Description
Mexican Chori Pollo is a flavorful and comforting dish combining tender chicken cutlets with spicy Mexican chorizo, melted Oaxaca cheese, and creamy Mexican crema. Perfectly seasoned with cumin, chipotle, and garlic powder, this skillet-cooked meal offers a delicious blend of smoky, savory, and creamy textures, ideal for a satisfying dinner served alongside warm tortillas or your favorite sides.
Ingredients
Scale
Chicken
- 2 large boneless and skinless chicken breasts, cut into 4 cutlets
- Salt, to taste
- Black pepper, to taste
- ¼ tsp cumin powder
- 1 tsp garlic powder
- 1 ½ tsp chipotle powder (optional)
- 4 Tbsp olive oil, divided
- ¼ cup chicken stock (optional)
Chorizo and Toppings
- 9 oz Mexican chorizo
- 1 medium white onion, sliced
- 7 oz Oaxaca cheese, shredded (or any melty cheese you prefer)
- ⅓ cup Mexican crema (or sour cream)
Instructions
- Season the Chicken: Season the chicken cutlets with salt, pepper, cumin powder, garlic powder, and optional chipotle powder, ensuring the flavor is evenly distributed.
- Cook the Chorizo: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the Mexican chorizo and break it up with the back of a spoon. Cook for approximately 3 minutes until browned.
- Sauté the Onions: Add the sliced white onions to the skillet with the chorizo. Reduce the heat to medium-low and cook for about 6-7 minutes until the onions are softened and cooked through.
- Set Aside Chorizo and Onions: Transfer the chorizo and onions to a plate and cover with foil to keep warm.
- Prepare the Pan for Chicken: Wipe the skillet clean with a paper towel to remove excess grease. Heat the remaining 2 tablespoons of olive oil over medium heat.
- Cook the Chicken: Add the seasoned chicken cutlets to the skillet and cook for 5 to 7 minutes on each side until golden brown and cooked through.
- Combine Ingredients: Return the chorizo and caramelized onions to the skillet, spreading them evenly over the cooked chicken. If the mixture seems dry, add a splash of water or chicken stock to maintain moisture.
- Add Cheese and Cream: Sprinkle the shredded Oaxaca cheese over the chicken and chorizo mixture. Drizzle with Mexican crema (or sour cream) evenly across the top.
- Melt the Cheese: Cover the skillet with a lid and reduce the heat to the lowest setting on your stovetop. Let the cheese melt and bubble gently for about 3 minutes.
- Serve: Once the cheese is melted and bubbly, serve the Mexican Chori Pollo with warm tortillas or your favorite side dishes for a complete meal.
Notes
- Using Mexican crema adds authentic flavor, but sour cream is a suitable substitute if unavailable.
- Chicken stock or a splash of water helps keep the dish moist when reheating or if the pan mixture is too dry.
- Adjust chipotle powder according to your spice preference; it can be omitted for a milder taste.
- Oaxaca cheese is preferred for its excellent melting quality, but mozzarella or Monterey Jack can be used as alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican Chori Pollo, chorizo chicken, Mexican chicken recipe, Oaxaca cheese, stove-top chicken, comfort food, spicy chicken, creamy chicken dish
