Description
Easy Chori Pollo combines juicy grilled chicken breasts with flavorful chorizo sausage and a creamy, spiced white American cheese sauce. This vibrant dish is perfect for those craving a smoky, zesty meal topped with a luscious cheese drizzle, garnished with fresh cilantro and jalapenos for a bit of heat.
Ingredients
Scale
For The Chicken Breasts:
- 4 chicken breasts
- Wax paper or plastic wrap
- Salt and pepper
- Cilantro and diced jalapenos for garnish (optional)
For The Chorizo:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- 12 ounces ground chorizo sausage, casings removed and broken into crumbles
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
For The Cheese Sauce:
- 2 teaspoons salted butter
- 1 to 1½ cups milk (start with 1 cup and use the rest to thin as cheese melts)
- ½ (8 ounces) pound white American cheese, cubed (from the deli, not prepackaged slices)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon diced fresh or jarred jalapenos (optional)
Instructions
- Prepare the Chicken Breasts: Layer each chicken breast one at a time between two sheets of wax paper or plastic wrap. Using the flat side of a meat mallet, cast iron skillet, or rolling pin, pound the chicken until it is uniformly ½ to ¾ inch thick. Set aside flattened chicken breasts.
- Preheat and Prepare the Grill: Clean any debris from your grill grates and oil them well. Heat the grill to about 400°F, making sure it does not exceed this temperature.
- Season and Grill the Chicken: Season both sides of the chicken breasts with salt and pepper, then spray with a grill spray coating. Place chicken breasts on the grill diagonally relative to the grates. Avoid moving or pressing the chicken for 4-5 minutes to develop grill marks. Flip when the breasts lift easily and cook the other side for an additional 5-6 minutes until grill marks appear and the internal temperature reaches 165°F. Remove from grill and let rest for 5 minutes on a clean platter.
- Cook the Chorizo Mixture: Heat olive oil in a sauté pan over medium-high heat. Add diced onion and sauté for 4 minutes until translucent. Add minced garlic and cook an additional 1 minute. Stir in the ground chorizo, smoked paprika, and cumin. Cook for 5-7 minutes until the sausage is cooked through. Remove from heat and set aside.
- Make the Cheese Sauce: In a medium saucepan over low heat, melt the butter. Add 1 cup of milk and then the cubed white American cheese. Stir frequently until the cheese has fully melted. If sauce becomes too thick, gradually add more milk to achieve a smooth, creamy consistency. Stir in cumin, garlic powder, onion powder, cayenne pepper (if using), and jalapenos (if desired). Heat through and adjust milk as needed.
- Assemble the Dish: Place grilled chicken breast on a plate, top with a generous layer of the cooked chorizo, then drizzle with the warm cheese sauce. Garnish with chopped cilantro and diced jalapenos if desired. Serve immediately and enjoy!
Notes
- Use fresh white American cheese from the deli for the best melting texture and flavor.
- Adjust cayenne pepper and jalapenos according to your preferred spice level.
- Letting the chicken rest for 5 minutes after grilling keeps it juicy.
- Grilling at 400°F ensures proper cooking without charring the chicken.
- The cheese sauce can be thinned with milk to suit your desired consistency.
- This recipe can be doubled easily for larger gatherings.
