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Chori Pollo
Ingredients
- 12 ounces Chicken Breast, (boneless and skinless)
- 6 ounces Yellow Onion, (basically half an onion)
- 3 links Mexican Chorizos
- 1/4 cup Sherry Cooking Wine
- 2 cloves Garlics
- 1/2 teaspoon Paprika
- 1/2 teaspoon Ground Coriander
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Chili Powder
- 1 tablespoon Unsalted Butter
- 1 tablespoon Olive Oil
- 1 ounce White Mexican Dipping Original Cheese
- 1 ounce Half & Half
Directions
- Chop the onion and dice the garlic.
- Mix the spices together.
- Halve the chicken breast (you can bash it out a little thinner if required).
- Melt the butter in a pan over medium heat and add the chopped onion. Cook gently until it begins to caramelize, then stir in the garlic and spices.
- Cook for a minute, stirring continuously, then pour in the sherry.
- Cook until almost all the liquid has evaporated
- Remove the cooked onion from the pan and set aside.
- Add the chorizo to the pan and break it up with a spoon whilst cooking over medium heat. Continue to cook until the chorizo is done, (try to get a few crispy bits for added flavor).
- Remove the chorizo from the pan and set aside.
- Add the olive oil to the pan, then add the chicken. Cook until it has a nice, golden crust.
- Meanwhile, prepare the cheese sauce. Simply heat the cheese and cream together gently, stirring until thoroughly combined.
- Place the chicken on the serving plate, cover with the onion/spice mixture, then spoon the chorizo on top. Finally, top with the cheese sauce.