Chipotle Skillet Recipe

Par-cook and crisp potatoes

Place diced potatoes in a pot, cover with cold water, add 1/2 tsp salt, bring to a simmer and cook 5 minutes until just tender but not falling apart. Drain well and pat dry with a towel. Heat 1 tablespoon oil in a large nonstick or cast-iron skillet over medium-high heat. Add potatoes in a single layer, season with smoked paprika, garlic powder, 1/2 tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, 10–12 minutes until golden and crisp on edges. Reduce heat to low and keep warm while you make the skillet.

Prepare chicken

Cut chicken breast into 1/2-inch bite-sized pieces and season lightly with 1/4 tsp salt, 1/4 tsp pepper, and 1/4 tsp smoked paprika.

Cook chorizo and aromatics

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the fresh chorizo (removed from casing) and cook, breaking up with a spatula, 3–4 minutes until it releases fat and begins to brown. Add the diced onion and red bell pepper and cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Cook chicken

Push the chorizo mixture to one side of the pan, add the remaining 1 tablespoon olive oil, then add the seasoned chicken pieces. Spread in a single layer and sear 3–4 minutes without moving, then stir and cook another 3–4 minutes until chicken reaches 165°F/74°C and is browned.

Finish skillet

Stir chicken and chorizo together, add diced tomatoes, ground cumin, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Cook 2–3 minutes to warm the tomatoes and meld flavors. Remove from heat and stir in chopped cilantro and diced avocado gently. Sprinkle shredded pepper jack cheese evenly over the top, cover the skillet for 1–2 minutes to melt the cheese.

Make a warm-water bath

Bring a small pot of water to a gentle simmer. Use a heatproof bowl that will sit on top of the pot without touching the water.

Whisk egg yolks

In the heatproof bowl, whisk together 2 egg yolks and the lime juice until slightly frothy. Place bowl over the simmering water (double boiler) and whisk constantly for 1–2 minutes until yolks thicken slightly but do not scramble.

Emulsify with butter

Remove bowl from heat. Very slowly drizzle the hot melted butter into the egg yolks while whisking continuously to create a smooth emulsion (hollandaise). If sauce becomes too thick, whisk in up to 1 teaspoon water to loosen. Stir in minced chipotle pepper, 1/2 teaspoon adobo sauce, and 1/4 teaspoon salt. Taste and adjust heat or lime to preference. Keep warm in the bowl (off heat) and whisk occasionally until ready to serve.

Cook eggs any style

For fried eggs: heat 1 tablespoon butter in a small nonstick skillet over medium; crack eggs and cook 2–3 minutes for sunny-side up (or flip for over-easy/medium to desired doneness). For poached: bring a shallow pot of water with 1 tablespoon vinegar to a gentle simmer and poach 3–4 minutes for runny yolks. Season eggs with a pinch of salt and pepper.

Assemble plate

On each serving plate place a portion of the crisped diced potatoes to the side. Spoon the chicken-chorizo skillet (with melted pepper jack, avocado, tomatoes, cilantro) onto the plate. Place eggs on top or to the side as requested. Spoon 2–3 tablespoons of warm chipotle-hollandaise over the eggs and chicken mixture. Garnish with additional cilantro leaves and a lime wedge. Serve immediately with customer's choice of side (pancakes, French toast, crepes, or potato pancakes) as ordered.