Chori Pollo Recipe

Prep chicken

If breasts are thick, butterfly or pound to an even ~1/2-inch thickness. Pat dry with paper towels.

In a bowl combine olive oil, smoked paprika, ground cumin, garlic powder, kosher salt, black pepper, and lime juice. Rub mixture over both sides of each chicken breast and let marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush grates with oil.

Place chicken on the hot grill and cook 4–6 minutes per side until an instant-read thermometer in the thickest part reads 165°F (74°C). Remove and tent with foil to rest 5–7 minutes.

While chicken cooks, heat a small skillet over medium heat. Add chorizo (break into pieces) and cook, stirring, 6–8 minutes until browned and cooked through. Drain on paper towels briefly to remove excess fat. Keep warm.

If using soaked beans, drain and rinse. In a large heavy pot or Dutch oven, add bacon and cook over medium heat until fat renders and bacon is crisp, about 6–8 minutes. Remove half the bacon pieces to use as garnish later, leaving the rest and the fat in the pot.

Add diced onion to the pot with bacon fat and sauté 4–5 minutes until translucent. Add minced garlic and cook 30–60 seconds until fragrant.

Add the drained beans, diced tomatoes, minced jalapeño, bay leaf, ground cumin, and the reserved bacon back to the pot. Pour in water or chicken broth and add chicken bouillon if using. Bring to a gentle boil, then reduce to a simmer.

Simmer uncovered, stirring occasionally, until beans are tender and broth has thickened slightly, 1–1.5 hours depending on beans and soak. Add more liquid if needed to keep beans just covered. Taste and season with kosher salt and black pepper during the last 10–15 minutes of cooking. Remove bay leaf before serving.

If using canned beans (shortcut): in a large skillet sauté bacon and onion as above, add minced garlic, then add 2 x 15-oz cans drained pinto beans, tomatoes, jalapeño, 1/2 cup water or broth, cumin and simmer 15–20 minutes to meld flavors. Adjust salt and pepper.

In a food processor or blender combine parsley, cilantro, oregano, garlic, red wine vinegar, lemon or lime juice, red pepper flakes, toasted nuts (if using), salt and pepper. Pulse until herbs are finely chopped.

With the motor running, slowly drizzle in extra-virgin olive oil until a loose, spoonable pesto forms. Taste and adjust salt, acid, or heat to preference. Transfer to a bowl and let sit at room temperature for 10–15 minutes to marry flavors.

On each plate place a grilled chicken breast. Spoon a generous portion (2–3 tbs) of cooked chorizo over or beside each breast.

Ladle warm charro beans alongside the chicken and chorizo (about 1 cup beans per serving).

Spoon 1–2 tbs chimichurri pesto over the chicken and a little on the beans, or serve pesto on the side for dipping.

Garnish with reserved crispy bacon pieces, fresh cilantro leaves, lime wedges, and a light sprinkle of coarse sea salt. Serve immediately.