Description
This Mexican Chori Pollo recipe is packed with bold chorizo flavor, juicy chicken, melty cheese, and a creamy finish. It’s a quick and satisfying dish perfect for weeknight dinners or entertaining guests.
Ingredients
- 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)
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 it up with the back of a spoon and cook for 3 minutes.
3. Stir in the onions and cook over medium-low heat until softened and cooked through, about 6–7 minutes.
4. Transfer the chorizo and onions to a plate and cover with foil.
5. Wipe the pan with a paper towel, then heat the remaining 2 tablespoons of oil.
6. Add chicken cutlets and cook over medium heat for 5 to 7 minutes on each side until golden brown and cooked through.
7. Return the chorizo and onions to the pan, spreading them evenly over the chicken. If the mixture seems dry, add a splash of water or chicken stock.
8. Top the chicken with shredded cheese and drizzle with crema.
9. Cover the pan and set the heat to the lowest setting. Cook for about 3 minutes, or until the cheese is melted and bubbling.
10. Serve hot with warm tortillas or your favorite sides.
Notes
Chicken stock is optional and should be used only if the mixture becomes too dry while cooking.
If your crema is very thick, you can thin it with a splash of milk before drizzling.
Great with rice, beans, or warm tortillas for a full meal.