Birria de Pollo (Chicken Birria)

Birria de Pollo (Chicken Birria)

Recipe by Liv Dansky from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

6

6 servings

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

Instructions

  • Gather all ingredients.
  • 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.
  • 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.
  • 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.
  • Pour through a fine mesh strainer into a large bowl.
  • 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.
  • 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.
  • Meanwhile, chop remaining onion quarter. Set aside.
  • 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.

Nutritional Facts

Per 6 servings

  • Calories: 275
  • Carbohydrate: 19g
  • Fat: 10g
  • Fiber: 5g
  • Protein: 30g

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