Choripollo Recipe

Cook the chorizo

Heat a large skillet over medium heat. Crumble the chorizo into the skillet (no additional oil initially). Cook, breaking up with a spatula, until browned and mostly cooked through, about 6–8 minutes. Use a slotted spoon to transfer half the chorizo to a bowl and reserve for mixing with finished chicken (this creates bright concentrated chorizo pieces). Leave rendered fat in the skillet.

Brown the chicken

Add 1 tablespoon olive oil to the skillet with the chorizo fat over medium-high heat. Season the cut chicken pieces with 1 tsp kosher salt and 1 tsp black pepper. Add the chicken in a single layer and sear until golden on two sides, about 3–4 minutes per side. The chicken will not be fully cooked — transfer chicken to the bowl with reserved chorizo.

If needed, reduce heat to medium and add the sliced onion and bell peppers to the same skillet. Cook, stirring occasionally, until softened and beginning to caramelize, 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Push vegetables to the side of the skillet. Add the tomato paste and cook, stirring, 1–2 minutes to develop flavor and remove rawness.

Stir the diced tomatoes (with their juices) and chicken broth into the skillet, scraping up any brown bits from the bottom. Add smoked paprika, dried oregano, ground cumin, 1 tbsp vinegar, 1 tsp brown sugar, and crushed red pepper flakes if using. Stir to combine and bring to a gentle simmer.

Return the seared chicken and all cooked chorizo to the pan, stirring to coat in the sauce and vegetables. Cover loosely and simmer until the chicken reaches 165°F (74°C) and the sauce thickens slightly, about 8–10 minutes. Taste and adjust seasoning with additional salt or a splash more vinegar if needed.

Stir in chopped cilantro just before serving.

Warm tortillas on a skillet or wrapped in foil in a 300°F (150°C) oven for 5–10 minutes. Spoon choripollo mixture into tortillas, top with pickled onions and crumbled queso fresco if using, and serve with lime wedges for squeezing over.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or in the microwave.