Alright, let’s talk about them “fajitas de pollo,” whatever that fancy name means. It’s just chicken, you know, but fixed up real nice. I ain’t no chef, but I can cook up some tasty grub, and this here chicken is somethin’ special.
First thing’s first, you gotta get yourself some chicken. Don’t matter much if it’s the breast or them leg parts, just get some chicken. Now, wash it good, like your grandma taught ya. Can’t be too careful these days with all them germs floatin’ around.
Next up is the secret weapon, the “seasonin’,” like them fancy folks call it. You can buy them little packets at the store, but let me tell ya, makin’ your own is way better. It’s like plantin’ your own tomatoes ‘stead of buyin’ them hard, tasteless things at the market. You need chili powder, that’s the red stuff, cumin, the brown one, paprika, another red one but not too spicy, salt, pepper, and a pinch of that cayenne pepper if you like it hot. Just dump it all in a bowl and mix it up good. Don’t be shy, use your fingers! That’s how you get the real flavor in there.
- Chili Powder
- Cumin
- Paprika
- Salt
- Black Pepper
- Cayenne Pepper (optional)
Now, take that chicken and slice it up into strips. Not too thick, not too thin, just right. Like you’re cuttin’ up cloth for a quilt, you know? Then you gotta get that seasonin’ all over the chicken. Rub it in good, make sure every little piece is covered. Don’t be stingy with it, flavor’s what makes it good, ya hear?
Here’s a trick my old neighbor lady taught me: let that chicken sit for a bit with the seasonin’ on it. Let it soak in, like rain soakin’ into dry ground. Half an hour, maybe more if you got the time. Makes the chicken real tasty, I tell ya.
Now comes the cookin’ part. You need a big pan, one of them flat ones. Put a little oil in it, not too much, just enough to keep the chicken from stickin’. Get it nice and hot, but not smokin’ hot, you know? Then toss in the chicken and let it cook. Stir it around every now and then so it cooks even. You want it cooked through, but not dry and tough. Juicy is what you’re lookin’ for.
While the chicken’s cookin’, you can get the other stuff ready. Onions, sliced up thin, and peppers, all them pretty colors, green, red, yellow, whatever you got. Toss them in the pan with the chicken when it’s almost done. Cook ‘em ‘til they’re soft but still got a little crunch to ‘em. That’s how I like it, anyway.
And that’s pretty much it. Good chicken fajitas, simple as that. You can eat ‘em with tortillas, them little flat bread things, or just on a plate with some rice. It’s all good, just depends on what you like.
Now, some folks like to add all sorts of fancy stuff, like sour cream or guacamole, that green stuff made from avocados. Me, I just like it plain and simple. Good chicken, good seasonin’, good peppers and onions. That’s all you need, really.
So there you have it, my way of makin’ “fajitas de pollo.” It ain’t fancy, but it’s good eatin’, and that’s what matters. