Description
Learn how to make delicious Birria Spice Rubbed Chicken Thighs with our easy recipe. Perfectly seasoned and packed with flavor, a must-try dish!
Ingredients
Scale
- 3–4 pc chicken leg, skin on, bone-in
- 1/2 tbsp (8 ml) smoked paprika
- 1/2 tbsp (8 ml) dried oregano
- 1 tsp (5 ml) ground cinnamon
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) Aleppo chili (or regular chili flakes)
- 1 pc bay leaf
- 2 pc dried cascabel peppers stems removed
- 2 pc dried guajillo peppers stems removed
- 1 tbsp (15 ml) vegetable oil
- 2 pc canned chipotle peppers
- 1 pc small onion, peeled
- 4 cloves garlic, peeled
- 2 pc medium tomatoes, cored
- 450 ml (1 7/8 cups) chicken stock
- 1 tbsp (15 ml) balsamic vinegar
- 1 tsp (5 ml) salt
- 8–10 pc soft taco shells or serve with rice instead
- 1 bag shredded mozzarella cheese optional
- 1 cup (240 ml) creme fraiche or sour cream optional
- Lime wedges optional
- Guacamole optional
Instructions
- Have all your ingredients ready before beginning.
- Generously sprinkle salt over the chicken in the Instant Pot container.
- Apply the spice blend to the chicken, rubbing it thoroughly into the skin.
- On medium-low heat, gently fry the peppers in a bit of oil until they become puffed and uniformly toasted, about 2-3 minutes.
- Add the onion, tomatoes, and garlic to the pan and continue cooking for an additional 1-2 minutes, ensuring the garlic doesn’t burn.
- Pour in the chicken stock, salt, and balsamic vinegar to deglaze the pan, allowing it to reach a boil before turning off the heat.
- With a spider strainer, transfer the solid contents into the blender, then add the liquid. Secure the blender lid and cover with a tea towel to avoid hot splashes. Begin blending at a low speed, gradually increasing to high, until the mixture is smooth.
- Taste the sauce for flavor balance; it should be salty with a hint of acidity from the vinegar. Adjust as needed. Strain the sauce over the chicken in the Instant Pot. If marinating overnight, ensure the sauce cools completely before adding to the chicken.
- Confirm that the liquid level does not exceed the maximum fill line on the Instant Pot. Seal the lid and set to cook at high pressure for 15 minutes.
- After the timer signals, let the pressure release naturally for 10 minutes (wait without intervention).
- Manually release any remaining pressure, then open the lid. Carefully remove the chicken legs from the broth and set them aside to cool on a plate.
- When the chicken is cool enough to handle, discard the skin and with gloves if necessary, shred the meat by hand, removing all bones and cartilage.
- Season the shredded chicken with a bit of salt and some of the adobo broth.
- To prepare the tacos, warm a large skillet with a small amount of vegetable oil over medium-low heat.
- Dip a taco shell in the fat from the broth and place it in the pan. Quickly add chicken and cheese to one side of the shell. Fold it over and cook until golden brown, then flip to brown the other side.
- Serve the tacos with a side of hot broth and lime wedges for added flavor. Enjoy!
Notes
- For a spicier flavor, increase the amount of Aleppo chili or chipotle peppers in the adobo sauce.
- Mix creme fraiche or sour cream into the shredded chicken for a creamier texture in the tacos.
- Sprinkle mozzarella cheese over the chicken in the taco for a gooey, melty finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Calories: 400
- Fat: 10g
- Protein: 15g
Keywords: chicken adobo, spicy tacos, Instant Pot recipe, shredded chicken, Mexican cuisine, homemade salsa