Name: Chori Pollo Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 2 boneless, skinless chicken breasts, pounded thin; 1 teaspoon paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon cumin; Salt and pepper to taste; 1 tablespoon olive oil; 6 ounces Mexican chorizo, cooked and crumbled; 1 cup shredded Oaxaca or mozzarella cheese; 1/4 cup chopped fresh cilantro; 1/4 cup diced onions (optional); 1/4 cup sliced jalapeños (optional); 1/4 cup sour cream (for serving); Lime wedges (for serving)

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If you’re craving bold, comforting flavors and a dish that’s as fun to say as it is to make, Chori Pollo is your answer! This Mexican-American classic features juicy chicken breasts crowned with savory chorizo and bubbling cheese, all finished with vibrant garnishes. Chori Pollo isn’t just a feast for the senses—it’s a celebration on your plate, bringing together the smoky, spicy, and creamy in every irresistible bite.

Ingredients You’ll Need

With just a handful of approachable ingredients, Chori Pollo delivers incredible layers of flavor and texture. Each component, whether seasoning or garnish, boosts the dish with color, richness, or zing. Let’s take a look at what you’ll need:

Chicken breasts: Pounding them thin ensures quick, even cooking and soaks up the seasonings beautifully.
Paprika: Adds smoky depth and a touch of rich color to the chicken.
Garlic powder: Infuses every bite with that essential garlicky warmth.
Onion powder: Brings a sweet-savory backbone that rounds out the seasoning blend.
Cumin: A whisper of earthiness that amplifies the Mexican-inspired flavor profile.
Salt and pepper: Don’t skimp—these basics bring the other seasonings to life!
Olive oil: For that gorgeous golden sear and a hint of fruitiness.
Mexican chorizo (cooked and crumbled): The star! Spicy, rich, and packed with umami.
Shredded Oaxaca or mozzarella cheese: Melty goodness that pulls it all together. Oaxaca adds extra authenticity, but mozzarella works beautifully.
Fresh cilantro: For a finishing pop of refreshing, herby brightness.
Diced onions (optional): Adds crunch and a mild bite—it’s up to you.
Sliced jalapeños (optional): For those who love a little heat with their Chori Pollo.
Sour cream (for serving): The perfect cooling touch, especially if you’ve brought the spice!
Lime wedges (for serving): A squeeze of lime wakes up all those flavors at the very end.

How to Make Chori Pollo

Step 1: Season and Prep the Chicken

Pat the chicken breasts dry and put them between plastic or parchment. Pound them to an even thickness—this ensures juicy, perfectly cooked meat in every bite. Sprinkle both sides generously with the paprika, garlic powder, onion powder, cumin, salt, and pepper. Let those flavors sink in while you heat your skillet, and don’t be shy with the seasonings!

Step 2: Sear the Chicken

In a large skillet over medium heat, add the olive oil and let it shimmer. Lay in the chicken and let it cook, undisturbed, for about 5–6 minutes per side. You’re aiming for a deep golden sear that locks in the juiciness while infusing the chicken with all those aromatic spices. Once both sides are beautiful and the chicken is cooked through, remove it from the skillet and set aside on a plate.

Step 3: Cook the Chorizo

In the same skillet, crumble the Mexican chorizo. Let it cook and brown, stirring occasionally, for 4–5 minutes. The oils and spices from the chorizo will mingle beautifully with those delicious chicken bits left behind, creating a savory base for our Chori Pollo.

Step 4: Bring Everything Together

Lower the heat and return the chicken to the skillet. Carefully mound the cooked, crumbled chorizo over each breast, then lavish the tops with shredded Oaxaca or mozzarella cheese. Cover the pan and let it sit for 2–3 minutes—just until the cheese becomes irresistibly melty and bubbly. This is when Chori Pollo truly comes alive!

Step 5: Garnish and Serve

Finish your masterpiece with chopped cilantro, and if you like, a sprinkle of diced onions and sliced jalapeños. Slide each portion onto a plate and serve hot, with cool dollops of sour cream and a wedge of lime for a zesty finish.

How to Serve Chori Pollo

Garnishes

Chori Pollo looks and tastes even better finished with fresh cilantro. For extra crunch and color, sprinkle on diced onions and, if you like a kick, sliced jalapeños. Don’t forget a swirl of creamy sour cream and a fresh lime wedge—these simple touches make every bite pop!

