Homemade Chori Pollo
Course: Lunch, DinnerCuisine: MexicanDifficulty: IntermediateServings
8
servingsPrep time
10
minutesCooking time
40
minutesTotal time
50
minutesSuch a delicious, tasty meal that keeps you full. The combination of the Mexican rice with the chicken chorizo and queso is delectable. A great meal to have for meal prep for the week or for serving to others.
Ingredients
- Meat
4 large chicken thighs
7 ounces of chorizo
- Mexican Rice
2 roma tomatoes
2 cups of water
1 1/2 cups of long grain rice
2 tablespoons of taco seasoning
3 tablespoons of olive oil
1/2 teaspoon of garlic
- Queso
2 tablespoons of butter
2 tablespoons of flour
1 1/2 cups of milk
1/2 teaspoon of garlic
1/2 teaspoon of ground cumin
1/2 teaspoon of salt
3/4 cup of Monterey jack cheese
Directions
- Mexican Rice
- Add olive oil to a pot with garlic and taco seasoning let it cook for 1 minute, add in the rice and cook it for 1 minute. Blend the tomatoes with the water, the add it to the rice stir and cover with a lid cooking for 25 minutes.
- Meat
- Cook the chicken then shred and use the same pan to cook the chorizo.
- Queso
- Add in the butter let it melt and add the flour cooking for 1 minute. Pour in the milk bringing it to a simmer stirring the whole time. Add in salt, garlic, and cumin, shut off the burner and add the cheese.
- Chori Pollo
- Plate the rice add in shredded chicken with chorizo topping with the queso, enjoy in a bowl or with some tortillas.
Notes
- Enjoy leftovers for up to 5 days in the fridge.
- This recipe makes for great meal prep meals for the week.