Creamy Chorizo Chicken - Chori Pollo

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

1. 1

   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

2. 2

   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.

3. 3

   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

4. 4

   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.

5. 5

   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

6. 6

   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.