Chori Polli is a combination of tender chicken, and spicy chorizo, covered in a creamy cheese sauce. Served over brown rice, this dish no longer has to be ordered out!
Once it starts to simmer, add the cheese, garlic powder, onion powder, and stir until fully combined.
Taste, add salt and pepper as needed.
If it's too thick, add more milk. To thin? Let it simmer for a few more minutes.
Chicken & Chorizo
Place the chicken breast on a cutting board and dry with a paper towel.
Cover with a piece of plastic wrap and use a meat tenderizer (or a heavy pot) to flatten the chicken to around ½" thick. This doesn't have to be exact. We are trying to make the chicken thinner, which will eliminate the need to put the chicken in the oven to finish cooking.
Keep the chicken on the cutting board nearby. We will need it in just a few.
Grab a heavy bottom saute pan or cast-iron skillet, set the temperature to medium-high heat.
Add olive oil, chorizo, and onion to the pan cook until the onions are translucent and the chorizo is crispy.
Remove chorizo/onion mixture. Add a tablespoon of this mix to your queso and set the rest to the side.
Season the chicken with kosher salt & fresh ground pepper and add to the pan.
Cook on this side for around 4-5 minutes. Do not flip it lots of times. The goal is to cook on one side, flip once, and be done. The more color we can create, the better. Browning = Flavor.
Once you've achieved a good golden color on your chicken it's time to flip it. DON'T forget to season the 2nd side of the chicken breast. Salt & pepper are important!
The chicken is done when it's reached a 165-degree internal temp, I recommend a digital thermometer. Make sure to check/probe in the center of the chicken.
Add the chorizo to the top of the chicken, and finish by adding as much queso as you'd like. That is measured with your heart.
Enjoy!
Video
Notes
This recipe can be made with chicken breast, tenders, or small bite-sized pieces. The most important thing is it gets enough brown coloring and that it's cooked all the way through.
Not all Chorizo is the same. Spanish chorizo is very very different. When you think of Spanish chorizo think of charcuterie board. Mexican chorizo, think crumbly yummy meat bits you can add to enhance your dishes.
I made my own chorizo and froze it for recipes like this. It isn't overly greasy and you can make it ahead of time, freeze it, and pull it out whenever you need it.