Chicken with Chorizo and Fresh Salsa


You know you want to make something for your significant other, or close friends? You want to make something based on foods they like.  In this case, my dinner guest requested chicken, and I know he loves chorizo. This seemed like a cook compromise. Boneless skinless chicken breasts can be a bit bland, but the spice in the chorizo and the moisture of the tomatoes really helps this dish.  It’s also very quick for a week day meal.

(Note: I did not type up a recipe on the side dish, but you saute fresh corn off the cob, poblano peppers, salt and pepper until just cooked through. Serve warm.)

2 ounces Mexican chorizo
(6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin 
1 1/2 teaspoons oil
1 cup tomato, chopped
1/4 cup fresh cilantro, chopped
2 tablespoons red onion, finely chopped
2 tablespoons lime juice
1 teaspoon chopped seeded jalapeño pepper


Heat a large skillet over medium-high heat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a bowl (do not wipe out pan). 

Sprinkle chicken evenly with salt, black pepper, and cumin. 

In the same pan, add chicken; cook 5 minutes on each side or until done. Remove chicken from pan.

Add tomato, cilantro, onion, juice, and jalapeño to chorizo, stirring to combine. Warm quickly in the pan.  

Place 1 chicken breast half on each of the plates; top with 2 tablespoons chorizo salsa mixture.  Serve warm.



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