Chori Pollo is the kind of meal that instantly transforms your kitchen into a vibrant cantina, filling the air with the irresistible aroma of perfectly seasoned chicken, spicy chorizo, and oozy, golden cheese. This crowd-pleasing skillet dinner is packed with bold flavors, hearty textures, and an array of colors that will brighten up any table. Whether you’re longing for something quick and comforting, need a sizzling new recipe for taco night, or just want to enjoy a true fusion of Mexican-American favorites, Chori Pollo is sure to become a must-make in your home!
Ingredients You’ll Need
The beauty of Chori Pollo lies in its simplicity—the short ingredient list delivers enormous depth of flavor, with every item playing a key role in the final dish. Here’s what you’ll need (and why it matters!).
- Chicken breasts: Boneless, skinless chicken breasts form the hearty, juicy base that soaks up all the smoky and spicy notes.
- Mexican chorizo: Spicy, crumbly, and bursting with flavor, this sausage infuses the dish with signature heat—and plenty of color.
- Olive oil: Just a bit ensures a golden sear and keeps the chicken tender and flavorful.
- Paprika: Adds a sweet-smoky undertone and a gorgeous red hue to the chicken.
- Garlic powder: A hit of savory depth that brings all the components together seamlessly.
- Salt and pepper: Essential finishing touches, enhancing every other flavor in the pan.
- Monterey Jack cheese: Its stretchiness and mild creaminess mellow out the spiciness of the chorizo.
- Cheddar cheese: Brings a sharp, tangy punch and even more gooey, melty goodness.
- Chopped onion: Sprinkled on at the end, the fresh crunch balances the richness of the chicken and chorizo.
- Fresh cilantro: Provides a lively pop of color and herby brightness—don’t skip it!
- Sour cream or crema: Cool, creamy, and tangy, it’s the perfect finishing touch for every bite.
- Warm flour tortillas (optional): Use them for scooping, wrapping, or just enjoying every last morsel.
How to Make Chori Pollo
Step 1: Pound and Season the Chicken
Start by placing your chicken breasts between two sheets of parchment paper or plastic wrap, then gently pound them to an even thickness using a meat mallet or rolling pin. This little bit of prep ensures the chicken cooks evenly and stays tender. Season both sides generously with paprika, garlic powder, salt, and pepper—these spices create a gorgeous crust and infuse the meat with flavor right from the start.
Step 2: Sear the Chicken
Heat the olive oil in a large skillet over medium heat. When it shimmers, add the chicken breasts, letting them sizzle undisturbed for 5–6 minutes per side until beautifully golden and cooked through. That irresistible crust signals full flavor ahead! Once done, transfer the chicken to a plate and tent with foil while you tend to the chorizo.
Step 3: Cook the Chorizo
In the same skillet, add the Mexican chorizo (make sure to remove the casings first). Break it apart with a wooden spoon and let it cook, stirring occasionally, until it’s fully browned and a little crispy around the edges. This step floods your kitchen with mouthwatering aromas, so get ready!
Step 4: Combine and Melt
Scoot the cooked chicken back into the skillet, nestling it right into the savory chorizo. Generously spoon the chorizo over each chicken breast, then sprinkle on the Monterey Jack and cheddar cheeses. Cover the skillet and let everything cook for 2–3 minutes, just until the cheese is irresistibly melty and bubbly.
Step 5: Finish and Serve
Turn off the heat and shower the whole skillet with freshly chopped onion and cilantro. Slide your creation straight to the table while it’s piping hot, with sour cream or crema standing by. If you have flour tortillas, warm them up—they’re perfect for scooping up every last delicious bite!
How to Serve Chori Pollo
Garnishes
Bright, fresh toppings make all the difference! After the cheese has melted, finish your Chori Pollo with plenty of chopped onion and cilantro for freshness and crunch. A dollop of sour cream or Mexican crema brings cool contrast to each bite, balancing out the warmth of the chorizo and the richness of the melted cheese.
