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front view of chori pollo drizzled with creamy salsa verde

Mexican Chori Pollo – Low carb, high protein

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5 from 4 reviews

  • Author: Mellissa Sevigny
  • 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

Units Scale
  • 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

  1. 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.
  2. Using a slotted spoon, transfer the cooked chorizo to a bowl, leaving the rendered fat in the skillet.
  3. Stir the cumin, garlic powder, salt, and pepper into the chorizo drippings.
  4. Add the chicken cutlets to the skillet and cook over medium-high heat for about 2 minutes per side, just until browned.
  5. Transfer the chicken to a large oven-safe baking dish. Evenly spoon the cooked chorizo over the chicken.
  6. Preheat the oven to 400°F.
  7. 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.
  8. Spread the onions evenly over the chorizo layer.
  9. Sprinkle the Monterey Jack cheese over the top.
  10. Bake for about 10 minutes, or until the cheese is melted and bubbly and the chicken is cooked through.
  11. 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

Find it online: https://www.ibreatheimhungry.com/low-carb-mexican-chori-pollo-recipe-gluten-free/