Chorri Pollo
By
Lynne Hawkins
@chefmamma
4
Ingredients
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1 lbchorizo (mexican sausage, mild or medium
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1 lbchicken (breast or thigh meat) cut in strips
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1 ccoursely chopped onion
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1 1/2poblano pepper, seeded and diced
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8 ozfresh mushrooms, sliced
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1/2 tspblack pepper
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1/2 tspsalt
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1 tspancho chile powder
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1 tspground cumin
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1 cloveminced garlic
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2 tspmexican oregano
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4 ccooked rice
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1 cmonterey jack cheese, shredded (mexican combination can be used too!)
How to Make Chorri Pollo
- In skillet, brown chicken strips over medium heat
- When cooked through, remove from skillet.
- Spray the skillet with a little more oil and cook the onions, mushrooms and peppers for 2-3 minutes or until the mushrooms release their juices.
- Add reserved chicken and chorizo.
- Remove chorizo from casings and crumble into skillet. Cook, until brown and in large crumbles. Remove, drain the sausage and wipe the excess grease out of the skillet.
- Mix seasonings in 1/2 cup water and pour onto the food in skillet, stirring to coat evenly.
- Saute 3-5 minutes or until the seasoning water has absorbed into the food.
- Serve the Chorri Pollo over the rice and sprinkle the shredded cheese sauce on top. Serve with warm tortillas!