Birria de Pollo (Chicken Birria)

This Mexican birria de pollo, or chicken birria stew is rich, hearty, and smoky. Perfect for serving with crisp tortilla chips.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 275 Calories

Ingredients

• 1 bay leaf
• 1 teaspoon dried oregano
• 4 cloves garlic
• 4 cups chicken broth
• 2 teaspoons ground cumin
• 2 tablespoons apple cider vinegar
• 2 tablespoons chopped fresh cilantro, or to taste
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 2 teaspoons kosher salt, divided
• 3 tablespoons canola oil, divided
• 1 medium white onion, quartered, divided
• 4 dried guajillo chiles, stemmed and seeded
• 4 dried ancho chiles, stemmed and seeded
• 6 lime wedges, for serving
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon ground cloves
• 1.5 pounds skinless, boneless chicken breasts
• 0.25 cup crispy tortilla strips
• 1 dried de árbol chile, stemmed and seeded

Recipe Instructions

Step 1

Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.

Step 2

Meanwhile, chop remaining onion quarter. Set aside.

Step 3

Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.

Step 4

Gather all ingredients.

Step 5

Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes.

Step 6

Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes.

Step 7

Pour through a fine mesh strainer into a large bowl.

Step 8

Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side.

Step 9

Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.