Chorri Pollo

Lynne Hawkins


Chorri Pollo is a Chorizo sausage and chicken dish served with cheese on top. My husband orders it whenever we go to Mexican restaurants, so I decided to make it myself. I have been making Chorri Pollo now for several years but decided it needed an upgrade to fit more into a healthy lifestyle. Hubby likes this version even better than the first! It has less fat than my original recipe, and is not quite as spicy. I like to use fresh salsa instead of cheese on mine. It cuts even more fat and tastes delicious! We serve it with rice to soak up the juices!


★★★★★ 2 votes

30 Min
45 Min
Stove Top


  • 1 lb
    chorizo (mexican sausage, mild or medium
  • 1 lb
    chicken (breast or thigh meat) cut in strips
  • 1 c
    coursely chopped onion
  • 1 1/2
    poblano pepper, seeded and diced
  • 8 oz
    fresh mushrooms, sliced
  • 1/2 tsp
    black pepper
  • 1/2 tsp
  • 1 tsp
    ancho chile powder
  • 1 tsp
    ground cumin
  • 1 clove
    minced garlic
  • 2 tsp
    mexican oregano
  • 4 c
    cooked rice
  • 1 c
    monterey jack cheese, shredded (mexican combination can be used too!)

How to Make Chorri Pollo


  1. In skillet, brown chicken strips over medium heat
  2. When cooked through, remove from skillet.
  3. 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.
  4. Add reserved chicken and chorizo.
  5. 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.
  6. Mix seasonings in 1/2 cup water and pour onto the food in skillet, stirring to coat evenly.
  7. Saute 3-5 minutes or until the seasoning water has absorbed into the food.
  8. Serve the Chorri Pollo over the rice and sprinkle the shredded cheese sauce on top. Serve with warm tortillas!

Printable Recipe Card

About Chorri Pollo

Course/Dish: Chicken Pork
Main Ingredient: Chicken
Regional Style: Mexican

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