By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 8
374 cal · 30 min
Chicken Alambre
Recipe GLPR6434f33f62e989
A vibrant Mexican skillet dish combining strips of chicken thighs with chorizo, bacon, and colorful bell peppers and onions, all brought together with melted Oaxaca cheese. This one-pan meal is quick, satisfying, and full of authentic flavors.
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Ingredients
1 tablespoon vegetable oil
6 ounces slab bacon, cut into 1/3-inch pieces
12 ounces fresh chorizo, casings removed and crumbled
12 ounces skinless, boneless chicken thighs, cut into strips
2 red bell peppers, cut into strips
1 large red onion, thinly sliced
8 ounces Oaxaca cheese or mozzarella cheese, torn
Directions
Heat the vegetable oil in a large skillet over medium-high heat. Add the diced bacon and cook, stirring occasionally, until the bacon is crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel.
In the same skillet with the bacon fat, add the crumbled chorizo and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 4-5 minutes. Transfer the cooked chorizo to a plate with the bacon.
Add the chicken strips to the remaining fat in the skillet. Cook over medium-high heat, stirring occasionally, until the chicken is golden brown and cooked through (internal temperature of 165°F), about 5-7 minutes. Season with salt and pepper to taste.
Add the sliced red onion and bell pepper strips to the skillet. Stir well and cook, stirring occasionally, until the vegetables begin to soften and lightly caramelize, about 4-5 minutes.
Return the cooked bacon and chorizo to the skillet with the chicken and vegetables. Stir to combine all ingredients evenly throughout.
Scatter the torn Oaxaca or mozzarella cheese over the top of the mixture. Reduce heat to low, cover the skillet, and let cook for 1-2 minutes until the cheese is melted and creamy. Serve immediately while hot.
Comments
Chicken Alambre is a legitimate weeknight skewer for a crowd, but Oaxaca cheese forces a special trip—Harris Teeter and Food Lion stock it inconsistently, and Walmart rarely carries it at all; your best bet is a Latin market or the specialty counter at Publix. The 30-minute claim ignores marinating (even 15 minutes helps) and actual skewering time; budget 45 minutes if you're not prepping ahead. At roughly $2.50 to $3.00 per serving, the cost is reasonable for eight people, though chorizo and bacon add up fast and Oaxaca cheese isn't cheap; the dish reheats decently but loses its char, so it's really a same-night meal. It's a hands-on crowd-pleaser with real flavor, but the ingredient hunt and modest prep honesty are the catch.
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