Pollo Party* Recipe

Marinate chicken

Pat chicken thighs dry. In a bowl combine 2 tbs olive oil, lime juice, minced garlic, smoked paprika, ground cumin, 1 tsp salt and 1/2 tsp black pepper. Add chicken, toss to coat, and let marinate at room temperature for 20 minutes or refrigerate up to 2 hours.

Grill or pan-sear

Preheat grill or a heavy skillet to medium-high. If using a skillet, add 1 tsp olive oil to pan and heat until shimmering. Grill or sear chicken 4-6 minutes per side until internal temperature reaches 165°F (74°C) and exterior has char marks. Let rest 5 minutes, then slice into 1/2" strips.

In a bowl combine ground pork with chili powder, smoked paprika, ground coriander, oregano, garlic powder, ground cinnamon, apple cider vinegar, 3/4 tsp salt, 1/4 tsp black pepper and 1 tsp olive oil. Mix thoroughly. Heat a skillet over medium-high heat and add the chorizo mixture, breaking it up with a spatula. Cook 6–8 minutes until well browned and cooked through. Reduce heat if spices start to darken too quickly. Remove from pan and set aside, leaving some rendered fat for the vegetables if desired.

In the same skillet over medium-high heat add 1 tbs olive oil (or use chorizo fat). Add sliced onion and green pepper. Sauté 4–6 minutes until softened and slightly charred. Add tomato wedges/dice, 1/2 tsp salt and 1/4 tsp black pepper; cook 1–2 more minutes just to warm the tomato without turning mushy. Remove from heat and set aside.

Two cooking options: - Oven-baked: Preheat oven to 425°F (220°C). Toss cut potatoes with 2 tbs oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 3/4 tsp salt and 1/4 tsp black pepper. Spread in a single layer on a rimmed baking sheet and bake 25–30 minutes, flipping once, until golden and crisp. - Pan-fried: Heat 2–3 tbs vegetable oil in a heavy skillet over medium-high heat. Add potatoes in a single layer and cook without moving 4–6 minutes to brown, then stir and continue cooking 10–12 minutes until tender and crispy. Season with garlic powder, smoked paprika, salt and pepper while cooking.

Decide egg style (sunny-side up, over-easy, scrambled). For sunny-side/over-easy: Heat a nonstick skillet over medium-low and add 1 tsp butter. Crack 2 eggs into the pan. For sunny-side, cook gently 2–3 minutes until whites set; for over-easy flip carefully and cook an additional 20–30 seconds for runny yolks. For scrambled: whisk eggs with a pinch of salt, cook over medium-low with 1 tsp butter, stirring until soft curds form. Keep eggs warm.

While eggs are warm, sprinkle shredded queso over the eggs and let residual heat melt it, or briefly cover the pan for 30–45 seconds to help melting.

Toast 2 slices of bread to desired doneness and spread 1 tbs butter on them.

To assemble: On a large plate arrange a bed of hoe fries. Top with sliced grilled chicken, spoonfuls of homemade chorizo, and the sautéed peppers, onions and tomatoes. Place the two eggs on top of the meat/veggie mixture. Sprinkle shredded queso over everything so it melts from the heat. Garnish with chopped cilantro and serve with buttered toast and lime wedges or hot sauce on the side.

Serve immediately while fries are crisp and eggs are warm.