Best Chori Pollo Chorizo Chicken Recipes

CHORI POLLO (CHORIZO CHICKEN)

Chori Pollo (Chorizo Chicken) image

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.

Provided by Paula

Time 20m

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 768 kcal, Carbohydrate 5 g, Protein 59 g, Fat 56 g, SaturatedFat 23 g, Cholesterol 202 mg, Sodium 1759 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CHORRI POLLO

Chorri Pollo image

Chorri Pollo is a Chorizo sausage and chicken dish served with cheese on top. My husband orders it whenever we go to Mexican restaurants, so I decided to make it myself. I have been making Chorri Pollo now for several years but decided it needed an upgrade to fit more into a healthy lifestyle. Hubby likes this version even better than the first! It has less fat than my original recipe, and is not quite as spicy. I like to use fresh salsa instead of cheese on mine. It cuts even more fat and tastes delicious! We serve it with rice to soak up the juices!

Provided by Lynne Hawkins @chefmamma

Categories Chicken

Number Of Ingredients 13

Ingredients

1 pound(s) chorizo (mexican sausage, mild or medium
1 pound(s) chicken (breast or thigh meat) cut in strips
1 cup(s) coursely chopped onion
1 1/2 - poblano pepper, seeded and diced
8 ounce(s) fresh mushrooms, sliced
1/2 teaspoon(s) black pepper
1/2 teaspoon(s) salt
1 teaspoon(s) ancho chile powder
1 teaspoon(s) ground cumin
1 clove(s) minced garlic
2 teaspoon(s) mexican oregano
4 cup(s) cooked rice
1 cup(s) monterey jack cheese, shredded (mexican combination can be used too!)

Steps:

In skillet, brown chicken strips over medium heat
When cooked through, remove from skillet.
Spray the skillet with a little more oil and cook the onions, mushrooms and peppers for 2-3 minutes or until the mushrooms release their juices.
Add reserved chicken and chorizo.
Remove chorizo from casings and crumble into skillet. Cook, until brown and in large crumbles. Remove, drain the sausage and wipe the excess grease out of the skillet.
Mix seasonings in 1/2 cup water and pour onto the food in skillet, stirring to coat evenly.
Saute 3-5 minutes or until the seasoning water has absorbed into the food.
Serve the Chorri Pollo over the rice and sprinkle the shredded cheese sauce on top. Serve with warm tortillas!