Chori Pollo pairs juicy chicken & spicy chorizo with aromatic spices, poblano peppers, and creamy melted cheese for a hearty, satisfying dinner. A customizable dinner the whole family will enjoy.
White cheese diplike 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
Storing:
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.
Freezing:
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.
Reheating:
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.