Wednesday, December 19, 2018

ChoriPollo (Chorizo & Chicken with Queso)



I can't recall for sure where I first had this dish, but I think it was at Los Domingos in Barstow California about five years ago. We then moved to Germany for the last three years, and sadly, there was NO decent Mexican food anywhere around.

I have now been back in America for about a month and a half and I have already devoured this twice at what is quickly becoming a local favorite spot.

Last night, while looking at the wonderful Latin-American staples I had stocked our new fridge with - all things I've missed terribly over the last few years - I realized I had everything I needed to attempt ChoriPollo at home!

It turns out that this dish is very easy for the home cook to make - and it only takes four ingredients plus seasoning!

ChoriPollo
Serves 6

Ingredients
Boneless Skinless Chicken breasts (I used about 8 tenderloins)
salt, pepper, garlic powder, to taste
1lb Pork Chorizo (Cacique is my favorite brand)
1 cup shredded/chunked Oaxaca cheese *
1 cup shredded/chunked Queso Fresca *

*use more or less of either cheese for desired goopiness. Oaxaca stays pretty goopy like mozarrella, while Queso Fresca gives you a more liquidy cheese experience with curds.

Instructions
Liberally season chicken with salt, pepper and garlic powder.

Cook chicken however you please - once cooked, it will be chopped or shredded. I use my Instant pot by pouring in one cup of water, and laying thawed chicken on a trivet above the water. Cook on High for 12 minutes, quick release steam. Remove chicken and set aside.

Slit open the tube of chorizo, and place loose meat in a skillet. (You don't need to add extra fat, as there will be plenty. Cook chorizo, stirring frequently, until fully cooked.  The meat is seasoned with red spices, so keep an eye for the chorizo to be fully browned, but be aware that it will continue to have a red hue and be very wet,like a meat sauce.

After slicing, shredding, or pulling apart chunks of the chicken, layer chicken in a casserole dish.

Add cooked chorizo to chicken and mix to coat.

Cover the top of the casserole dish completely in cheeses.

Bake in a 375° oven for 15 minutes, until heated through and the cheese is melted.

Stir the melted cheese into the chicken mixture and bake for an additional 15 minutes or until cheese is fully melted.

Let sit for about five minutes after removing from oven.

Enjoy with sides of your choice and warmed tortillas!  Refried beans, Mexican rice and some guacamole would make this a classic restaurant style combo plate.



4 comments:

  1. This looks like a delicious recipe that we will enjoy! Wishing you a very Merry Christmas and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Miz Helen

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  2. I've never heard of choripollo but it looks and sounds amazing! Thanks for sharing at the What's for Dinner party - have a wonderful weekend!

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  3. Welcome home! Love this easy and delicious Mexican recipe - so much flavour! Thank you so much for sharing, and for being a part of the Hearth and Soul Link Party. Hope to see you at the first Hearth and Soul Link Party of 2019 later today. Happy New Year!

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