Choripollo Recipe
Grilled chicken breast topped with chorizo and queso blanco, served with white rice, refried beans, and guacamole salad.
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Ingredients
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For the Choripollo
For the Sides
Method
Preparing the Choripollo
Marinate the Chicken
In a bowl, combine olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breasts and coat them in the marinade. Let them marinate for at least 30 minutes.
Prepare the Chorizo
Remove the casing from the chorizo sausage. In a skillet over medium heat, cook the chorizo until browned and crumbly, about 5-7 minutes. Set aside.
Grill the Chicken
Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked (internal temperature of 165°F).
Add the Chorizo and Queso Blanco
During the last few minutes of grilling, top each chicken breast with the cooked chorizo and queso blanco. Close the grill lid to melt the cheese.
Preparing the Sides
Prepare the Guacamole Salad
In a bowl, mash the avocado and mix with diced tomato, chopped lettuce, lime juice, salt, and black pepper to taste. Mix until combined.