Description
This Birria de Pollo is a rich and hearty Mexican chicken stew characterized by deeply smoky and flavorful chile broth. Traditionally a dish from Jalisco made with goat or beef, this version uses tender chicken breasts simmered in a vibrant blend of dried chiles, fire-roasted tomatoes, and aromatic spices. Perfectly seasoned and served with crispy tortilla strips, fresh cilantro, and lime wedges, it offers an authentic taste of Mexican comfort food.
Ingredients
Broth and Chiles
- 4 cups chicken broth
- 4 dried guajillo chiles, stemmed and seeded
- 4 dried ancho chiles, stemmed and seeded
- 1 dried de árbol chile, stemmed and seeded (Optional)
Chicken and Cooking
- 1 ½ pounds skinless, boneless chicken breasts
- 1 bay leaf
- 3 tablespoons canola oil, divided
- 2 teaspoons kosher salt, divided
- 1 medium white onion, quartered, divided
- 4 cloves garlic
Seasonings and Extras
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon ground cloves
- ¼ cup crispy tortilla strips (Optional)
- 2 tablespoons chopped fresh cilantro, or to taste
- 6 lime wedges, for serving
Instructions
- Gather Ingredients: Collect all ingredients needed to prepare the birria to ensure a smooth cooking process.
- Soften Chiles: Bring chicken broth to a boil in a medium saucepan over medium-high heat. Remove from heat and add the dried guajillo, ancho, and optional de árbol chiles. Cover and let soak for about 10 minutes until softened.
- Char Onion and Garlic: While chiles soften, heat 2 tablespoons of canola oil in a large pot or Dutch oven over medium-high heat. Add three quarters of the quartered onion and all garlic cloves to the pan. Cook, flipping once, until the onion and garlic are nicely charred, approximately 6 minutes.
- Blend Sauce: Remove the pot from heat and transfer the charred onion and garlic to a blender. Add the softened chiles with their soaking broth, fire-roasted diced tomatoes, apple cider vinegar, 1 teaspoon kosher salt, ground cumin, dried oregano, black pepper, and ground cloves. Remove the blender lid’s center piece to let steam escape and cover with a towel. Blend on high until smooth and combined, about 1 to 2 minutes.
- Strain Sauce: Pour the blended chile mixture through a fine mesh strainer into a large bowl to remove skins and seeds, resulting in a smooth sauce.
- Brown Chicken: Season the chicken breasts with the remaining 1 teaspoon kosher salt. Heat the remaining 1 tablespoon of oil in the large pot over medium-high heat. Add the chicken and cook, flipping once, until golden brown on both sides, about 3 minutes per side.
- Simmer Chicken: Pour the strained chile sauce over the browned chicken in the pot. Add the bay leaf. Reduce heat to medium-low, cover, and cook until the chicken is fully cooked and tender, about 25 minutes.
- Prepare Garnishes: While the chicken cooks, finely chop the reserved quarter of the onion and set aside for garnish.
- Serve: Remove the bay leaf, take the chicken out of the sauce, and shred it using two forks. Divide the shredded chicken among six bowls and ladle the chile sauce over each serving. Top with the chopped onion, optional crispy tortilla strips, chopped cilantro, and serve with lime wedges for squeezing.
Notes
- The dried de árbol chile is optional but adds extra heat and smokiness if included.
- For a richer flavor, you can use homemade chicken broth instead of store-bought.
- Be careful while flicking the blender lid center piece for steam escape to avoid burns.
- Serve with warm corn tortillas to turn this stew into tacos if desired.
- Store leftovers in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Category: Stew
- Method: Stovetop
- Cuisine: Mexican
