Best Chicken Chorizo – Chori Pollo is an easy one-pan recipe that features Mexican pork sausage cooked with peppers and tender chicken in adobo seasoning, all covered with melty cheese. This deliciously bold and spicy dish is ready to serve with Mexican-inspired sides in 30 minutes!

Choripollo in a black skillet, topped with cheese and green onions.

Why We Love Chori Pollo

Chori Pollo (or choripollo) is a simple zesty Mexican restaurant dish you can easily make at home!

Here we’re sharing a skillet recipe inspired by my favorite local Mexican joint’s Chori Pollo. It includes sizzling chorizo, sautéed peppers and onions, and quick pan-fried chicken cutlets. Then sprinkle shredded Monterey Jack cheese over the top and finish with fresh scallions and cilantro. The combination of textures and flavors is irresistible!

This Mexican main dish is simple to pull together in one large pan, and can be eaten with classic Mexican side dishes like beans and rice, or as a lower carb (keto) dish on its own. Either way, it’s ready to serve in only 30 minutes for a fun and delicious dinner any night of the week!

Chori pollo (chicken chorizo) covered in cheese on a bed of yellow rice.

Ingredients You Need

  • Mexican chorizo sausage – a spicy pork sausage
  • Bell peppers – any color, seeded and thinly sliced
  • Sweet onion – sliced thin
  • Chicken cutlets – boneless and skinless
  • Adobo seasoningstore-bought or try our delicious homemade adobo spice blend
  • Cheese – shredded Monterey jack
  • Fresh green onions and cilantro – sliced, to garnish the choripollo
Chori pollo (chicken chorizo) covered in cheese on a bed of yellow rice.

How to Make Chicken Chorizo

Peel and slice the onion into ¼ inch strips. Seed and slice the bell peppers into ¼ inch strips. Season the chicken cutlets on both sides with adobo seasoning.

Set a large 14-inch cast-iron skillet (or sauté pan) over medium heat. Set a holding plate to the side of the skillet. Add the chorizo to the skillet, then stir and brown until the chorizo is cooked through, 3-5 minutes.

Cooking chorizo crumbled in a black skillet.

Carefully scoop the chorizo out of the skillet and place it on the holding plate. Leave the grease from the chorizo in the skillet. If the chorizo you bought is not very greasy, add a tablespoon of oil to the skillet.

Add the sliced peppers and onions to the hot skillet. Stir and sauté for 3-5 minutes to soften the vegetables. While the veggies are cooking, sprinkle them with adobo seasoning. Move the peppers and onions to the hold plate.

Adding sliced red, green, orange, and yellow bell peppers to the cooked chorizo in the skillet.

Place the chicken cutlets in the hot skillet in a single layer. If needed, work in batches, to not overcrowd the pan. Cook the chicken for approximately 3 minutes per side.

Get the Complete (Printable) Chori Pollo Recipe Below. Enjoy!

A black skillet with 7 pieces of seared chicken.

Once all the chicken is cooked through, scoop the sautéed vegetables and chorizo over the top of the chicken. Shake the skillet to allow the veggies and chorizo to work down into the chicken. Sizzle for another 1-2 minutes.

Yellow, green, orange, and red sliced bell peppers in a black skillet with seasonings.

Then sprinkle shredded mozzarella cheese over the top.

Finish the dish with fresh chopped cilantro and scallions. Serve warm!

Hand adding shredded cheese on top of the chicken and pepper in the black skillet.
Choripollo in a black skillet, topped with cheese and green onions.

Recipe Variations

Here we use spicy Mexican sausage. However, feel free to use mild and smoky Spanish pork sausage instead. You can even swap for your favorite “plain” pork or chicken sausage.

Using thinly sliced or pounded chicken breasts is popular in most recipes for chicken with chorizo. But you can certainly substitute with cubed pieces of chicken breast! Also consider swapping with cubes pieces of chicken thighs; they are more meaty and rich-tasting. Chunks of choripollo are great to use in tacos, burritos, and nachos.

I’ve shown this in the photos with a simple heavy sprinkle of shredded Monterey jack cheese. However, at restaurants sometimes warm queso dip is poured over the top. We have several amazing queso recipes here on the site… Our Queso Blanco or perfectly basic homemade queso is great for this recipe! Or you can buy your favorite pre-made queso dip and simply warm it up and pour cheese sauce over the top at the end. 

