Wednesday, September 22, 2010

Adventures in Copycatting - Chorizo Pollo

You might remember me mentioning a few weeks back that we had dinner at Las Piramides and loved every second of it. Mr. FvF, especially, had a huge hard-on for the Chorizo Pollo he ordered. It's really only three basic ingredients, so I figured I'd give a whirl of recreating it in our own kitchen. Here's what you'll need (serves two, multiply as needed):

2 boneless chicken breasts, pounded out to 1/4"-1/2" thickness*
1 link chorizo sausage
1 cup white Mexican cheese - about anything but queso fresco will work
*I seasoned mine with stuff I always have on-hand: salt, pepper, garlic powder, lime juice, onion powder, cumin and cinnamon

Heat some oil in a Dutch oven over medium heat until it's fast in the pan, then season the chicken breasts and toss them in. Once they've started cooking, get going on your chorizo. Start another smaller pan over medium heat, remove the casing from the sausage and crumble it into the pan. Chorizo has a bit of a Spam-like consistency, so a lot of the crumbling will happen naturally as it cooks. Just keep stirring and maybe adjust the heat a bit lower, since it's very greasy and tends to pop a lot as it cooks.

Once your chicken is browned on both sides and cooked through, sprinkle the cheese over, cover the pan and let it get nice and melty. If you've started them consecutively, your chorizo should be done by the time the cheese melts - about 3-4 minutes, covered.

Move the cheesy chicken to your serving dishes, then cover it with the cooked & crumbles chorizo. Serve with veggies like tomatoes, avocado and seasoned black beans.


Valerie Strickland said...

At El Toro they call this Pollo Loco. Top notch! Yours looks pretty simliar except they pound the chicken super flat and there's lots more cheese and they serve it with tortillas too.

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