Chori pollo mexicano

Ingredientes

• 2 large boneless and skinless chicken breasts (cut into 4 cutlets)
• 9 oz Mexican chorizo
• 7 oz Oaxaca cheese, shredded (or any melty cheese you prefer)
• 1/3 cup Mexican crema (or sour cream)
• 1 medium white onion (sliced)
• 1/4 tsp cumin powder
• 1 1/2 tsp chipotle powder (optional)
• 1 tsp garlic powder
• salt and pepper (to taste)
• 4 Tbsp olive oil
• 1/4 cup chicken stock (optional, read notes)

Modo de preparo

1. 1

   Season chicken cutlets with salt, pepper, cumin, garlic, and chipotle powder.

2. 2

   Heat 2 tablespoons of olive oil over medium heat and add the chorizo. Break with the back of a spoon and cook for 3 minutes.

3. 3

   Stir in the onions and cook over medium-low until nicely softened and cooked through (about 6-7 minutes).

4. 4

   Transfer chorizo and onions to a plate and cover with foil.

5. 5

   Wipe the pan with a paper towel, then heat the remaining oil.

6. 6

   Add chicken and cook over medium heat for 5 to 7 minutes on each side until nicely golden brown.

7. 7

   Return the chorizo and caramelized onions to the pan and distribute them all over. If the mixture is too dry, add a splash of water or chicken stock.

8. 8

   Cover the chicken with cheese, then drizzle with cream (read notes).

9. 9

   Cover the pan and set the heat to the lowest point on your stovetop. Cook until the cheese is melted and bubbling (about 3 minutes).

10. 10

    Serve chori pollo with warm tortillas or your fav sides.