Birria de Pollo (Quick Chicken Birria)
Chicken thighs simmered in the chilli broth until they shred, ready in under an hour and wonderful with warm tortillas.
Made with Pickled red onions (cebollas encurtidas) and Birria adobo and consomme and Corn tortillas from masa harina. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £2.91 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Season the chicken thighs with the salt.
- 2
Pour 500 ml of your ready made birria adobo and consomme (see the base recipe) into a wide pan and bring to a simmer. Add the chicken, cover and cook gently for 35 minutes, turning once, until the chicken is tender and cooked through.
35 min - 3
Lift the chicken onto a board and shred the meat, discarding the bones. Check there is no pink anywhere.
- 4
Return the meat to the broth and simmer for 5 minutes.
5 min - 5
Warm the tortillas in a dry pan for 20 seconds a side. Serve the chicken with plenty of broth, the chopped onion, coriander, lime and your ready made pickled red onions (see the base recipe).
Tips
- Use bone-in thighs. They stay juicy in the broth and the bones add body.
- The chicken is cooked when the juices run clear and the meat pulls easily from the bone.
- The broth will be thinner than a beef birria. Simmer it uncovered for a few minutes at the end to thicken.
- Fry leftover shredded chicken in a little oil and the red fat for crisp-edged tacos the next day.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Freeze for up to 2 months. Reheat until steaming hot all the way through and do not reheat more than once.
Questions
Can I use chicken breast?
Yes, but it dries out faster. Simmer whole breasts for 20 to 25 minutes until just cooked through, then shred. Thighs stay juicier.
Is it still birria without the long cook?
It is a quick version. The chillies and spices in the base carry most of the flavour, so the result tastes like birria even though the meat is not slow braised.
Can I freeze it?
Yes. Cool it quickly, freeze it in portions in its broth for up to 2 months and defrost in the fridge overnight before heating until steaming hot.
More made with pickled red onions (cebollas encurtidas)
Ensalada de Garbanzos y Aguacate con Cebolla Encurtida (Mexican Chickpea Salad)
VGVDFJerk Prawn and Mango Lettuce Wraps
DFEFNFEmpanadas de Frijoles Refritos y Queso (Refried Bean Empanadas)
NFTorta de Pollo con Rajas y Aguacate (Chicken, Pepper and Avocado Torta)
NFHPSee every dish made with pickled red onions (cebollas encurtidas)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.