Go Back
Chori pollo, chicken with chorizo and melted cheese, simple white tile

Chori Pollo

Juicy chicken with smoky chorizo, peppers and melted cheese — cook the chorizo first and let its fat flavour everything else.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the chicken and chorizo:
  • 800 g boneless, skinless chicken thighs or breasts, cut into strips
  • 250 g fresh Mexican chorizo, casings removed
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
For the peppers and sauce:
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 3 garlic cloves, minced
  • 1 can (400 g) chopped tomatoes, drained
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 150 g grated Monterey Jack or mozzarella
To serve:
  • Cooked rice, warm tortillas, or both
  • Fresh coriander, chopped
  • Lime wedges

Equipment

  • Large skillet with a lid
  • Tongs
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Heat a large skillet over medium heat, add the chorizo, and cook for 6 to 8 minutes, breaking it up, until browned and its fat has rendered out. Take the chorizo out with a slotted spoon, leaving the fat in the pan.
  2. Season the chicken with salt, pepper, garlic powder, and smoked paprika. Sear the chicken in the chorizo fat over medium-high heat for 3 to 4 minutes a side, until golden. Do not crowd the pan. Take it out and set it aside.
  3. Lower the heat to medium and cook the onion and peppers in the same pan for 6 to 7 minutes, until softened and lightly charred at the edges, scraping up the browned bits.
  4. Stir in the garlic and cook for 30 seconds. Add the drained tomatoes, oregano, and cumin, and simmer for 4 to 5 minutes, until the sauce has thickened a little. Adjust salt now, remembering the chorizo is already salty.
  5. Return the chicken and chorizo to the pan, spoon sauce over them, and simmer on low, covered, for 10 to 12 minutes, until the chicken is cooked through to 74°C (165°F). Uncover, scatter the cheese over the top, cover again, and cook for 2 to 3 minutes more, until melted and bubbling. Rest for 5 minutes.
  6. Serve hot over rice or with warm tortillas, topped with chopped coriander and lime wedges. Spoon plenty of the pepper sauce over each plate.

Notes

Estimated macros per serving: 42 g protein, 32 g fat, 10 g carbohydrate. Calories and macros are estimates only and will vary with your chorizo, cheese, and chicken.