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Restaurants›Taco Libre North St. Augustine›Chori Chicken Recipe

Chori Chicken Recipe

Name: Taco Libre North St. Augustines Chori Chicken Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 pieces boneless skinless chicken breasts; 2 tbs olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp garlic powder; 1 tbs lime juice; 1 tsp salt; 0.5 tsp black pepper; 12 oz fresh Mexican chorizo (casings removed); 0.5 cup yellow onion; 2 cloves garlic; 1 tsp vegetable oil; 8 oz white American cheese or Velveeta, cubed; 0.5 cup monterey jack cheese, shredded; 0.75 cup whole milk; 2 tbsp cream cheese; 2 tbs diced green chiles (mild); 0.25 tsp ground black pepper; 0.25 tsp salt; 1 cup long-grain white rice (uncooked); 2 cups water; 1 tbs unsalted butter; 0.25 tsp salt; 1.5 cups refried beans (canned); 0.25 cup shredded cheddar (for beans, optional); 3 pieces flour tortillas; 2 tbs chopped cilantro; 3 pieces lime wedges

Inspired by Taco Libre North St. Augustine

Time1h

Serves4

Grilled chicken topped with chorizo and smothered in cheese dip. Served with rice, refried beans, and three flour tortillas.

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Ingredients

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Grilled Chicken

4 pieces boneless skinless chicken breasts

2 tbs olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Watkins garlic powder

1 tbs ReaLime juice

1 tsp Celtic sea salt

1/2 tsp black pepper

Chorizo Topping

12 oz fresh Mexican chorizo (casings removed)

1/2 cup yellow onion

2 cloves Garlic

1 tsp Tuscany sunflower oil

Cheese Dip (Queso)

8 oz white American cheese or Velveeta, cubed

1/2 cup Monterey Jack cheese, shredded

3/4 cup whole milk

2 tbsp Cream cheese

2 tbs diced green chiles (mild)

1/4 tsp ground black pepper

1/4 tsp Celtic sea salt

Sides

1 cup long-grain white rice (uncooked)

2 cups water

1 tbs Unsalted butter

1/4 tsp Celtic sea salt

1 1/2 cups refried beans (canned)

1/4 cup shredded cheddar (for beans, optional)

3 pieces Flour tortillas

Garnish (optional)

2 tbs chopped cilantro

3 pieces Lime wedges

Method

Grilled Chicken

Marinate

Pat the 4 chicken breasts dry. In a bowl combine 2 tbs olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tbs lime juice, 1 tsp salt, and 1/2 tsp black pepper. Rub the mixture evenly over both sides of the chicken. Cover and refrigerate for at least 20 minutes (up to 2 hours).

Grill

Preheat a grill or grill pan over medium-high heat. Oil the grates lightly. Grill chicken 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate and let rest 5 minutes before serving. Keep warm while you prepare the topping and cheese dip.

Chorizo Topping

Heat 1 tsp vegetable oil in a skillet over medium heat. Add 1/2 cup finely chopped yellow onion and cook 2–3 minutes until translucent. Add 12 oz fresh chorizo (removed from casings) and 2 minced garlic cloves. Break the chorizo up with a spatula and cook 6–8 minutes, stirring, until browned and cooked through and most fat has rendered. Reduce heat to low and keep warm. If the chorizo yields excess oil, spoon off and reserve 1–2 tsp for the cheese dip if desired.

Cheese Dip (Queso)

In a medium saucepan over low heat, combine 8 oz cubed white American cheese (or Velveeta), 1/2 cup shredded monterey jack, 3/4 cup whole milk, and 2 tbsp cream cheese. Stir frequently until cheeses are melted and smooth, about 6–8 minutes. If the chorizo produced extra oil, add 1–2 tsp to the pan for flavor. Stir in 2 tbsp diced green chiles, 1/4 tsp ground black pepper and 1/4 tsp salt. Keep the queso warm on the lowest heat and stir occasionally to maintain smooth consistency. If the dip becomes too thick, whisk in up to 2 tbsp additional milk.

Sides

Rice

Rinse 1 cup long-grain white rice under cold water until water runs clear. In a small pot bring 2 cups water, 1 tbsp unsalted butter, and 1/4 tsp salt to a boil. Add the rice, stir once, reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Refried Beans

Warm 1.5 cups canned refried beans in a small saucepan over low heat, stirring occasionally, until hot (about 6–8 minutes). If desired, stir in 1/4 cup shredded cheddar until melted for a creamier finish. Keep warm.

Tortillas

Warm 3 flour tortillas by wrapping them in a damp paper towel and microwaving 20–30 seconds, or heat individually in a dry skillet over medium heat 20–30 seconds per side until pliable and lightly toasted.

Assembly and Serve

Place a grilled chicken breast on each plate. Spoon a generous portion of the cooked chorizo over the chicken. Immediately ladle the warm cheese dip over the chorizo so it smothers the chicken. Serve with a scoop of rice and a side of refried beans. Add three warm flour tortillas to the plate. Garnish with chopped cilantro and lime wedges if using. Serve hot.