Chicken Barbacoa Recipe

Name: Chicken Barbacoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tomatoes saladette; 3 Ancho chilies seeded and deveined; 2 guajillo chilies seeded and deveined; vegetable oil; 8 chicken pieces; salt; 1/4 onion; thyme; cumin; 1 clove; oregano; 2 allspice grains; 1 bay leaf; 1 cup chicken broth; apple vinegar

Servings: persons

4 tomatoes saladette
3 Ancho chilies seeded and deveined
2 guajillo chilies seeded and deveined
vegetable oil
8 chicken pieces
salt
1/4 onion
thyme
cumin
1 clove
oregano
2 allspice grains
1 bay leaf
1 cup chicken broth
apple vinegar

1
In a saucepan, cook the tomatoes and chilies.
2
Meanwhile, heat oil in the pressure cooker. Add the chicken and sear. Season with salt.
3
Once the chilies have softened, place in a blender and add onion, garlic, a pinch of thyme, a pinch of cumin, the clove, a pinch of oregano, allspice, bay leaf, and salt to taste. Puree until smooth.
4
Pour the sauce on the chicken. Add the chicken broth and a drizzle of vinegar.
5
Close the lid and cook for 30 minutes.
6
Serve.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tomatoes saladette, 3 Ancho chilies seeded and deveined, 2 guajillo chilies seeded and deveined, vegetable oil, and more.

Yes, Chicken Barbacoa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Barbacoa

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