Chori Pollo

Even before embracing a keto lifestyle, chori pollo or chorizo chicken was my go to favorite at all the local Mexican restaurants. It has it all, chicken, sausage and melty cheese….what else could you ask for? So, when it came time to start cutting the carbs out of all my favorite dishes, this recipe shot to the top of the list. Also, in no small part, because it’s already pretty much keto friendly.

After nailing down the seasoning mixture to perfection the next obstacle to tackle was the cheese. The types of queso you would typically find in the salsa section tend to have less then desirable ingredients and macros. Also, the already made jar varieties of cheese sauce just don’t taste as good. So, the type of cheese that you have to make yourself is much preferable. As luck would have it, El Viajero Mexican Dipping Cheese from the local Wal-Mart actually was the best we tested. Also, it should be readily available for most reading. Sub out the milk in the directions for cream and not only do you get a super creamy queso but you also reduce the carbs down to almost nothing.

Serve this with your favorite low carb tortillas or cauliflower rice or just eat it straight. It’s fantastic any way you cut it.

Print Recipe

Chori Pollo Yum

Course

Main Dish

Cuisine

Mexican

Prep Time

10 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 12 ounces chicken breast boneless and skinless
• 6 ounces yellow onion basically half an onion
• 3 links chorizo we used Ole Mexican Foods brand
• 4 tablespoons sherry cooking wine
• 2 cloves garlic
• 1/2 teaspoons paprika
• 1/2 teaspoons coriander
• 1/2 teaspoons cumin
• 1/2 teaspoons chili powder
• 1 tablespoon Unsalted Butter
• 1 tablespoon olive oil
• 1 ounce Mexican Dipping Cheese El Viajero Mexican Dipping Cheese if my favorite for this and can easily be found at Wal Mart usually
• 2/3 ounce cream estimation

Course Main Dish Cuisine Mexican Prep Time 10 minutes Cook Time 15 minutes Servings people Ingredients 12 ounces chicken breast boneless and skinless 6 ounces yellow onion basically half an onion 3 links chorizo we used Ole Mexican Foods brand 4 tablespoons sherry cooking wine 2 cloves garlic 1/2 teaspoons paprika 1/2 teaspoons coriander 1/2 teaspoons cumin 1/2 teaspoons chili powder 1 tablespoon Unsalted Butter 1 tablespoon olive oil 1 ounce Mexican Dipping Cheese El Viajero Mexican Dipping Cheese if my favorite for this and can easily be found at Wal Mart usually 2/3 ounce cream estimation

Instructions

1. Chop 1/2 of a yellow onion.

   
2. Dice 2 cloves of garlic.

   
3. Mix together the cumin, coriander, paprika and chili powder.

   
4. Split the chicken breast in half and tenderize is desired.

   
5. Heat pan over medium heat. Add 1 tablespoon butter. Then add the chopped onion and cook until the onion just begins to caramelize. Once the onion starts to caramelize add the garlic and spices. Cook for a few seconds while stirring before adding the sherry. Then cook until almost all of the liquid is reduced out. Remove from pan and set aside.

   
6. Add chorizo to pan over medium to medium-high heat breaking the sausage up. Cook until chorizo is done and you begin to get some crispy pieces for added flavor and texture but don't get so carried away that you burn it. Remove and set aside.

   
7. Lastly, add 1 tablespoon olive oil to pan over medium heat and add your chicken. You want to develop a nice brown crust on your chicken. Depending on the thickness of your pieces you may have to finish in the oven. Be careful however to not dry out the meat.
8. Prepare you cheese sauce. This will vary in directions depending on brand. Most will have you mix the cheese with milk and cook until smooth and combined. In order to cut down on carbs sub out the milk for cream.
9. Finally plate as follows. First the chicken goes down, then the onion and seasoning mixture, then the chorizo and lastly the cheese sauce. You may want to but under broiler for a moment but this step is not required and wasn't taken in the video.