A 30-minute skillet recipe with crumbled chorizo sausage and seasoned chicken in a creamy pan sauce perfect over rice or nachos.
JUMP TO RECIPEThis easy recipe hits my table every few weeks (especially when the kids are home from college!) because it is so easy to make and goes with so many of our favorites!
My crew likes this best served over my Mexican Restaurant-Style Rice. If there are ever any leftovers, they mix it up with the rice then use the combo to make big fat burritos the next day.
We also like this over tortilla chips to make nachos. When we do, I usually sauté peppers and onions and whip up some pico too.
CUSTOMIZE IT
CHORIZO - You can use as much or as little chorizo as you like. If I only have half a pound, I make it with what I have. I typically buy 5-link packs (1.25 lbs) of Publix brand or Johnsonville. If I'm feeling frugal, I divide it in two (tossing half in the freezer) so I can make two batches from one pack.
CHICKEN - I almost always use large breasts then cut them into cutlets because they cook so much more quickly but tenderloins and/or thighs can be used too. If using thighs, they will need to cook much longer than the cutlets.
SMOKED PAPRIKA - The smoked paprika adds a ton of flavor (especially if it's fresh). Chipotle powder is an excellent substitution for the paprika (but it's spicy!).
OTHER SPICES - Use what you like. These are the spices I mostly use when seasoning meat for Mexican-inspired recipes. Be careful if using a spice blend because they are salty and the chorizo is going add a fair amount of salt to the sauce.
3 FAQ ON CREAMY CHORIZO CHICKEN
1. Is this the same thing as Pollo Loco and Arroz con Pollo? Almost! Traditional Pollo Loco and Arroz con Pollo doesn't have chorizo.
2. How do you cut whole chicken breasts into cutlets? We're reducing the thickness by half, not the length or width. Press the breast flat with one hand, arranging the thicker end toward the hand you’ll be cutting with. Start cutting the breast on the thicker end (mid-height) with a sharp knife, keeping the knife horizontal with the cutting surface. Continue the cut all the way through the breast.
3. Can I just cut the chicken into bite-sized pieces before cooking? Technically, yes but the chicken will brown better (yielding a tastier sauce) and be much juicier if cooked in whole pieces then allowed to cool/rest before cutting.
4. Then why are we cutting the chicken into cutlets? It takes a long time to cook a whole, thick chicken breast in an open skillet. By reducing the thickness of the breasts, they will cook all the way through much quicker and not be at risk of burning on the outside from the time it would take to cook all the way through.
5. Can I add onions and peppers? Absolutely! Sauté in the pan after then chicken has been removed. You can leave the veggies in the pan while the sauce is made or you can remove them to add back with the chicken (I’d recommend the latter).
6. Isn't there cheese in this? Nope! It looks like there is but all that thick and creamy goodness you're seeing is coming from the cream. Could you add some? Sure!
HOW TO SERVE CREAMY CHORIZO CHICKEN
OVER RICE - spoon the mixture over rice. Try my Mexican Restaurant-Style Rice, use a box mix (yellow rice or cilantro lime would be perfect!) or plain white or brown rice.
WITH PASTA - stir in egg noodles, penne or even linguine! This recipe should make enough for about 12 ounces of pasta.
MAKE NACHOS - Ladle the creamy mixture over tortilla chips then top with jalapenos and pico.
RICE BOWLS - spoon rice in a bowl then top with chorizo chicken. Add peppers, onions, shredded lettuce, tomatoes, pico, shredded cheese, salsa or whatever sounds good to you!
RECIPES THAT GO GREAT WITH THIS
Cilantro Lime Ranch Dressing - A simple recipe using a packet of ranch dressing mix, lime juice, cilantro and just a few other common ingredients that tastes better than any store-bought dressing.
Mexican Restaurant-Style Rice - A simple recipe with just a few ingredients just like the rice at our favorite Mexican restaurant and a perfect side dish to serve at home with your favorite Mexican recipes!
Mexican Street Corn (Esquites) - An easy recipe for Esquites - or Mexican Street Corn - served off the cob as a side dish or warm salad with Mexican crumbling cheese, a creamy spread, fresh cilantro and chili powder.
Borracho Beans - Savory, saucy pinto beans cooked low and slow with pork, spices and beer. THE PERFECT side dish recipe for your next Mexican feast!
Recipe for Creamy Chorizo Chicken - Chori Pollo
Creamy Chorizo Chicken - Chori Pollo
A 30-minute skillet recipe with crumbled chorizo sausage and seasoned chicken in a creamy pan sauce perfect over rice or nachos.
Ingredients
- 1 lb chorizo sausage
- 2 large chicken breasts
- Spice Blend (see below)
- 1 pint heavy cream
- 1.5 teaspoons smoked paprika
- 1.5 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
Instructions
- Remove casings from chorizo (if applicable) then cook and crumble over medium-high heat in a large skillet until nicely browned and cooked through. 1 lb chorizo sausage
- Using a slotted spoon, remove cooked chorizo from the skillet, leaving the pan drippings. Set chorizo aside. TIP: place cooked chorizo in a bowl lined with layers of paper towels to absorb extra grease.
- While chorizo is cooking, cut breasts into 4 thin cutlets (see FAQ above for tips) then season both sides with half of spice blend; reserving the other half to add to the sauce later. 2 chicken breasts, half of Spice Blend
- Cook chicken cutlets in skillet with pan drippings on one side until nicely browned. Reduce heat to medium, flip cutlets then continue cooking until both sides are browned and chicken is cooked through. Remove chicken to a cutting board.
- Add cream, cooked sausage and reserved half of spice blend to the skillet then bring to a boil. Once boiling, reduce heat to maintain a constant bubbling simmer, then continue cooking 8-10 minutes or until sauce is thickened (until it coats the back of a spoon but not thick like gravy). 1 pint cream, half of Spice Blend
- When sauce is ready, cut chicken into bite-sized pieces then stir into skillet. Serve over your favorite rice or my Mexican Restaurant-Style Rice.
Notes
- Use fresh Mexican chorizo for this recipe. Spanish chorizo is cured and firm (like salami).
- Chicken tenderloins can be used instead of cutlets (about 1 pound).
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