If you have ever ordered chori pollo at your favorite Mexican restaurant, you already know how irresistible it is. Tender grilled chicken topped with smoky Mexican chorizo and smothered in creamy white queso sauce. It is bold, comforting, and packed with flavor.
This homemade chori pollo recipe brings that restaurant-style experience straight to your kitchen using simple ingredients and one skillet. It is perfect for weeknight dinners, taco nights, or when you are craving something hearty and satisfying.
What Is Chori Pollo
Chori pollo is short for chorizo con pollo, which translates to chorizo with chicken. It is a popular Mexican-American restaurant dish made with:
- Seasoned grilled or pan-seared chicken
- Mexican-style chorizo sausage
- Melted white queso cheese sauce
It is typically served with rice, beans, and warm tortillas. Some variations include peppers, onions, or tomatoes.
Why You Will Love This Chori Pollo Recipe
- Easy one-skillet meal
- Ready in about 30 minutes
- Big bold Mexican flavors
- Family-friendly and customizable
- Perfect for tacos, burritos, or bowls
If you have searched for how to make chori pollo at home, this is the simple, no-fuss version that delivers maximum flavor.
Chori Pollo vs Traditional Grilled Chicken
Here is what makes Mexican chori pollo different from standard grilled chicken.
| Dish | Flavor Profile | Sauce | Protein |
|---|---|---|---|
| Grilled Chicken | Mild and savory | Usually none | Chicken only |
| Chori Pollo | Smoky, spicy, rich | Creamy queso | Chicken plus chorizo |
The addition of Mexican chorizo adds deep smoky heat and richness, transforming simple chicken into something unforgettable.
Ingredients for Chori Pollo
- Boneless skinless chicken breasts
- Mexican chorizo sausage
- White queso cheese sauce or queso blanco
- Garlic
- Olive oil
- Taco seasoning or Mexican seasoning blend
- Salt and pepper
Optional add ins
- Diced onions
- Bell peppers
- Jalapenos
- Fresh cilantro
How to Make Chori Pollo
Step 1: Season and Cook the Chicken
Season the chicken breasts with taco seasoning, salt, and pepper. Heat olive oil in a large skillet over medium heat. Sear the chicken until golden brown and cooked through. Remove and keep warm.
Step :2 Cook the Chorizo
In the same skillet, add the Mexican chorizo. Break it up with a spoon and cook until browned and fully cooked. Drain excess grease if needed.
Step :3 Combine and Add Queso
Return the chicken to the skillet. Spoon the cooked chorizo over the top. Pour warm queso sauce over everything and simmer for a few minutes until heated through.
Step 4: Serve
Serve hot over rice with beans and tortillas or use it as filling for tacos and burritos.
Cooking Methods
Skillet Method
Best for weeknight cooking and maximum flavor.
Oven Method
After searing the chicken, assemble in a baking dish with chorizo and queso. Bake at 375 degrees until bubbly.
Grill Option
Grill the chicken separately for smoky flavor, then top with cooked chorizo and queso before serving.
Tips for the Best Mexican Chori Pollo
- Use raw Mexican chorizo, not Spanish cured chorizo
- Do not overcook the chicken or it will dry out
- Warm the queso before pouring so it spreads evenly
- Add sautéed onions and peppers for extra flavor
Ingredient Substitutions
- Swap chicken breasts for boneless chicken thighs
- Use ground turkey chorizo for a lighter option
- Substitute homemade cheese sauce for store-bought queso
- Make it low-carb by serving over cauliflower rice
What Can Go Wrong
Dry Chicken
Cook just until the internal temperature reaches 165 degrees.
Greasy Texture
Drain excess fat from the chorizo before combining.
Broken Cheese Sauce
Keep heat moderate and avoid boiling after adding queso.
What to Serve With Chori Pollo
- Mexican rice
- Refried beans or black beans
- Warm flour tortillas
- Fresh guacamole
- Pico de gallo
- Cilantro lime rice
You can also turn leftovers into chori pollo tacos or a loaded chori pollo burrito.
