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Pollo De Chorizo Recipe

Name: Rincon Argentinos Pollo De Chorizo Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb ground chicken (preferably thigh or mixed dark+white); 2 tsp smoked paprika; 1 tsp hot paprika (or ancho for milder); 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican oregano); 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp ground coriander; 0.5 tsp ground black pepper; 1 tsp salt; 1 tbsp apple cider vinegar (or white vinegar); 1 tbsp olive oil; 0.25 tsp optional: red pepper flakes or cayenne; 1 tbsp olive oil or vegetable oil (for cooking); 1 each yellow onion, small, finely diced; 1 each bell pepper (red or green), small, finely diced; 2 cloves garlic cloves, minced; 0.25 cups fresh cilantro, chopped; 1 each lime, cut into wedges; 8 each soft corn or flour tortillas (optional, for serving); 0.25 cups crumbled queso fresco or feta (optional); 0 to taste pickled red onions or sliced avocado (optional)

Inspired by Rincon Argentino

Time35m

Serves4

Chicken Chorizo

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Ingredients

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Chorizo-Style Seasoned Ground Chicken

1 lb ground chicken (preferably thigh or mixed dark+white)

2 tsp Smoked paprika

1 tsp hot paprika (or ancho for milder)

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican oregano)

1 tsp Watkins garlic powder

1 tsp Onion powder

1/2 tsp Ground coriander

1/2 tsp ground black pepper

1 tsp Celtic sea salt

1 tbsp apple cider vinegar (or white vinegar)

1 tbsp olive oil

1/4 tsp optional: red pepper flakes or cayenne

Additional Components & Garnish

1 tbsp olive oil or vegetable oil (for cooking)

1 each yellow onion, small, finely diced

1 each bell pepper (red or green), small, finely diced

2 cloves Garlic cloves, minced

1/4 cups Fresh cilantro, chopped

1 each Lime, cut into wedges

8 each soft corn or flour tortillas (optional, for serving)

1/4 cups crumbled queso fresco or feta (optional)

0 to taste pickled red onions or sliced avocado (optional)

Method

Chorizo-Style Seasoned Ground Chicken

Mix the spice blend

In a bowl combine smoked paprika, hot/ancho paprika, ground cumin, dried oregano, garlic powder, onion powder, ground coriander, black pepper, salt and optional red pepper flakes. Whisk briefly to distribute evenly.

Season the chicken

Place the ground chicken in a large bowl. Add the spice blend and the apple cider vinegar and olive oil. Use your hands or a spatula to gently but thoroughly mix until spices are evenly incorporated and the meat looks homogeneous. Let rest 10–15 minutes if time allows to let flavors meld.

Additional Components & Garnish

Prepare vegetables

Finely dice the onion and bell pepper. Mince the garlic. Chop the cilantro and cut the lime into wedges. If using pickled onions or avocado, have them ready.

Cook aromatics

Heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Add the diced onion and bell pepper and cook, stirring occasionally, until softened and beginning to brown, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the chorizo-style chicken

Increase heat to medium-high. Add the seasoned ground chicken to the skillet, breaking it into small pieces with a spatula. Spread it into an even layer and let it sit 1–2 minutes to develop color, then stir and continue to cook until no longer pink, about 6–8 minutes total. Use the spatula to break meat into crumb-sized pieces similar to crumbled chorizo.

Finish and adjust seasoning

Taste the cooked chicken and adjust salt, pepper or heat if needed (a pinch of salt or a squeeze of lime). Stir in chopped cilantro off the heat. If a slightly saucier texture is desired, add 1–2 tablespoons water or chicken stock and simmer 1 minute to bring everything together.

Serve

Warm tortillas (if using) in a dry skillet or wrapped in foil in a low oven. Spoon Pollo de Chorizo into tortillas or onto plates. Top with crumbled queso fresco, pickled red onions or sliced avocado as desired and serve with lime wedges on the side.