Pollo Loco Moco Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   In a bowl, mix ancho chili powder, salt, and black pepper. Rub the mixture onto the chicken thighs. Heat olive oil in a skillet over medium heat and fry the chicken until golden brown and cooked through, about 7-8 minutes per side. Remove from heat and set aside.

2. 2

   Cook the Rice and Beans

   In a pot, combine the long-grain rice and chicken broth. Bring to a boil, then reduce heat to low, cover, and cook for 15-20 minutes until rice is tender. Stir in the black beans and keep warm.

3. 3

   Make Jalapeño Gravy

   In the same skillet used for the chicken, add chopped jalapeño and sauté for 2-3 minutes. Add 1 cup of chicken broth and simmer for 5 minutes. Whisk in 2 tablespoons of flour to thicken, stirring constantly. Cook until desired consistency is reached.

4. 4

   Prepare the Chimichurri

   In a blender, combine fresh cilantro, garlic cloves, lime juice, and a pinch of salt. Blend until smooth, adding olive oil to reach desired consistency.

5. 5

   Poach the Eggs

   Bring a pot of water to a simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for 3-4 minutes until whites are set, but yolks remain runny. Remove with a slotted spoon.

6. 6

   Assemble the Dish

   On a plate, serve a portion of chimichurri rice and beans. Top with the fried chicken, jalapeño gravy, sliced avocado, and poached egg. Drizzle additional chimichurri over the top if desired.