Best Chicken Birria Recipes

Chicken Birria image

Provided by Kay Chun

Time 45m

Yield 4 servings

Number Of Ingredients 17

3 dried guajillo chiles, stemmed, seeded and torn into large pieces
3 dried ancho chiles, stemmed, seeded and torn into large pieces
3 cups low-sodium chicken broth
1 (28-ounce) can whole tomatoes
2 tablespoons distilled white vinegar
3 large garlic cloves, peeled
Kosher salt and black pepper
3 tablespoons safflower or canola oil
1 1/2 pounds boneless skinless chicken thighs
1/2 cup finely chopped white onion (from 1/2 medium onion), plus more for garnish
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 dried bay leaf
Chopped cilantro, for garnish
1 lime, quartered, for serving
Rice, for serving (optional)

Steps:

In a small saucepan over high heat, combine the dried chiles and 1 cup of the broth, and bring to a boil, stirring to submerge the chiles. Remove from heat and let stand for 3 minutes. In a blender, combine the chiles and the liquid, the tomatoes and their juices, vinegar and garlic, then season with salt and pepper, and purée until smooth.
In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Season chicken with salt and pepper, and add half to the pot. Cook, turning once, until lightly browned and no longer pink, about 3 minutes, then transfer to a plate. Repeat with remaining chicken.
Add remaining 1 tablespoon oil, onion, oregano, cumin, cloves and bay leaf and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in the remaining 2 cups broth and the puréed sauce (carefully, as it may splatter), scraping up browned bits on the bottom of the pot. Add chicken (and any accumulated juices), and bring to a boil. Simmer briskly over medium, partially covered, until sauce is thickened and chicken is cooked through, 25 minutes. Taste and season with salt.
Divide birria among 4 bowls, and top with onion and cilantro. Serve with lime wedges and rice, if using.

Birria de Pollo Recipe (Mexican Chicken Birria with Chile) image

Provided by @MakeItYours

Number Of Ingredients 19

4 Roma tomatoes
1 dried ancho chile, stem and seeds removed
1 dried guajillo chile, stem and seeds removed
1 dried pasilla chile, stem and seeds removed
2 dried árbol chiles stem and seeds removed
3 cups water
2 cups chicken broth
2 tablespoons white vinegar
2 garlic cloves
1½ teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon Ground black pepper
1 medium white onion thinly sliced
2 pounds boneless chicken breasts or thighs
2 bay leaves
chopped red onion (for garnish)
chopped fresh cilantro (for garnish)
Lime wedges

Steps:

Bring the tomatoes, dried ancho chile, dried guajillo chile, dried pasilla chile, and dried árbol chiles to a boil in the 3 cups of water. Cover and reduce heat to low; let simmer for 8 to 10 minutes until tomatoes are completely cooked. Remove from heat; let cool to room temperature. Puree the tomatoes, dried chiles, and 2 cups of the cooking water in a blender until smooth. Add the chicken broth, vinegar, garlic, salt, oregano, ground cumin, and black pepper. Puree until well combined.
Layer the sliced onion along the bottom of a slow cooker. Place chicken on top of the onions. Pour the chile sauce over the chicken. Top with the bay leaves. Cover and cook over low heat for 3½ to 4 hours. Remove bay leaves; shred chicken with two forks.
To serve, ladle into bowls. Garnish with chopped red onion, cilantro, and a squeeze of lime juice. Serve with warm corn or flour.