Choripollo Hash (new!) Recipe

Marinate and Grill Chicken

Cut the chicken breast into 1/2-inch dice. In a bowl combine 1 tbsp olive oil, lime juice, minced garlic, smoked paprika, ground cumin, 1/2 tsp salt, 1/2 tsp black pepper and dried oregano. Toss diced chicken with the marinade and let rest 10–15 minutes while you prepare other components. Preheat a grill or grill pan over medium-high heat and brush with a little oil. Grill the chicken pieces in a single layer (use a basket or skewers if needed) until cooked through and lightly charred, about 6–8 minutes, turning once. Remove and keep warm; reserve juices.

Cook Chorizo

Heat a medium skillet over medium heat. Crumble the chorizo into the pan and cook, stirring and breaking up, until browned and cooked through, about 6–8 minutes. Spoon cooked chorizo onto a paper towel–lined plate to drain. Reserve about 1 tablespoon of rendered fat in the pan for sautéing peppers/onions.

Warm Queso & Assemble Toppings

If using prepared house white queso, warm in a small saucepan over low heat or microwave until pourable (stir occasionally) — about 2–3 minutes. Keep sour cream chilled until serving. Have pico de gallo and sliced chives ready for topping.

Parboil Potatoes

Place diced potatoes in a pot with 4 cups water and 1/2 tsp salt. Bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain thoroughly and spread on a tray to steam-dry for a couple minutes — removing surface moisture helps get crisp edges.

Sauté Peppers & Onions

While potatoes parboil, heat the reserved 1 tbsp chorizo fat plus 1 tbsp olive oil (or use vegetable oil) in a large skillet over medium-high heat. Add diced onions, bell peppers and diced jalapeño. Season with a pinch of salt and cook, stirring occasionally, until softened and slightly charred, about 6–8 minutes. Remove vegetables to a bowl.

Crisp the Potatoes (Breakfast Potatoes)

In the same large skillet, add 1 tbsp butter and 1 tbsp vegetable oil over medium-high heat. Add the parboiled potatoes in a single layer (work in batches if needed). Sprinkle onion powder, garlic powder, paprika, chili powder and remaining 1/2 tsp salt and 1/2 tsp pepper over potatoes. Let cook without disturbing for 3–4 minutes to develop a crust, then flip and continue cooking until golden and crisp on all sides, about 8–10 minutes total. Return sautéed peppers/onions to the pan with potatoes and toss to combine. Taste and adjust seasoning.

Divide the seasoned breakfast potatoes among 4 serving portions (or 2–3 large). Top each portion with a portion of grilled chicken and cooked chorizo.

Generously drizzle warm house white queso over the protein and potatoes. Add dollops of sour cream (about 2 tbsp per serving) and spoon pico de gallo on top.

Garnish with sliced chives and an extra crack of black pepper. Serve immediately while hot.