Chicken Chorizo
Spice up your meals with chicken chorizo—mild in heat, big on savory flavor, and surprisingly simple to whip up.
Swapping traditional pork for chicken offers a lighter twist that’s just as delicious and satisfying.
Why Chicken Chorizo?
The idea sparked while brainstorming a protein-packed breakfast. I adore pork chorizo, but I can’t have it every morning or too often, so chicken stepped in as the perfect stand-in—delivering tons of flavor without missing a beat.
Flavor Spotlight
Beyond the protein switch, this chicken chorizo recipe shines with chilies, spices, and herbs lightly kissed by the gentle heat of a comal or cast iron, unlocking smoky, toasted tones that elevate the flavor and come through with every bite.
What is Chorizo?
In Mexican cuisine, chorizo is a fresh, uncured sausage loaded with bold spices and local chilies like ancho and guajillo, requiring cooking to unlock its delicious, crumbly goodness.
Chorizo arrived in Mexico with Spanish colonizers in the 16th century, evolving from a cured, paprika-spiced pork sausage into a fresh, spicier version with local chilies like ancho and guajillo. This twist made it a Mexican staple, distinct from its Spanish roots.
Ingredients
- Ground chicken: Some fat keeps moisture with juicy end result and tons of flavor. Leaner types of chicken can be used as well.
- Mexican chilies: Guajillo pairs perfectly with smoky, fruity ancho—slightly sweet yet mild in heat and flavor with a gorgeous red color—while chiles de arbol add a sharp, fiery kick.
- Spices: Roasted garlic adds sweet nutty flavors, peppercorns a peppery bite, cloves warm spice, cumin earthy depth, Mexican canela a hint of spice, smoked paprika bold smokiness, and onion savory richness.
- Herbs: Mexican oregano brings citrusy brightness, marjoram a floral note, and thyme a grounding woodsy touch.
- Apple Cider Vinegar: Tangy brightness and binding.
How to Make Chicken Chorizo
Chiles, Spices and Herbs
Roast garlic cloves in a cast-iron pan or comal over medium-low heat, flipping as needed until done, then remove.
Toast the guajillos, ancho, and chiles de árbol in batches, turning constantly until fragrant and hot (avoid burning), then remove.
Rinse toasted chiles, then soak in hot water for 5-10 minutes until softened.
Toast cumin seeds, peppercorns, and cloves until fragrant and cumin darkens slightly (20-30 seconds), then remove.
Toast oregano, marjoram, thyme, and canela for 10 seconds, stirring constantly, then remove.
Chile Sauce
Blend the softened chiles, 1 cup soaking water, toasted garlic, spices, herbs, paprika, ground onion, apple cider vinegar, and salt until smooth. Let the sauce cool completely.
Make the Chorizo
In a large bowl, mix the cooled chile sauce with the chicken until evenly coated.
Place a colander inside another large clean bowl, add the chorizo mixture, cover with plastic wrap, and refrigerate for 8 hours or overnight to marinate (the bowl catches drippings).
After marinating, cook the chorizo in a skillet with a little oil, stirring to break it apart until fully cooked.
Storage Options
Cut a large piece of plastic wrap, place the desired amount of chorizo near one end, fold the edge over, and roll into a snug sausage shape; twist ends to seal. Alternatively, use zip-lock bags or airtight containers suited for refrigeration or freezing.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Chicken Chorizo.
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Perfect Pairings
Chicken chorizo is perfect for chiles rellenos, tacos, or as a breakfast entree, paired with refried beans, queso fresco, crema mexicana, and a good salsa macha, to spice up the pallet for those spicy lovers, since this chorizo is mild in heat.
Tips & Variations
- Toast Chiles Carefully: Toast in batches over medium-low heat, stirring constantly to prevent burning—burnt chilies turn the sauce bitter. Pull them off once fragrant and hot to the touch, minding your fingers.
- Adjust the Heat: Dial down the spice by removing chili seeds or skipping the chiles de arbol; crank it up by adding more chiles de arbol and keeping the seeds for a fiery punch.
- Blend Until Smooth: Let the blender fully process the ingredients, as this sauce skips straining.
- Marinating: Rest the chicken in the sauce as described in the recipe overnight in the fridge to unlock deeper, bolder flavors.
- Switch the Protein: Swap chicken for ground pork, beef, or turkey to remix the flavor and texture.
- Vinegar Twist: Use white distilled vinegar instead of apple cider.
- Go Traditional: Skip plastic wrap and stuff the mix into pork casings for authentic sausage vibes.
Storing Your Chicken Chorizo
Refrigerating: Store the chorizo in an airtight container or wrap it tightly in plastic wrap or zip-lock bags. It’ll keep in the fridge for up to 2 days.
Freezing: For longer storage, portion the seasoned chicken into freezer-safe bags or containers. It can stay frozen for up to 3 months—just label it with the date so you know when it’s time to use it. Thaw it in the fridge first before cooking.
Chicken Chorizo
Ingredients
- 2 lbs ground chicken, about 90% lean 10% fat
Chili Sauce
- 6 guajillo chiles, deseeded, stemmed
- 1 ancho chile, deseeded, stemmed
- 2 chiles de árbol, stemmed
Spices and Herbs
- 6 garlic cloves, unpeeled
- 1/2 tsp whole cumin
- 1 tsp peppercorns
- 4 cloves
- 2 tsp dry Mexican oregano
- 1 tsp dry marjoram
- 1 tsp dry thyme
- 1/4 tsp ground Mexican canela
Additional Ingredients
- 2 tbsp smoked paprika
- 1 tbsp ground onion
- 1/3 cup apple cider vinegar
- Salt to taste (2 tsp kosher salt)
- 1 cup chili soaking liquid
- Oil for cooking chorizo
Instructions
Chiles, Spices and Herbs
- Toast the guajillos, ancho, and chiles de árbol in batches, turning constantly until fragrant and hot (avoid burning), then remove.
- Rinse toasted chiles, then soak in hot water for 5-10 minutes until softened.
- Toast cumin seeds, peppercorns, and cloves until fragrant and cumin darkens slightly (20-30 seconds), then remove.
- Toast oregano, marjoram, thyme, and canela for 10 seconds, stirring constantly, then remove.
Chile Sauce
Make the Chorizo
- In a large bowl, mix the cooled chile sauce with the chicken until evenly coated.
- Place a colander inside another large clean bowl, add the chorizo mixture, cover with plastic wrap, and refrigerate for 8 hours or overnight to marinate (the bowl catches drippings).
Storage Options
- Cut a large piece of plastic wrap, place the desired amount of chorizo near one end, fold the edge over, and roll into a snug sausage shape; twist ends to seal. Alternatively, use zip-lock bags or airtight containers suited for refrigeration or freezing.
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