Side Dishes
Chori Pollo is hearty enough to stand on its own, but it shines even brighter with a few classic accompaniments. Spoon it over cilantro-lime rice, serve it alongside warm charro beans, or round out the meal with grilled vegetables. And of course, a stack of warm tortillas is always a welcome addition.
Creative Ways to Present
Don’t be afraid to get playful with your plating! Try slicing the chicken and serving it taco-style in tortillas, load it onto a bed of greens for a spicy salad, or even chop it up for a killer quesadilla or cheesy nachos. Chori Pollo’s versatility means you can reinvent leftovers in countless ways!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Chori Pollo in an airtight container in the refrigerator for up to 3 days. Keeping the toppings separate maintains the best texture and flavor for future meals!
Freezing
Chori Pollo freezes fairly well if you want to stash some for later. Allow the chicken and chorizo mixture to cool completely, then transfer it (without garnishes) to a freezer-safe container. It will keep for up to 2 months; simply thaw overnight in the fridge before reheating.
Reheating
For best results, reheat Chori Pollo gently in a covered skillet over low heat with a splash of water or chicken broth to keep it moist. If you’re using a microwave, cover and heat in short bursts, stirring occasionally, then top with fresh garnishes before serving.
FAQs
Can I substitute chicken thighs for chicken breasts?
Absolutely! Chicken thighs bring even more juiciness and flavor to Chori Pollo, so feel free to use boneless, skinless thighs if that’s what you have on hand. Just adjust the cooking time as needed, since thighs may require a minute or two longer to cook through.
Is there a way to make Chori Pollo less spicy?
Of course! Choose a mild Mexican chorizo (or even a turkey or chicken version), or use less chorizo in the skillet. You can also skip extra spicy add-ins like hot sauce or jalapeños, and let the richness of the cheese and creaminess of the sour cream take center stage.
What kind of chorizo should I buy?
Look for uncooked, fresh Mexican chorizo (not the cured Spanish variety) for the best texture and flavor. Mexican chorizo is soft and crumbly, perfect for browning in the skillet and coating the chicken just right.
Can Chori Pollo be made gluten-free?
Yes! As long as you serve Chori Pollo without flour tortillas, or with your favorite gluten-free alternative, the recipe is naturally gluten-free. Just double-check the ingredients in your chorizo and cheese to be certain.
Can I double the recipe for a crowd?
Definitely! Chori Pollo scales up easily. Just use a larger skillet or cook in batches, and make sure not to overcrowd the pan to ensure even browning. Your guests will thank you!
Final Thoughts
If you’re craving a dish that balances bold flavors, satisfying textures, and pure comfort, Chori Pollo is sure to win a permanent spot in your recipe rotation. A quick skillet dinner that feels like a fiesta, it’s perfect for sharing with family and friends—so give it a try, and watch everyone ask for seconds!
Print
Chori Pollo Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
Chori Pollo is a delicious and savory Mexican-American dish featuring tender chicken breasts cooked with flavorful chorizo, topped with melted cheese, and garnished with fresh cilantro and onion. This skillet meal is easy to prepare and perfect for a quick and satisfying dinner.
Ingredients
Ingredients for Chori Pollo:
- 2 boneless skinless chicken breasts
- 6 oz Mexican chorizo (casings removed)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream or crema (for serving)
- Warm flour tortillas (optional, for serving)
Instructions
- Pound the Chicken: Pound the chicken breasts to an even thickness and season with paprika, garlic powder, salt, and pepper.
- Cook the Chicken: Heat olive oil in a skillet and cook the chicken until golden brown and cooked through.
- Cook the Chorizo: In the same skillet, cook the chorizo until browned and crispy.
- Combine Ingredients: Return the chicken to the pan, top with chorizo and cheeses, cover, and cook until cheese is melted.
- Finish and Serve: Garnish with onion and cilantro, serve hot with sour cream and tortillas if desired.
Notes
- For a spicier version, add sliced jalapeños or hot sauce.
- This dish pairs well with rice, beans, or grilled vegetables.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 2g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 140mg
