Birria de Pollo (Jalisco Chicken and Chilli Stew)
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Ingredients
- 800 g chicken thighs, bone-in
- 3 dried guajillo chillies
- 1 tbsp ancho chilli paste
- 300 g tomatoes
- 1 onion
- 3 garlic cloves
- 1 bay leaves
- 500 ml chicken stock
- 8 corn tortillas
Nutrition (per serving)
- Calories
- 546 kcal
- Protein
- 38.8 g
- Carbohydrate
- 31.7 g
- of which sugars
- 5.7 g
- Fat
- 27.5 g
- of which saturates
- 7.3 g
- Fibre
- 6.7 g
- Salt
- 1.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cover the dried guajillo chillies with boiling water and leave to soften for 10 minutes, then drain.
- 2
Brown the chicken thighs in a large pan, then set aside.
- 3
Blend the softened chillies with the ancho chilli paste, tomatoes, onion and garlic cloves until smooth.
- 4
Return the chicken to the pan with the sauce, bay leaf and chicken stock.
- 5
Cover and simmer for 35 minutes until the chicken is cooked through with no pink remaining.
- 6
Warm the corn tortillas and serve the chicken in bowls with its broth.
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