Side Dishes

This dish plays wonderfully with classic sides like fluffy white rice, refried or black beans, and warm corn or flour tortillas for scooping up every last bit of cheesy, chorizo goodness. If you want to go bold, pair Chori Pollo with elote (Mexican street corn) or a simple green salad for balance.

Creative Ways to Present

Turn your Chori Pollo into a true showstopper by serving it in a sizzling skillet, family-style. You can also chop the finished chicken and spoon it into soft taco shells for a festive taco night, or top off a big salad bowl with sliced Chori Pollo for a lighter twist that’s far from boring.

Make Ahead and Storage

Storing Leftovers

If you have leftover Chori Pollo, let it cool to room temperature before storing. Transfer everything to an airtight container and refrigerate—it’ll stay tasty for up to 3 days. The cheese may firm up, but those juicy flavors only get richer after a rest.

Freezing

For longer storage, you can freeze Chori Pollo! Place cooled portions in a freezer-safe container or wrap tightly in foil and a freezer bag. It’s best enjoyed within 2 months. Thaw overnight in the refrigerator before reheating to maintain the best texture.

Reheating

To bring your Chori Pollo back to its melty, delicious self, warm it gently in a covered skillet over low heat with a splash of water or chicken broth. You can also use the microwave—cover loosely and heat in short bursts to avoid drying out the chicken.

FAQs

Can I use another kind of cheese instead of Oaxaca or mozzarella?

Absolutely! While Oaxaca cheese gives an authentically melty texture, you can use Monterey Jack, pepper jack for extra heat, or even cheddar for a sharper flavor. The key is to choose a cheese that melts well for that signature Chori Pollo finish.

Is Chori Pollo very spicy?

The level of spice usually depends on your chorizo and whether you add jalapeños. Feel free to use mild chorizo and skip the jalapeños if you prefer a gentler, family-friendly heat.

What’s the best way to pound the chicken breasts?

Place each chicken breast between sheets of plastic wrap or parchment paper and use a meat mallet, rolling pin, or heavy skillet. Pound from the center outward until they’re an even thickness—about half an inch works perfectly for quick, juicy cooking.

Can I make Chori Pollo with chicken thighs?

Yes! Boneless, skinless thighs bring extra richness and remain wonderfully tender. Just adjust the cooking time slightly, since thighs might take an extra couple of minutes to cook through.

Is there a vegetarian version of Chori Pollo?

Try swapping out the chicken for thick-cut portobello mushrooms or cauliflower steaks, and use vegetarian-friendly chorizo. You’ll get a similar flavor experience with a plant-based twist—don’t forget the cheese!

Final Thoughts

If you’re looking to wow family and friends with a dish that’s equal parts comforting and impressive, Chori Pollo is a must-try. With its irresistible combination of juicy chicken, spicy chorizo, and melty cheese, one bite is all it takes to fall in love. Give it a go—and let the flavors bring a little fiesta to your table!

Chori Pollo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 16 reviews

Author: admin
Total Time: 25 minutes
Yield: 2 servings 1x
Diet: Non-Vegetarian

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Description

Chori Pollo is a delicious Mexican-American dish featuring tender chicken breasts seasoned with a blend of spices, topped with flavorful chorizo, gooey cheese, and fresh garnishes. This skillet meal is easy to prepare and perfect for a satisfying dinner.

Ingredients

Scale

Chicken:

2 boneless, skinless chicken breasts, pounded thin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
Salt and pepper to taste
1 tablespoon olive oil

Toppings:

6 ounces Mexican chorizo, cooked and crumbled
1 cup shredded Oaxaca or mozzarella cheese
1/4 cup chopped fresh cilantro
1/4 cup diced onions (optional)
1/4 cup sliced jalapeños (optional)
1/4 cup sour cream (for serving)
Lime wedges (for serving)

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Instructions

Season the Chicken: Season chicken breasts with paprika, garlic powder, onion powder, cumin, salt, and pepper.
Cook Chicken: In a skillet over medium heat, cook chicken for 5–6 minutes per side until fully cooked and golden brown. Set aside.
Cook Chorizo: In the same skillet, cook chorizo until browned and fully cooked. Reduce heat.
Assemble: Return chicken to skillet, top with chorizo, and sprinkle cheese. Cover and let cheese melt for 2–3 minutes.
Garnish and Serve: Garnish with cilantro, onions, and jalapeños. Serve hot with sour cream and lime wedges.