Chicken Birria

Pairs well with the 2019 Le FP.

Yield: 4

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Ingredients

3 dried guajillo chiles, stemmed, seeded and torn into large pieces
3 dried ancho chiles, stemmed, seeded and torn into large pieces
3 cups chicken broth
1 (28-ounce) can whole tomatoes
2 tablespoons distilled white vinegar
3 large garlic cloves, peeled
kosher salt and black pepper
3 canola oil
1 1/2 pounds boneless skinless chicken thighs
1 cup finely chopped white onion
2 teaspoons dried oregano
2 teaspoons ground cumin
1/4 teaspoon ground clove
1 dried bay leaf
Chopped cilantro, for garnish
1 lime, quartered, for serving
rice, for serving (optional)

In a small saucepan over high heat, combine the dried chiles and 1 cup of broth, and bring to a boil, stirring to submerge the chiles. remove from heat and let sit for 3 minutes. In a blender, combine the chiles and the liquid, the tomatoes and their juices, vinegar and garlic, then season with salt and pepper, and puree until smooth.

In a large dutch oven, heat 2 tablespoons of oil over medium high heat. Season chicken with salt and pepper, and add half to the pot. Cook, turning once, until lightly browned and no longer pink, about 3 minutes a side, then transfer to a plate. Repeat with remaining chicken.

Add remaining oil, onion, oregano, cumin, cloves, and bay leaf and cook, stirring, until fragrant, 30 seconds to 1 minute. Stir in remaining 2 cups broth and the pureed sauce, scrapping up brown bits on the bottom of the pot. Add chicken and bring to a boil. Simmer briskly over medium heat, partially covered, until sauce is thickened and chicken is cooked through, 25 minutes. taste and season with salt.

Divide birria among 4 bowls, and then top with onions and cilantro and enjoy with a glass of our 2019 Le F.P.