Choripollo Recipe

Prepare proteins

Trim excess fat from chicken thighs and cut into 1½-inch pieces. Remove chorizo from casing and crumble into pieces roughly the same size as the chicken.

Combine chicken and crumbled chorizo in a bowl so they can marinate together and mingle flavors.

Make marinade

In a small bowl whisk together smoked paprika, ground cumin, dried oregano, minced garlic, olive oil, red wine vinegar, honey, salt, black pepper, and red pepper flakes until smooth.

Pour marinade over the chicken and chorizo mixture. Toss thoroughly to coat all pieces. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15 minutes at room temperature will still add good flavor.

Sear proteins

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the marinated chicken and chorizo in an even layer, leaving space — do not overcrowd (work in two batches if needed). Let cook undisturbed 3–4 minutes to develop a golden sear.

Stir and continue to cook 3–4 more minutes until chicken is cooked through (internal temperature 165°F / 74°C) and chorizo is browned and slightly crisp. Use a spoon to break up any large chorizo pieces so they mix with the chicken.

Cook vegetables

Push the cooked proteins to one side of the pan or remove to a plate briefly. Add the sliced onion and red bell pepper to the pan with the remaining oil (add a tiny splash more oil if pan is dry). Sauté 4–5 minutes until softened and edges begin to caramelize.

Return the chicken and chorizo to the pan (if removed) and toss with the vegetables. Cook together 1–2 minutes to meld flavors and reheat. Taste and adjust salt and pepper if needed.

Garnish & serve

Sprinkle chopped cilantro (or parsley) over the choripollo and serve immediately with lime wedges on the side for squeezing. Serve over rice, in tortillas, or alongside roasted potatoes.