Chori Pollo
This tasty, flavorful Chori Pollo is an easy weeknight meal that you can have on the table in 30 minutes or less! I love ordering Chori Pollo at our local Mexican restaurants, but I’m super excited to have discovered how easy it is to get the same flavors at home. If you haven’t seen this dish before, it’s a seasoned chicken breast smothered in cheese sauce and topped with crumbled chorizo sausage. In my version, the chicken is rubbed with a simple homemade seasoning mix and then cooked to perfection on the stovetop. I top it with a store-bought queso blanco dip which makes things easy-peasy, and follow that with smoky crumbled chorizo that browns up in minutes. If you want a little freshness for contrast, you can add a scoop of salsa or pico de gallo on top when serving!
My family loved this dish and I found it filling and delicious. I served Chori Pollo with rice (pictured with Vigo brand Yellow Rice that cooked in my rice cooker while I made the chicken), but it would also be tasty with a side of beans or cooked vegetables. Not only is my Chori Pollo easy to make and tasty to eat, each serving is just 365 calories and 5 grams of carbs, or 5 WW Points on Weight Watchers. To view and track this recipe in the WW app, click here!
Recipe Notes
- How to Serve: This chicken pairs well with a variety of different sides! I have it pictured here with rice which was a great combo, but it would also be good with beans, salad, or grilled or roasted vegetables.
- Chorizo: You’ll want to use uncooked chorizo, which may be found in bulk, links, or patties. Mine came in links, in which case you’ll want to remove the casing from the outside.
- Queso Blanco: Using a store-bought queso blanco dip in this recipe saves a lot of time and effort and the results are delicious! I have used both Tostitos brand and my store brand and both were super tasty. I used Tostitos brand to calculate the nutrition info and Points since it is easy to find in most grocery stores!
- Chicken: I often buy a big pack of boneless, skinless chicken breasts at the store and then use kitchen shears to trim them down to make 5-6 oz cutlets to use in recipes. Everything I cut off to make the cutlets gets cut into chunks to make chicken bites, such as my Nashville Hot Chicken Bites, Lemon Pepper Chicken Bites, or Blackened Chicken Bites. It’s easy to weigh out 1 lb or 1.5 lb of chicken chunks and some 6 oz cutlets and freeze them for later in quart size freezer bags. That way, I always have some cutlets and some chicken bites on hand! Buying the bulk packs of chicken breasts is cost-effective, and cutting them into cutlets and bites ensured I have what I need on hand when I go to make a recipe. I find that kitchen shears make this task go quicker and easier than using a knife, so I highly recommend using shears like these(affiliate link).
- Salsa/Pico: Chicken, queso, and chorizo are all super rich and delicious and taste amazing on their own, but if you want to add a bit of freshness to your Chori Pollo, feel free to add a tablespoon of salsa or pico de gallo on top!
More Tasty Lightened-Up Chicken Recipes
Looking for more tasty, lightened up chicken recipes like this Chori Pollo? Check out my Blackened Chicken with Avocado Corn Topping, Mexican Street Corn Chicken, Cheesy Broccoli Stuffed Chicken, Lemon Pepper Chicken Bites, Crispy Onion Dip Chicken, Nashville Hot Chicken Bites, Crispy Chicken Parmesan, Apple and Brie Stuffed Chicken, Strawberry Balsamic Grilled Chicken, Blackened Chicken Bites, Ricotta Stuffed Chicken Bake, Cheesy Garden Vegetable Baked Chicken, Tuscan Olive Chicken, and many more in the Chicken section of my recipe index!
Chori Pollo
Ingredients
- 1 teaspoon chili powder
- ½ teaspoon dried oreagno
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 4 (5-6 oz) thin chicken breast cutlets , (if you buy large breasts, trim them to 5-6 ounces each and pound them ½” thin)
- 1 tablespoon olive oil
- 4 oz uncooked chorizo sausage, casings removed
- 8 tablespoons queso blanco dip, (such as Tostitos brand)
Optional
- 4 tablespoons salsa or pico de gallo
Instructions
- In a small dish, stir together the chili powder, dried oregano, paprika, onion powder, cumin, salt, and garlic powder.
- Lay the chicken breasts on a cutting board and sprinkle about half of the seasoning mix over the breasts and rub it in a bit. Flip the breasts over and repeat with the other half of the seasoning mix on the other side.
- Drizzle the tablespoon of olive oil into a large sauté pan and bring to medium-high heat. Lay the chicken breasts in a single layer in the pan. Cook for 4-5 minutes until golden on the bottom. Flip the breasts and cook for another 4-5 minutes until the chicken is cooked through. Remove the chicken to a side plate.
- Place the chorizo into the skillet and bring over med heat. Cook, breaking up into small pieces with a wooden spoon or cooking spatula, for a few minutes until browned/cooked through and crumbled.
- While the chorizo is cooking, heat the queso dip in a microwave-safe bowl in the microwave in 30 second intervals, stirring in between, until heated through and runny.
- Serve each seasoned chicken breast with two tablespoons of heated queso dip, two tablespoons of crumbled chorizo, and optionally a tablespoon of salsa or pico de gallo (if desired).
Notes
365 calories, 5 g carbs, 0 g sugars, 19 g fat, 5 g saturated fat, 42 g protein, 0 g fiber, 580 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
9 per serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
This is my and my husband’s favorite dish to get at our local mexican restaurant so I HAD to make this and it did not disappoint, we both loved it! Thanks for another great recipe, Emily!