Description
This Easy Chori Pollo recipe combines tender grilled chicken breasts with savory chorizo and a creamy, flavorful cheese sauce. Perfect for a quick weeknight dinner, the smoky spices in the chorizo and the rich cheese sauce bring bold flavors that complement the juicy grilled chicken. Garnished with fresh cilantro and diced jalapenos for an optional spicy kick, this dish offers a satisfying blend of textures and tastes in under 40 minutes.
Ingredients
Scale
For The Chicken Breasts:
- 4 chicken breasts
- Wax paper or plastic wrap
- Salt and pepper, to taste
- 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 crumbled
- 1 tablespoon smoked paprika
- 2 teaspoons cumin
For the Cheese Sauce:
- 2 teaspoons salted butter
- 1 to 1½ cups milk (start with 1 cup, add more to thin)
- ½ pound (8 ounces) white American cheese, cubed (deli style, 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: Layer the chicken breasts between two sheets of wax paper or plastic wrap. Using a meat mallet, cast iron skillet, or rolling pin, pound the chicken to about ½ to ¾ inch thickness. Set aside and repeat with remaining breasts.
- Preheat and Prepare Grill: Clean and oil your grill grates thoroughly. Heat the grill to approximately 400°F, avoiding temperatures above this to prevent burning.
- Season and Grill Chicken: Season both sides of the chicken breasts with salt and pepper. Spray both sides with grill spray. Place chicken on the grill at an angle for optimal grill marks. Do not move the chicken for 4-5 minutes. Flip the chicken when it releases easily and cook another 5-6 minutes until grill marks form and chicken reaches 165°F internally. Remove and let rest for 5 minutes.
- Cook the Chorizo: In a sauté pan over medium-high heat, warm olive oil. Add diced onion and sauté for 4 minutes until translucent. Add minced garlic and cook for 1 more minute. Stir in ground chorizo, smoked paprika, and cumin. Cook for 5-7 minutes until chorizo is fully cooked and browned. Remove from heat and set aside.
- Make the Cheese Sauce: In a medium saucepan over low heat, melt the salted butter. Add 1 cup milk and cubed white American cheese. Stir frequently until the cheese is fully melted into a smooth sauce. If the sauce becomes too thick, gradually add up to ½ cup more milk to reach desired consistency. Stir in cumin, garlic powder, onion powder, cayenne pepper (if using), and jalapenos (if desired). Heat through.
- Assemble and Serve: Place grilled chicken breasts on serving plates. Top evenly with cooked chorizo. Drizzle generously with warm cheese sauce. Garnish with chopped cilantro and diced jalapenos if using. Serve immediately and enjoy!
Notes
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Adjust cayenne pepper and jalapenos according to your preferred spice level.
- To make the cheese sauce dairy-free, substitute with plant-based cheese and milk alternatives but note flavor differences.
- If a grill is not available, chicken can be cooked in a grill pan or skillet on the stovetop using similar timing and heat control.
- Leftover chorizo and cheese sauce can be stored separately in airtight containers in the refrigerator for up to 3 days.
