Birria—an insanely flavorful stew originating from Jalisco, Mexico. This dish is traditionally made with either beef or goat , but for this recipe we’re going with a lighter protein and using chicken! My favorite type of birria is beef, but for anyone who is trying to limit their meat intake, this Chicken Birria is a great alternative.
Also, because we’re using chicken for this birria, you have the option of shredding up a rotisserie chicken to make this all easier and a lot quicker! Using pre-cooked chicken cuts your cooking time down to about 30 minutes—winner, winner, chicken dinnerrrrr.
Serve your chicken birria with a side of rice and beans, in tacos (you’ve GOT to try birria tacos dorados if you haven’t already!), burritos, bowls—you’ve got a plethora of delicious options. And whichever you choose, be sure to save some of the consomme for dipping as you eat! This is the MOVEEEEEE.
How to Make This Chicken Birria:
- Bring a small pot of water to a boil, then add your dried chilies, tomatoes and onion. Lower the heat to medium-low and allow this to simmer for about 15 minutes, or until the chilies have fully softened and the tomatoes and onion have cooked through.
- Transfer the chilies, tomato and onion to a blender cup and allow these to cool for about 45 minutes. Also, be sure to save at least 1 cup of the cooking water—we’ll use this to help blend our chilies.
- While this cools, heat a large pot on medium-high heat and add 2 tbsp of the neutral cooking oil to the pan. Then add the chicken breasts/thighs to the pot and allow these to brown on the first side undisturbed for about 5-6 minutes.
- Flip and allow the chicken to brown on the other side as well for about 5-6 more minutes.
- Remove the chicken from the pot and place it on a cutting board. Allow it to cool for about 5 minutes, then using 2 forks, shred all of the chicken and set aside.
- Once the chilies, tomato and onion are completely cooled, add the garlic cloves to the blender and the cup of reserved cooking water. Blend on high until the sauce is completely smooth, adding additional water if needed to help with blending.
- In the pot used to cook the chicken, heat the remaining oil on medium-high heat and add the shredded chicken.
- Next, you’ll take a strainer and place it over the pot. Then pour your blended sauce through the strainer and take the back of a spoon to press down on the sauce, coaxing it through the strainer until you’re left with a thick and dry pulp. This step will produce a very smooth consomé.
- Let the sauce fry with the shredded chicken for about 1-2 minutes, then add the water, bay leaves and all the remaining seasonings.
- Stir and bring this all to a boil, then lower the heat to medium-low and simmer for about 20 minutes.
- Add salt to taste and serve!
Chicken Birria – Tips & Tricks
- Short on time? Use 4 cups of shredded rotisserie chicken to cut about 18 minutes of cooking/prep time!
- If you enjoy your birria a bit spicier, feel free to add 1-2 dried chiles de árbol along with the other dried chilies you blend – spicy, but so good!
- Serve alongside a side of rice, extra consommé, fresh tortillas and the recommended toppings listed in the below recipe card. If you have leftovers, make Chicken Quesabirria Tacos! Click the link listed here for the super easy and insanely delicious Chicken Quesabirra Tacos Dorados.
- Other ideas for leftovers—burritos, burrito bowls, breakfast scrambles, pupusas, top off ramen, tortas, tamales, just to name a few!
- Store any leftovers in an airtight container and store in the fridge for 3-4 days, or the freezer for 4-6 months!
Other Latin-inspired recipes you’ll love—
Pickled Red Onions (Cebolla Curtida)
Escabeche (Spicy Pickled Jalapeños and Carrots)
Pico de Gallo con Nopales (Cactus Pico de Gallo)
Huevos Ahogados en Salsa Verde
Also, you can’t make Chicken Birria without making Chicken Quesabirria Tacos (click here for my recipe)!
If you make this Chicken Birria, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!
Chicken Birria (Birria de Pollo)
Course: Chicken, Main Dish, Mexican, Tacos, Treding NowCuisine: MexicanDifficulty: Easy4
servings10
minutes45
minutes360
kcal55
minutesBirria—an insanely flavorful stew originating from Jalisco, Mexico. This dish is traditionally made with either beef or goat , but for this recipe we’re going with a lighter protein and using chicken!
Ingredients
4 dried guajillo chilies, cleaned and stem/seeds removed
2 dried ancho chilies, cleaned and stem/seeds removed
2 tomatoes, whole
¼ white onion
3 garlic cloves
4 tbsps neutral high-heat oil (grapeseed, avocado, etc.)
4 uncooked chicken breasts or thighs
2 bay leaves
2 tsp chicken bouillon
1 tsp crushed dried oregano
½ tsp chili flakes (1 tsp if you like it spicier)
½ tsp ground cumin
½ tsp smoked paprika
Salt, to taste
5 cups water
- Optional for serving:
Chopped white onion or my pickled red onion
Chopped cilantro
Lemon wedges
Directions
- Bring a small pot of water to a boil, then add your dried chilies, tomatoes and onion. Lower the heat to medium-low and allow this to simmer for about 15 minutes, or until the chilies have fully softened and the tomatoes and onion have cooked through.
- Transfer the chilies, tomato and onion to a blender cup and allow these to cool for about 45 minutes. Also, be sure to save at least 1 cup of the cooking water—we’ll use this to help blend our chilies.
- While this cools, heat a large pot on medium-high heat and add 2 tbsp of the neutral cooking oil to the pan. Then add the chicken breasts/thighs to the pot and allow these to brown on the first side undisturbed for about 5-6 minutes.
- Flip and allow the chicken to brown on the other side as well for about 5-6 more minutes.
- Remove the chicken from the pot and place it on a cutting board. Allow it to cool for about 5 minutes, then using 2 forks, shred all of the chicken and set aside.
- Once the chilies, tomato and onion are completely cooled, add the garlic cloves to the blender and the cup of reserved cooking water. Blend on high until the sauce is completely smooth, adding additional water if needed to help with blending.
- In the pot used to cook the chicken, heat the remaining oil on medium-high heat and add the shredded chicken.
- Next, you’ll take a strainer and place it over the pot. Then pour your blended sauce through the strainer and take the back of a spoon to press down on the sauce, coaxing it through the strainer until you’re left with a thick and dry pulp. This step will produce a very smooth consomé.
- Let the sauce fry with the shredded chicken for about 1-2 minutes, then add the water, bay leaves and all the remaining seasonings.
- Stir and bring this all to a boil, then lower the heat to medium-low and simmer for about 20 minutes.
- Add salt to taste and serve!
Nutrition Facts
4 servings per container
- Amount Per ServingCalories360
- % Daily Value *
- Total Fat
18g
28%
- Cholesterol 102mg 34%
- Sodium 480mg 20%
- Potassium 40mg 2%
- Total Carbohydrate
9g
3%
- Dietary Fiber 2g 8%
- Sugars 4g
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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chicken, mexican, birria, recipe
Mexican
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