Chori pollo is a popular Mexican restaurant dish made with tender chicken, tangy Mexican chorizo, sautéed onions, and melted cheese. If you’ve never tried it, you’re in for a treat.
This simple, flavor-packed recipe is naturally gluten free, low carb, and high in protein—but most importantly, it’s absolutely delicious.
The first time Mr. Hungry and I tried chori pollo at a Mexican restaurant, we both loved it and I knew I had to recreate it at home.
My version starts with raw chicken breast that’s cooked in the flavorful drippings left behind after browning the chorizo, so every bite is infused with that smoky, savory flavor.
If you’re short on time (hello rotisserie chicken), or looking for a creative way to use leftovers – you can easily substitute cooked chicken or turkey instead. Just add it to the pan after the chorizo and onions have cooked, and then warm it through before topping everything with cheese.
Mexican Chorizo vs. Spanish Chorizo
This recipe calls for Mexican chorizo, and it’s worth making sure you buy the right kind because the two are very different.
Mexican chorizo is a fresh, highly seasoned ground pork sausage that must be cooked before eating. As it cooks, it releases flavorful oils that coat the chicken and onions, creating the rich, bright red, savory sauce that makes chori pollo so delicious.
Spanish chorizo is a cured sausage that’s firm enough to slice and eat as-is. While it’s fantastic on a charcuterie board or in soups and stews, it won’t give you the same texture or flavor here.
If you’re shopping at a regular grocery store, look for Mexican chorizo in the refrigerated meat case near the breakfast sausage or other fresh sausages.
Tips for the Best Chori Pollo
If your chorizo releases a lot of grease, drain off a little before adding the chicken, but leave enough behind to keep everything flavorful.
Brown the chorizo well before adding the onions to build the deepest flavor.
Let the onions cook until they’re soft and lightly caramelized—the sweetness will balance the richness of the spicy sausage beautifully.
Rotisserie chicken is a huge time saver, but any cooked shredded or diced chicken works.
Serving Suggestions
Mexican restaurants typically serve chori pollo with rice, beans, tortillas, lettuce, tomato, and guacamole.
Depending on your family’s dietary restrictions, you can use corn tortillas to keep it gluten free, and if you’re low carb or keto – it’s perfect as is or served over shredded romaine lettuce and sliced tomatoes with some sour cream and avocado on top.
Some of my photos show the chori pollo served with rice and beans (not keto friendly but delicious if you aren’t restricting your carbs), and drizzled with my creamy salsa verde – which IS keto friendly and highly recommended!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or in a covered skillet over medium-low heat until warmed through. The flavors continue to develop overnight, making this one of those recipes that’s every bit as good the next day.
More Mexican Inspired Recipes
Mexican Chori Pollo – Low carb, high protein
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free, high protein, Low-Carb
Description
This easy Chori Pollo recipe combines juicy chicken, flavorful Mexican chorizo, caramelized onions, and melted Monterey Jack cheese for a restaurant-quality meal that’s naturally low carb, high in protein, and ready in about 35 minutes.
Ingredients
- 14 ounces raw Mexican chorizo
- 6 (6-ounce) chicken breast cutlets
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 2 cups thinly sliced yellow onion
- 1 tablespoon butter
- 1 cup shredded Monterey Jack cheese
- Fresh chopped cilantro, for garnish (optional)
Instructions
- Heat a large skillet over medium heat. Add the chorizo and cook for about 5 minutes, breaking it up with a spoon as it browns.
- Using a slotted spoon, transfer the cooked chorizo to a bowl, leaving the rendered fat in the skillet.
- Stir the cumin, garlic powder, salt, and pepper into the chorizo drippings.
- Add the chicken cutlets to the skillet and cook over medium-high heat for about 2 minutes per side, just until browned.
- Transfer the chicken to a large oven-safe baking dish. Evenly spoon the cooked chorizo over the chicken.
- Preheat the oven to 400°F.
- Add the butter and sliced onions to the same skillet. Cook over medium heat for 8–10 minutes, stirring occasionally, until softened and lightly browned.
- Spread the onions evenly over the chorizo layer.
- Sprinkle the Monterey Jack cheese over the top.
- Bake for about 10 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
- Garnish with chopped cilantro, if desired, and serve.
Notes
Shortcut: Substitute about 2 pounds of cooked shredded or diced chicken (or leftover turkey). After cooking the chorizo and onions, add the cooked meat to the skillet just long enough to heat through before assembling the casserole.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cutlet with toppings
- Calories: 443
- Fat: 27g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 59g
Vikki says
I made this using diced chicken cooked at the same time as the sausage. Very tasty. We really enjoyed it!
Mellissa Sevigny says
Great shortcut idea!
Cathy says
We really enjoyed this. A great way to use up leftover chicken!
Tiffany Jerner says
Really easy and tasty. I skipped the casserole assembly step and instead tossed the chicken and chorizo together, topped that with the cheese, and served immediately with guac and sour cream. Definitely will make again.
Susan says
Angela, I buy my Chorizo at Stater bros in their meat deli. I have found that this is the “meatiest” kind. I don’t mess with the long skinny tubes, because they do not give as much meat, way too much fat/grease.
Harold Lane says
Chorizo is the bomb! Just wanted everyone to know that there are two types of chorizo: Mexican and Spanish. Spanish style comes in links and can hold it’s original shape during and after cooking. Mexican style comes in long, narrow rolls (like country sausage, but a skinny chubb) and doesn’t hold together very well when cooked. It also has a lot of grease, but it’s my favorite. It already has the Mexican seasonings in it and has hot and mild options. Tastes and smells just like taco filling! In fact it’s my easy 1-ingredient taco filling. Maybe a trip to a Mexican supermarket? (-: