Chicken Birria

Name: Chicken Birria
Cuisine: Mexican
Ingredients: 3 dried guajillo chiles; 2 dried chiles de árbol; 1 whole clove; 2 tablespoons (30 ml) neutral high-heat cooking oil, such as grapeseed or canola oil; 2 tablespoons (30 ml) neutral high-heat cooking oil, such as grapeseed or canola oil; 2 tablespoons (30 ml) neutral high-heat cooking oil, such as grapeseed or canola oil; 2 pounds (907 g) bone-in chicken thighs; 1 teaspoon salt, plus more to taste; Pepper, to taste; 1 medium white onion, quartered; 2 Roma tomatoes, quartered; 2 bay leaves, divided; 3 cups (720 ml) chicken broth, divided; 4 cloves garlic, crushed; 2 teaspoons (3 g) dried Mexican oregano; 1 teaspoon paprika; ½ teaspoon ground cinnamon; ½ teaspoon ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

Birrias

By Jesse Valenciana

Published 2025

About

Bone-in chicken thighs are used for this recipe, as the dark meat turns juicy and succulent in the flavorful sauce. You could use boneless thighs or even breasts if you prefer; just watch carefully so they don’t overcook and dry out.

Ingredients

3 dried guajillo chiles
2 dried chiles de árbol
1 whole clove

Americas
Mexico
Stew
Central America
Gluten-free

Method

Heat a Dutch oven over medium-high heat. Add the guajillo chiles, chiles de árbol, and clove and toast for 1 to 2 minutes, turning frequently, taking care not to burn them. If any chiles do burn, discard and replace them. Transfer chiles and clove to a plate and set aside. When cool enough to handle, remove the seeds and stems from the toasted chiles.
Keeping t