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Chicken and Chorizo (Chori Pollo)

chicken and chorizo skillet dinner
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This Chori Pollo recipe is packed with chorizo flavors. It is juicy and tender, and the bubbly cheese makes it the perfect meal for any day of the week. Serve with warm tortillas and guacamole for an amazing restaurant-style dinner!

Ingredients

Scale
  • 2 large boneless and skinless chicken breasts (cut into 4 cutlets)
  • 9 oz Mexican chorizo
  • 7 oz Oaxaca cheese, shredded (or any melty cheese you prefer)
  • ⅓ cup Mexican crema (or sour cream)
  • 1 medium white onion (sliced)
  • ¼ tsp cumin powder
  • 1 ½ tsp chipotle powder (optional)
  • 1 tsp garlic powder
  • salt and pepper (to taste)
  • 4 Tbsp olive oil
  • ¼ cup chicken stock (optional, read notes)

Instructions

1. Season chicken cutlets with salt, pepper, cumin, garlic, and chipotle powder.

2. Heat 2 tablespoons of olive oil over medium heat and add the chorizo. Break with the back of a spoon and cook for 3 minutes.

3. Stir in the onions and cook over medium-low until nicely softened and cooked through (about 6-7 minutes).

4. Transfer chorizo and onions to a plate and cover with foil.

5. Wipe the pan with a paper towel, then heat the remaining oil.

6. Add chicken and cook over medium heat for 5 to 7 minutes on each side until nicely golden brown.

7. Return the chorizo and caramelized onions to the pan and distribute them all over. If the mixture is too dry, add a splash of water or chicken stock.

8. Cover the chicken with cheese, then drizzle with cream (read notes).

9. Cover the pan and set the heat to the lowest point on your stovetop. Cook until the cheese is melted and bubbling (about 3 minutes).

10. Serve chori pollo with warm tortillas or your fav sides.

Notes

Chicken stock is used only if the mixture gets too dry, if chorizo is juicy enough you won’t need this ingredient.

If the cream is too thick, thin it out with a splash of milk before adding it.

Nutrition

Find it online: https://paulakitchen.com/chicken-and-chorizo-recipe/