Chori Pollo, Mexican Comfort Food

If you love Mexican cuisine, but have a hard time finding Keto or Paleo friendly options, you are in luck!

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This is a recipe you are going to want to start in the morning in your crockpot, go to work or do your tasks for the day, then come home and finish before dinner time. It’s not hard or complicated, you just need to slow-cook the chicken in order to be able to shred it. If you already have some leftover chicken, you can shred it up and simmer it stovetop with the butter and spices to impart the flavor.

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INGREDIENTS:

For The Chicken:
1.5 lbs boneless, skinless chicken breasts
8 tbsp melted grassfed salted butter (I use Kerrygold brand)
1 tbsp mild chili powder (you can use hot chili powder if you want it a bit spicier)
1.5 tsp Adobo powder
1 tsp garlic powder
1 tsp onion powder
0.5 tsp ground cumin
0.5 tsp ground coriander
0.5 tsp chipotle powder
0.25 tsp crushed red pepper flakes
0.25 tsp freshly ground pepper
Pinch of sea salt

For The Chori Pollo Dish:
1 cup sliced onions
2 tbsp grassfed butter
Shredded chicken
10-12 oz raw Mexican Chorizo
1 cup shredded Mexican style cheese (jack, cheddar, or crumbled queso blanco/ queso fresco work well too)

METHOD:

For The Chicken:
1. Pour melted butter into your crockpot slow-cooker. Turn it on low.
2. Add chili powder, Adobo, garlic powder, onion powder, cumin, coriander, chipotle, crushed red pepper flakes, freshly ground pepper, and sea salt. I used a mini-whisk to mix the ingredients evenly into the butter, but you can easily use a spoon.
3. Rinse your chicken breasts and put them into the slow cooker. Place the lid on top and set your timer for three hours.

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Isn’t my mini-whisk cute?!

4. If you are home and are able, flip the chicken about halfway through cooking (1.5-2 hours into the process). Don’t worry if you can’t flip the chicken, the recipe will still turn out wonderfully!

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5. Check the internal temperature after 3 hours, and if it has reached at least 165°F, turn the slow cooker off. Gently remove the chicken (mine was so tender it was already falling apart), place in a bowl, and shred with two large forks.

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It started falling apart before I could shred it!

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6. Once the chicken is shredded, place back into the crockpot and stir it into the butter and spices.

7. Take a bite. Trust me. You will love me forever and become my best friend! Actually, no. Don’t take a bite. The chicken is so good that you might stop here and not finish the rest of the recipe!

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For The Chori Pollo Dish:
1. When chicken is back in the crock pot absorbing the delicious spices and butter, you can begin to prepare the rest of the dish. Take 2 tbsp grassfed butter and melt it in a sauté pan. Take your sliced onion, add it to the butter and gently caramelize them on a low flame (about 7-10 mins). Remove them from the pan and set aside.

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2. Take the casing off of the chorizo and crumble into to the pan. Use the same pan in which you caramelized the onions. Cook chorizo until it is cooked through, which takes about 5 minutes or so. Remove chorizo from pan and set aside.

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3. Using oven mitts, take the chicken and dump it into a 9″x9″ glass Pyrex baking dish. Use your spatula and spread it out evenly.

4. Sprinkle the chorizo over top of the chicken in a nice, even layer. Next layer the onions, and finish off with the cheese.

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5. Bake in the oven at 375°F for 10 mins or until cheese is nicely melted. Remove from oven and allow to rest for 5 minutes. Top with chopped green onions. Serve with sour cream and guacamole, if you like. And if you have non-keto friends coming over, give them a few tortillas.

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Chori Pollo, Mexican Comfort Food

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