Chori Pollo Skillet: The Ultimate Chori Pollo Recipe
Introduction to Chori Pollo Skillet
Chori Pollo Skillet is a delightful and vibrant dish that brings together the bold flavors of chorizo and seasoned chicken in a one-pan wonder. Perfect for busy weeknights or a cozy gathering, this dish is not only delicious but also easy to prepare. With just a few simple ingredients, you can create a hearty meal that will impress your family and friends.
A Personal Story Behind My Chori Pollo Journey
My love for Chori Pollo Skillet began during a family gathering where my aunt served her famous version of this dish. The aroma of spices and sizzling meat filled the air, drawing everyone to the kitchen. It was a heartwarming moment, filled with laughter and joy, that sparked my desire to recreate this recipe at home. Since then, I have made it countless times, each time bringing back those cherished memories.
What Makes This Chori Pollo Recipe Special?
This Chori Pollo Skillet recipe stands out due to its rich combination of flavors and textures. The spicy chorizo perfectly complements the tender chicken, while the caramelized onions add a touch of sweetness. Topped with melted cheese and a drizzle of crema, each bite is a savory delight. Plus, cooking everything in one skillet means less cleanup, making it a practical choice for any home cook.
The Full Chori Pollo Recipe
Ingredients
- 2 large boneless, skinless chicken breasts (cut into 4 cutlets)
- 9 oz Mexican chorizo
- 7 oz Oaxaca cheese, shredded (or any melty cheese you prefer)
- 1/3 cup Mexican crema (or sour cream)
- 1 medium white onion, sliced
- 1/4 tsp cumin powder
- 1 1/2 tsp chipotle powder (optional)
- 1 tsp garlic powder
- Salt and pepper, to taste
- 4 tbsp olive oil
- 1/4 cup chicken stock (optional, see notes)
Instructions
- Begin by seasoning the chicken cutlets with salt, pepper, cumin, garlic, and chipotle powder. This will infuse the chicken with flavor.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the crumbled chorizo, breaking it up with a spoon, and cook for about 3 minutes until it starts to brown.
- Add the sliced onions to the skillet with the chorizo and cook over medium-low heat until the onions are softened and caramelized, around 6-7 minutes. Once done, transfer the chorizo and onions to a plate and cover them with foil to keep warm.
- Wipe the skillet with a paper towel and heat the remaining olive oil over medium heat.
- Cook the seasoned chicken cutlets in the skillet for 5 to 7 minutes on each side until they are golden brown. Make sure not to overcrowd the pan for even cooking.
- Return the chorizo and caramelized onions to the skillet, distributing them evenly around the chicken. If the mixture appears too dry, feel free to add a splash of water or chicken stock to create a bit of sauce.
- Top the chicken with the shredded cheese, and then drizzle the crema over the cheese for that creamy finish.
- Cover the skillet and reduce the heat to low. Cook until the cheese is melted and bubbling, approximately 3 minutes.
- Serve the Chori Pollo with warm tortillas or your favorite sides. Enjoy every bite!
Serving Suggestions and Variations for Chori Pollo
Chori Pollo Skillet is incredibly versatile. Serve it with warm tortillas for a delightful taco night, or alongside rice and beans for a complete meal. You can also add bell peppers or corn for extra flavor and nutrition. For those who prefer a lighter option, serve it over a bed of greens. The possibilities are endless!
Frequently Asked Questions About Chori Pollo
Can I use other types of meat? Yes, while this recipe features chicken and chorizo, you can substitute with beef or turkey if preferred.
Is this dish spicy? The spice level can be adjusted based on your preference. Feel free to reduce or omit the chipotle powder.
Can I make this ahead of time? Yes, you can prepare the chorizo and chicken ahead of time and reheat when ready to serve.
Chori Pollo Skillet
Equipment
- Skillet A large skillet is recommended for even cooking.
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts (cut into 4 cutlets)
- 9 oz Mexican chorizo
- 7 oz Oaxaca cheese shredded (or any melty cheese you prefer)
- 1/3 cup Mexican crema or sour cream
- 1 medium white onion sliced
- 1/4 tsp cumin powder
- 1 1/2 tsp chipotle powder optional
- 1 tsp garlic powder
- Salt and pepper to taste
- 4 tbsp olive oil
- 1/4 cup chicken stock optional, see notes
Instructions
- Begin by seasoning the chicken cutlets with salt, pepper, cumin, garlic, and chipotle powder. This will infuse the chicken with flavor.
- In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the crumbled chorizo, breaking it up with a spoon, and cook for about 3 minutes until it starts to brown.
- Add the sliced onions to the skillet with the chorizo and cook over medium-low heat until the onions are softened and caramelized, around 6-7 minutes. Once done, transfer the chorizo and onions to a plate and cover them with foil to keep warm.
- Wipe the skillet with a paper towel and heat the remaining olive oil over medium heat.
- Cook the seasoned chicken cutlets in the skillet for 5 to 7 minutes on each side until they are golden brown. Make sure not to overcrowd the pan for even cooking.
- Return the chorizo and caramelized onions to the skillet, distributing them evenly around the chicken. If the mixture appears too dry, feel free to add a splash of water or chicken stock to create a bit of sauce.
- Top the chicken with the shredded cheese, and then drizzle the crema over the cheese for that creamy finish.
- Cover the skillet and reduce the heat to low. Cook until the cheese is melted and bubbling, approximately 3 minutes.
- Serve the Chori Pollo with warm tortillas or your favorite sides. Enjoy every bite!