Pollo San Jose Recipe

Pat the 10 oz chicken breast dry. If the breast is thick, butterfly or pound to an even thickness (about 1/2 inch) so it grills evenly.

Season the chicken on both sides with 1/4 tsp paprika, 1/4 tsp chili powder, 1/4 tsp cumin, 1/4 tsp black pepper and 1/4 tsp kosher salt. Reserve remaining salt for the pan if needed.

Slice mushrooms into 1/4-inch pieces. Slice the onion thinly. Mince garlic. Remove chorizo from casing and break into small pieces.

Brown the chorizo

Heat a large skillet over medium heat. Add 1/2 tbsp olive oil. Add the loose chorizo and cook, breaking up with a spoon, 4–6 minutes until browned and most fat has rendered. Transfer chorizo to a bowl leaving rendered fat in the pan.

Sauté mushrooms and onions

Add remaining 1/2 tbsp olive oil to the same skillet if it seems dry. Add the sliced mushrooms and onions, season with remaining 1/4 tsp kosher salt, and cook 4–5 minutes until softened and beginning to brown. Add the minced garlic and cook 30–45 seconds until fragrant.

Combine with chorizo

Return the cooked chorizo to the skillet with the mushrooms and onions. Stir to combine and cook 1–2 minutes to marry flavors. Pour in 2 tbsp chicken stock (or water) and 1 tbsp lime juice, scrape any browned bits from the pan, and simmer 1 minute. Taste and adjust seasoning with additional salt or pepper if desired.

Preheat a grill or grill pan over medium-high heat. Lightly oil the grates or pan. Grill the seasoned chicken breast 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and exterior has good char marks. Remove and let rest 3–4 minutes, then slice the chicken into 1/2-inch strips or leave whole to serve.

Place the grilled chicken in the skillet with the chorizo-mushroom mixture (or spoon the mixture over the sliced chicken on a platter). Evenly sprinkle 1/2 cup shredded Oaxaca or Monterey Jack cheese over the hot chicken and chorizo mixture.

Cover the skillet with a lid for 1–2 minutes or place briefly under a broiler (1–2 minutes) just until the cheese melts and becomes gooey. Remove from heat.

Garnish with 1 tbsp chopped fresh cilantro and serve with lime wedges to taste.