Chori Pollo (Chorizo Chicken) is my restaurant remake of my son’s favorite Mexican entree. It is an easy family meal that’s filled with fun and flavor.
Chori Pollo is spicy chorizo sausage, chicken, spices, and cheese recipe. It’s a very easy, unassuming recipe that’s incredibly flavorful. Additionally, it’s tasty in tacos, nachos & breakfast burritos. Furthermore, you can eat it in soft or hard taco shells, with chips, over rice or greens.
Especially important, a squeeze of lime and a sprinkle of chopped cilantro always makes Chori Pollo better so I highly recommend those two ingredients.
As well, it’s keto friendly and low carb if you forego the taco shells or chips.
Chori Pollo (Chorizo Chicken)
Are you familiar with chorizo? Chorizo is a Spanish pork sausage that’s most often cured with smoked paprika. It’s available in both sweet and hot versions. I in casings or ground and can be eaten as sliced meat or cooked into main dishes such as Chori Pollo (Chorizo Chicken).
Once you try chorizo, you’ll find other recipes you want to use it in. One of my favorite, especially this time of year when there’s so much football going on, is Spicy Chorizo Queso Dip. Click over there and give that recipe a try as well.
You may also like these similar recipes
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- Skillet Mexican Street Corn
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- Mexican Meatloaf
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- Easy Mexican Rice
Chori Pollo (Chorizo Chicken)
Ingredients
- 1 pound chicken breasts boneless, skinless , cut into 1-inch chunks
- 1 pound ground Chorizo sausage (raw/not cured) casings removed
- 1 small onion sliced or diced
- 1 tablespoon low-sodium taco seasoning
- 1/2 teaspoon paprika
- 1-2 cups shredded white cheddar or pepper jack cheese
Instructions
- In a 10-inch skillet, add chorizo and onions. Cook about 5 minutes or until there is not pink in chorizo and onions are translucent.
- With a slotted spoon, remove chorizo and onions from the skillet. Leave drippings in the pan.
- Add cubed chicken to the pan and cook 5 to 6 minutes or until cooked through.
- Add chorizo and onions back to the skillet. Add taco seasoning and paprika. Stir. Simmer 5 minutes. Sprinkle cheese on top, serve when cheese melts.
Notes
Nutrition
You can also find great recipes here or at Meal Plan Monday or Weekend Potluck.
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Andrea Cardwell says
So good and so easy! We will be adding this to the regular rotation!
Tracey says
How can I make this ahead of time and bake/warm?
Paula says
Yes
Kristin says
This was such an easy way to make this at home!! …allowed us to have a restaurant favorite easily at home during our “stay at home orders” with this pandemic. I have attempted to make this from scratch myself in the past and it didn’t work as well as this- will definitely revisit your version often now! Thanks so much!
Patrick says
Great recipe. With the quarantine, I’ve been missing my favorite Mexican dishes. Luckily I am able to make them at home. Your recipe is a great guideline for me. I always “Paticize” everything I make. Thank you!
Pat
Paula says
Love that ‘Paticize’! Gald you liked it.
Alexis says
This is also my favorite dish at any mexixan restaurant, and this tastes exactly the same without being way too salty which it usually is! Thanks!!
Paula says
Absolutely! Glad you like it.
Jasmine says
This too is my favorite Mexican restaurant dish to order as well as copycat at home. Every time I’ve had it though it has diced pineapple in it and covered with the restaurants queso blanco dip. So when I make it at home I do queso dip instead of shredded cheese.
Paula says
Differences in restaurants, I suppose