Choripollo Recipe
Chicken & chorizo topped with cheese dip. Served with rice, beans, & tortillas. Add steak & shrimp.
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Ingredients
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Main Ingredients
Sides
Seasonings
Method
Preparation of Chicken and Chorizo
- 1
Cook the Chicken
Heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breast with garlic powder, paprika, salt, and black pepper. Cook the chicken for about 6-7 minutes on each side or until fully cooked and golden brown. Remove from the skillet and let it rest.
- 2
Cook the Chorizo
In the same skillet, add the remaining tablespoon of olive oil. Remove the casing from the chorizo and crumble it into the skillet. Cook for about 5-6 minutes until browned and cooked through.
- 3
Combine Chicken and Chorizo
Slice the cooked chicken into strips and add it back into the skillet with the chorizo. Mix well to combine and heat through for 2 more minutes.
Preparation of Cheese Dip
- 4
Heat Cheese Dip
In a small saucepan, heat the cheese dip over low heat until it becomes creamy and warm. Stir occasionally to prevent sticking.
Cooking Rice and Beans
- 5
Cook the Rice
In a medium saucepan, add 2 cups of water and bring to a boil. Add the white rice, cover, and reduce heat to low. Cook for about 18-20 minutes or until water is absorbed and rice is fluffy.
- 6
Heat the Black Beans
In a separate small saucepan, heat the black beans over medium heat until warmed through, about 5-7 minutes.
Serving the Dish
- 7
Plate the Dish
On a large serving platter, layer the chicken and chorizo mixture. Pour the warm cheese dip over the top. Serve alongside the rice, black beans, and flour tortillas. Optionally, add grilled steak and shrimp on top for extra flavor.