Birria de Pollo (Chicken Birria)

Soups and Stews

Birria de Pollo (Chicken Birria)

Birria de Pollo (Chicken Birria)
  • PREP TIME
    30 mins
  • COOK TIME
    40 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    6 People
  • VIEWS
    21

Embark on a culinary journey to Jalisco with this vibrant Chicken Birria, a deeply flavorful and comforting stew that transforms humble ingredients into a symphony of smoky, rich, and subtly spiced delight. A lighter take on the traditional version, this chicken birria is perfect for a weeknight meal, bringing the warmth and soul of Mexican cuisine to your table.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    70 mg
  • Fiber
    5 g
  • Protein
    30 g
  • Saturated Fat
    1 g
  • Sodium
    1684 mg
  • Fat
    10 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Gather all ingredients.

02

Step

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.

03

Step

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.

04

Step

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.

05

Step

Pour through a fine mesh strainer into a large bowl.

06

Step

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.

07

Step

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.

08

Step

Meanwhile, chop remaining onion quarter. Set aside.

09

Step

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.

For a richer flavor, use bone-in, skin-on chicken thighs. You may need to increase the cooking time.
If you prefer a spicier birria, add more de árbol chiles or a pinch of cayenne pepper.
Serve with warm tortillas, Mexican rice, and your favorite toppings for a complete and satisfying meal.

Micaela Torphy

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.9/ 5 ( 7 Ratings)
Total Reviews: (3)

  • Therese Lockman

    Jun 16, 2025

    I added a can of chipotle peppers in adobo sauce for an extra kick. It was fantastic!

  • Brant Cartwright

    Jun 8, 2025

    This recipe is amazing! The flavors are so complex and delicious. My family loved it!

  • Gayle Ward

    Apr 18, 2025

    I was a little intimidated by the number of ingredients, but it was actually quite easy to make. I will definitely be making this again.

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