Chicken Barbacoa Recipe

Gather ’round, fellow food adventurers, because I’m about to take you on a flavor-packed journey with this mouthwatering chicken barbacoa recipe, perfect for spicing up your weeknight dinners with a tangy, smoky twist!

My recipe for Chicken Barbacoa is packed with flavor. It centers on tender, boneless chicken thighs that are simmered with liquid, lots of liquid—most crucially, the juice of limes and the fiery paste made from reconstituted chipotle chiles that’s known as adobo.

This is a dish with depth, and not just because I want the depth of flavor to make it taste like the version of barbacoa I sampled in the Mexican state of Puebla. It’s also deep in nutrition, a wonderfully satisfying meal that’s good for you and a good deal.

Chicken Barbacoa Recipe Ingredients

• Chicken Thighs: Packed with protein, these add a juicy texture and richness to the dish.
• Apple Cider Vinegar: Adds a tangy sweetness and aids in tenderizing the meat.
• Chipotle Peppers in Adobo Sauce: Provides smoky heat and a depth of flavor, rich in antioxidants.
• Garlic: Offers antibacterial properties with a pungent, savory taste that enhances flavors.
• Lime Juice: Fresh, zesty, and adds a bright acidity to balance the richness.
• Ground Cumin: Earthy, warm spice that adds complexity and aids in digestion.

Chicken Barbacoa Recipe Ingredient Quantities

• 2 1/2 pounds boneless, skinless chicken thighs
• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/4 cup apple cider vinegar
• 2 tablespoons lime juice
• 2 tablespoons tomato paste
• 2 tablespoons chipotle peppers in adobo sauce, chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano, preferably Mexican
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves

How to Make this Chicken Barbacoa Recipe

1. Start by warming the oil in a very large pot or Dutch oven over medium heat. Pour in the onion and sauté until softened, about 5 minutes. Add the garlic and ginger and continue to sauté, adjusting the heat to maintain a gentle simmer as needed, for another 5 minutes.

2. To the pot, add the minced garlic and cook for one more minute until aromatic.

3. Mix in the tomato paste, then add the chipotle pepper in adobo sauce, the ground cumin, the dried oregano, the smoked paprika, the salt, and the ground black pepper. Cook for 2 more minutes to let all those flavors combine.

4. Add the added ingredients to the combined mixture. Combine them well with not half but all your might. That’s a directive.

5. Take care to put the chicken thighs into the pot. They should be nestled into the sauce and completely submerged. If not, the cooking will not be even. This is the moment to really utilize the pot’s capacity.

6. Add the bay leaves to the pot, then bring the mixture to a gentle simmer.

7. Put a lid on the pot and lower the heat. Let the chicken cook for 45 minutes to 1 hour, or until it is tender and easily shredded.

8. After cooking, take out the bay leaves and throw them away. Use a couple of forks to pull apart the chicken while inside the pot.

9. Let the shredded chicken simmer in the sauce over low heat for another 10 minutes. This will allow the flavors to meld together.

10. If needed, adjust the seasoning to achieve the perfect taste, and then serve the chicken barbacoa alongside your favorite accompaniments, be it rice, tortillas, or salad. Relish every bite!

Chicken Barbacoa Recipe Equipment Needed

1. Very large pot or Dutch oven
2. Stirring spoon
3. Knife
4. Cutting board
5. Measuring cups and spoons
6. Forks (for shredding chicken)
7. Lid for the pot

FAQ

• Can I use chicken breasts instead of thighs?Certainly, you can use chicken breasts; however, the dish’s flavor and moisture levels might dip when you make that substitution.
• How can I make this dish less spicy?Decrease the number of chipotle peppers in adobo sauce to fit your fire level.
• Is there a substitute for apple cider vinegar?White vinegar or red wine vinegar can substitute, but the flavor profile will change slightly.
• Can I make this in a slow cooker?Yes, carry out the same initial steps as before, then move all of it to a slow cooker and set to low for 6-8 hours.
• How should I store leftovers?Refrigerate cooled leftovers in an airtight container for up to 4 days; for longer storage, freeze in airtight containers or freezer bags for up to 3 months.
• What can I serve with chicken barbacoa?Accompany it with rice, tortillas, or in a salad with your preferred toppings such as avocado and salsa.

Chicken Barbacoa Recipe Substitutions and Variations

Vegetable oil: Use olive oil or canola oil instead.
Substitute apple cider vinegar with white vinegar or red wine vinegar.
Juice of lime: substitute with juice of lemon or a splash of orange juice for a sweeter note.
Adobo sauce with chipotle chiles: Substitute smoked paprika and a pinch of cayenne for heat.
Smoked paprika: Use regular paprika or a mix of sweet paprika with a hint of liquid smoke.

Pro Tips

1. *Marinate the Chicken*: Before cooking, marinate the chicken thighs in the lime juice, cumin, oregano, and a little salt for at least 30 minutes to enhance the flavors.

2. *Brown the Chicken*: After sautéing the onions and garlic, briefly brown the chicken thighs on both sides before adding the ingredients. This step adds a rich, savory depth to the dish.

3. *Customize the Heat*: Adjust the amount of chipotle peppers in adobo sauce according to your heat preference. For a milder dish, reduce the quantity; for more spice, add a little extra.

4. *Add Extra Flavor*: Consider adding a splash of orange juice or a little grated orange zest with the apple cider vinegar to introduce a subtle sweetness that balances the acidity.

5. *Use Fresh Herbs*: Finish the dish with freshly chopped cilantro when serving for a burst of freshness and color that complements the smoky flavors.