Choripollo in a black skillet, topped with cheese and green onions. A hand with tongs is taking a bit of the peppers and chicken.

Serving Suggestions

Spicy, meaty, and ooey-gooey melty choripollo is fabulous with your favorite Mexican-inspired side dishes. A fluffy bed of rice is the perfect carb-a-licious pairing… Try our easy recipes for arroz verde (green rice) or amarillo (yellow rice), or Spanish rice (red rice).

Looking for low-carb? You’ll love this easy cauliflower rice recipe!

We also can’t get enough of other classic sides like Mexican potatoes (papas bravas), street corn salad, or even a simple pot of savory black beans. Bring a few different sides to the table with chori pollo for an extra hearty meal to feed a crowd!

Chori pollo (chicken chorizo) covered in cheese on a bed of yellow rice.

Frequently Asked Questions

What is chorizo meat?

Chorizo is a spiced ground pork sausage commonly used in Latin American recipes. Mexican-style chorizo includes spicy chile peppers. Spanish versions usually are made with paprika and garlic, so they are flavorful without being spicy.

How long do leftovers last?

This recipe for chicken with chorizo makes great leftovers to include in your weekly meal plan! Cool the dish completely before transferring it to an airtight container. Store leftover choripollo in the fridge for up to 3 days.

Chori pollo (chicken chorizo) covered in cheese on a bed of yellow rice.

Looking for More Easy Skillet Recipes? Be Sure to Try:

Chori Pollo (Chicken Chorizo)

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Choripollo is an easy one-pan recipe featuring chorizo, peppers, and tender chicken in adobo seasoning, all covered with melty cheese. Serve with Mexican-inspired sides in 30 minutes!
Servings: 8 servings

Ingredients

  • 7 ounces Mexican chorizo
  • 2 bell peppers any color, sliced thin
  • 1 sweet onion sliced thin
  • 1 ½ – 2 pounds chicken cutlets
  • 2 teaspoons adobo seasoning
  • 8 ounces shredded Monterey jack cheese or hot queso dip!
  • ½ cup chopped green onions
  • ½ cup chopped cilantro

Instructions

  • Peel and slice the onion into ¼ inch strips. Seed and slice the bell peppers into ¼ inch strips. Season the chicken cutlets on both sides with adobo seasoning.
  • Set a large 14-inch cast-iron skillet (or sauté pan) over medium heat. Set a holding plate to the side of the skillet. Add the chorizo to the skillet, then stir and brown until the chorizo is cooked through, 3-5 minutes. Carefully scoop the chorizo out of the skillet and place it on the holding plate. Leave the grease from the chorizo in the skillet. If the chorizo you bought is not very greasy, add a tablespoon of oil to the skillet.
  • Add the sliced peppers and onions to the hot skillet. Stir and sauté for 3-5 minutes to soften the vegetables. While the veggies are cooking, sprinkle them with adobo seasoning. Move the peppers and onions to the hold plate.
  • Place the chicken cutlets in the hot skillet in a single layer. If needed, work in batches, to not overcrowd the pan. Cook the chicken for approximately 3 minutes per side.
  • Once all the chicken is cooked through, scoop the sautéed vegetables and chorizo over the top of the chicken. Shake the skillet to allow the veggies and chorizo to work down into the chicken. Sizzle for another 1-2 minutes.
  • Then sprinkle shredded mozzarella cheese over the top followed by fresh chopped cilantro and scallions. Serve warm!

Notes

This recipe for chicken with chorizo makes great leftovers to include in your weekly meal plan! Cool the dish completely before transferring it to an airtight container. Store leftovers in the fridge for up to 3 days.

Nutrition

Serving: 1pc, Calories: 227kcal, Carbohydrates: 6g, Protein: 26g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 80mg, Sodium: 275mg, Potassium: 470mg, Fiber: 1g, Sugar: 3g, Vitamin A: 484IU, Vitamin C: 28mg, Calcium: 233mg, Iron: 1mg
Course: Main, Main Course
Cuisine: Mexican, Tex-Mex
Author: Sommer Collier
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Share This Recipe With Friends!