Fall in Love with This Chicken Birria Ramen ️

Ingredients

• 2 pieces Chicken Breast (skinless, boneless; about 250 g each)
• 2 Tbsp Olive Oil (extra‑virgin preferred)
• 3 cloves Garlic (minced)
• 1 medium Onion (half sliced for cooking, half diced for garnish)
• 2 medium Tomato (diced)
• 2 pieces Dried Guajillo Pepper (stem removed, seeds optional)
• 2 pieces Dried Ancho Pepper
• 1 stick Mexican Cinnamon Stick (also called canela; remove before blending)
• 2 pieces Bay Leaf (remove before blending)
• 2 cups Chicken Broth (low‑sodium)
• 2 cups Water (adjust for desired broth thickness)
• 1 tsp Smoked Paprika
• 1 tsp Cumin Powder
• 1 tsp Dried Oregano
• ½ tsp Black Pepper (ground)
• 1 tsp Whole Peppercorns
• ¼ cup Cilantro (chopped; reserve for garnish)
• 1 small Jalapeño (thinly sliced; seeds optional for extra heat)
• 1 Tbsp Lemon Juice (freshly squeezed (substitutes lime juice))
• to taste Salt
• 2 servings Japanese Ramen Noodles (cook 2‑3 minutes; keep separate from broth)

Instructions

1. Prep All Ingredients

   Mince the garlic, slice half of the onion, dice the remaining half, dice the tomatoes, slice the jalapeño, chop cilantro, and measure out all spices and liquids.

   Time: PT10M

2. Brown the Chicken

   Heat 2 Tbsp olive oil in a large pot over high heat. Add the chicken breasts and sear 2‑3 minutes per side until nicely browned.

   Time: PT5M

3. Sauté Aromatics

   Reduce heat to medium, add the sliced half‑onion and minced garlic. Cook, stirring, for about 2 minutes until fragrant.

   Time: PT2M

4. Add Tomatoes and Spices

   Stir in the diced tomatoes, then add chicken broth, bay leaves, whole peppercorns, guajillo peppers, ancho peppers, Mexican cinnamon stick, cumin, oregano, smoked paprika, and black pepper.

   Time: PT2M

5. Simmer the Birria

   Bring the mixture to a gentle simmer, then lower to medium‑low, cover, and cook for 25 minutes until the chicken is cooked through and the flavors have melded.

   Time: PT25M

6. Blend the Broth Base

   Remove the chicken and set aside. Using tongs, discard the bay leaves, cinnamon stick, and whole peppers. Transfer the softened onions, tomatoes, and any remaining solids to a blender, add a splash of water, and blend until smooth. Return the blended broth to the pot and add additional water if a thinner consistency is desired.

   Time: PT5M

7. Shred the Chicken

   Using two forks, pull the chicken apart into bite‑size shreds. Return the shredded chicken to the pot and stir.

   Time: PT5M

8. Season the Soup

   Taste the broth and add salt and additional black pepper as needed. If the broth is too spicy, add a little more lemon juice.

   Time: PT2M

9. Cook the Ramen Noodles

   In a separate pot, bring water to a boil and cook the Japanese ramen noodles according to package instructions (2‑3 minutes). Drain and set aside.

   Time: PT3M

10. Assemble the Bowls

    Divide cooked noodles into two bowls. Ladle hot broth and shredded chicken over the noodles. Top with diced onion, sliced jalapeño, chopped cilantro, and a squeeze of fresh lemon juice.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

32 g

Carbohydrates

58 g

Fat

11 g

Fiber

4 g

Ingredient Substitutions

• Instead of Chicken Breast: boneless chicken thighs
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Onion: shallots
• Instead of Tomato: canned diced tomatoes (½ cup)
• Instead of Dried Guajillo Pepper: dried chilaca pepper
• Instead of Dried Ancho Pepper: dried pasilla pepper
• Instead of Mexican Cinnamon Stick: regular cinnamon stick (use less)
• Instead of Bay Leaf: none
• Instead of Chicken Broth: vegetable broth, water with bouillon
• Instead of Water: none
• Instead of Smoked Paprika: regular paprika
• Instead of Cumin Powder: ground coriander
• Instead of Dried Oregano: Mexican oregano
• Instead of Black Pepper: white pepper
• Instead of Whole Peppercorns: none
• Instead of Cilantro: fresh parsley
• Instead of Jalapeño: serrano pepper, fresh chili flakes
• Instead of Lemon Juice: lime juice
• Instead of Salt: soy sauce (adds salt)
• Instead of Japanese Ramen Noodles: instant ramen noodles (no seasoning packet)

Equipment Needed

• Large Pot
• Food Processor or Blender
• Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups
• Ladle
• Two Forks
• Serving Bowls

Critical Steps — Do Not Skip

• Browning the chicken to develop flavor
• Removing whole spices (cinnamon stick, bay leaves, whole peppers) before blending
• Blending hot liquids safely (vent the blender)
• Cooking ramen noodles just until al dente

Chef Tips from the Video

• Toast the dried guajillo and ancho peppers briefly in a dry pan before adding for deeper flavor.
• Use a splash of soy sauce instead of salt for an umami boost.
• Finish the broth with a drizzle of sesame oil for a subtle nutty aroma.

Troubleshooting

Storage

Refrigerator: Store broth and shredded chicken in airtight containers for up to 4 days.

Freezer: Freeze broth in portions for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the birria broth a day ahead and refrigerate; reheat gently before adding noodles.
• Shred the chicken after cooking and store separately for quick assembly.

Frequently Asked Questions