Chori Pollo Skillet
A flavorful one-pan dish featuring seasoned chicken cutlets and spicy chorizo, topped with melted cheese and crema.
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!