This chorizo & chicken dish was inspired by one of my favorite Mexican dishes I order when going out to eat. Chori Chicken Skillet can be made indoors, or outside on your outdoor griddle!
Chori Chicken Skillet
- Cook
- 25 min
Ingredients
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Method
- 1
Preheat oven to 350.
- 2
Make the rice first by adding the Rotel & onion to a food processor, and blend until mostly smooth.
- 3
In a skillet, heat the canola oil and add the 2 cups of rice until hot, but don’t burn or brown.
- 4
Add the garlic, pureed tomato & onion, chicken broth, tomato paste and stir all to incorporate.
- 5
Bring mixture to a boil and then cover the skillet with a fitted lid and place in the oven at 350 for 25 min.
- 6
Meanwhile, season the sliced chicken with the paprika, cumin, oregano, salt & pepper.
- 7
Cook chicken and sausage on your outdoor skillet until cooked throughout.
- 8
Heat the queso blanco and jalapenos separately until warm.
- 9
When rice is done, add the fresh cilantro and stir, saving a little to garnish each dish.
- 10
Plate by adding a bed of rice first, then queso, chorizo, chicken, jalapenos, more queso if desired, & garnish with cilantro.
- 11
Enjoy!
Notes
This dish can be spicy, depending on the chorizo you buy. To lessen the heat, use mild Rotel & queso blanco, and/or skip the jalapenos.