Chori Pollo Calories
The calorie count will vary depending on portion size and queso used. On average, a serving with chicken, chorizo, and cheese sauce ranges between 500 and 700 calories before adding rice or tortillas.
For a lighter version, use reduced fat queso and lean chicken breast.
Time Saving Swaps
- Use rotisserie chicken and simply heat with cooked chorizo
- Buy pre made queso blanco
- Prep ingredients ahead for faster assembly
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave until warmed through.
Leftovers Ideas
- Stuff into quesadillas
- Make chori pollo nachos
- Use as filling for enchiladas
- Build a burrito bowl with rice and fresh toppings
People Always Ask (FAQs)
What is chori pollo in English?
It means chorizo with chicken.
Can I make chori pollo ahead of time?
Yes. Cook the chicken and chorizo ahead, then add queso when reheating.
Is chori pollo spicy?
It can be mildly spicy depending on the chorizo used. Choose mild or hot based on preference.
Can I freeze chori pollo?
It freezes best without the queso sauce. Add fresh cheese sauce after reheating.
Final Thoughts
This easy chori pollo recipe delivers everything you love about the restaurant version right at home. Juicy, seasoned chicken, smoky Mexican chorizo, and creamy queso sauce come together in one skillet for a bold, satisfying meal.
Mexican Chori Pollo Recipe with Chorizo and Chicken Skillet
Ingredients
- 2 Chicken breasts sliced in half lengthwise
- 6 oz Chorizo sausage
- 1 Tbsp Olive Oil (if necessary)
- 1 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Garlic powder
- 1/4 tsp Turmeric
- 1/4 tsp Mexican oregano
- 2 Poblano peppers roasted
- White cheese dip like Gordo's Brand cheese or queso
Optional Garnishes
- Lime wedges
- Fresh cilantro
Instructions
- Start by preparing the chicken breasts. Slice each breast in half lengthwise to create 4 cutlets. If necessary, pound to a consistent thickness.
- In a bowl, combine the salt, pepper, garlic powder, turmeric, and Mexican oregano to make a spice mixture.
- Rub the spice mixture evenly over both sides of the chicken cutlets, ensuring they are well coated. Let them marinate for at least 30 minutes to allow the flavors to infuse.
- While the chicken is marinating, prepare the poblano peppers. You can either roast them directly over an open flame or broil them in the oven until the skin is charred and blistered. Once charred, place them in a bowl, cover them with plastic wrap, and let them steam for about 10 minutes. Then, remove the skins, seeds, and stems, and slice the peppers into strips.
- Heat skillet over medium-high heat. Add the marinated chicken breasts and chorizo sausage to the skillet. Cook for about 6-8 minutes per side, or until the chicken is cooked through and the chorizo is browned and crispy.
- Once the chicken and chorizo are cooked, remove them from the skillet and let them rest.
- To assemble the Chori Pollo, place a portion of sliced chicken and chorizo on a plate. Top with roasted poblano pepper strips and a generous dollop of Gordo’s cheese dip.
- Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the dish.
Notes
- Store leftover Chori Pollo in an airtight container in the refrigerator for up to 3-4 days.
- Keep any additional toppings like cheese dip, salsa, and lime wedges separate to maintain freshness.
- Chori Pollo can be frozen for longer storage. Place cooled portions in freezer-safe containers or resealable bags.
- Press out excess air, seal tightly, and label with the date.
- Frozen Chori Pollo can be stored for up to 2-3 months for best quality.
- Thaw frozen Chori Pollo overnight in the refrigerator before reheating.
- To reheat, gently warm in a skillet over medium heat, stirring occasionally, until heated through.
- Alternatively, microwave in short intervals, stirring in between, until thoroughly heated.
- Add fresh toppings and garnishes after reheating for the best flavor and texture.
Nutrition
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