Chori Pollo (Chicken Chorizo)

5 stars (2 reviews)

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!

Prep Time10

Cook Time18

Total Time28

Course: Main, Main Course

Cuisine: Mexican, Tex-Mex

Servings: servings

Calories: 227kcal

Author: Sommer Collier

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

US Customary - Metric

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.

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