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Chori Pollo Recipe
Ash Tyrrell

Chori Pollo Recipe

I just made chori pollo last night and felt so excited to share it—combining spicy chorizo, juicy chicken, and creamy cheese sauce is a total winner. When I bit into it, the flavors hit me: smoky, cheesy, a little kick, and comforting all at once.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon oregano preferably Mexican — it has a brighter, more citrus-y herbal flavor than standard oregano.
  • ½ teaspoon garlic powder — gives depth without having to mince fresh garlic.
  • ½ teaspoon ground cumin — adds earthiness and a warm undertone to balance the cheese.
  • ½ teaspoon onion powder — supports the garlic and cumin without overpowering.
  • ¼ teaspoon chipotle or chili powder — chipotle gives a smoky heat; chili powder works if you want less smokiness.
  • 1 pound chicken tenderloins — cooks quickly stays juicy; if you use chicken breast or thighs, plan for slightly longer cooking.
  • 1/3 cup milk — helps melt the cheese smoothly and makes sauce creamy. Whole milk gives a richer texture.
  • 4 ounces white American cheese — melts beautifully; gives that restaurant-style cheese dip finish.
  • 9 ounces Mexican chorizo raw — delivers bold flavor; be sure it’s raw Mexican style, not cured Spanish chorizo, which is different in texture & taste.
  • 1 teaspoon lime juice — deglazes the pan and brightens the overall flavor.
  • Warmed tortillas for serving optional — classic way to enjoy it, especially if you want to make tacos or wraps.

Method
 

  1. I combine oregano, garlic powder, onion powder, cumin, and chipotle (or chili powder) in a small bowl. Then I rub this mixture all over the chicken tenderloins so they’re well coated. I leave them aside while the sauce and chorizo cook so the spice flavors settle into the meat.
  2. While the chicken rests, I warm a small saucepan over medium heat. I pour in milk and add diced or chopped white American cheese, stirring occasionally until the cheese melts completely and becomes smooth. Once smooth, I reduce heat to keep it warm without boiling.
  3. I heat my skillet (cast-iron if possible) over medium-high heat. I add the raw Mexican chorizo, break it up with a spatula, and cook for about 5 minutes until done. Then I remove the chorizo with a slotted spoon, leaving the grease behind.
  4. Next I deglaze the pan with lime juice, scraping up browned bits, then add the chicken in a single layer and cook 2-3 minutes per side until browned and cooked through (internal temp ~165°F).
  5. After the chicken is cooked, I place it back under the cooked chorizo, pour the cheese sauce over both. If using, I warm tortillas and either serve everything over rice or let people make their own tacos. Serve immediately so the cheese is melty and the texture is perfect.

Notes

  • I let the spice rub sit on the chicken for a few minutes before cooking so the flavors penetrate more.
  • I melt the cheese slowly over medium-low so it doesn’t seize or become grainy.
  • I use the grease from the chorizo to cook the chicken — it imparts extra smoky, savory flavor.
  • I always deglaze the skillet with lime juice so any browned bits lift up and add flavor to the chicken.
  • If the cheese sauce gets too thick, I loosen it with a splash more milk instead of water — keeps it rich without watering it down.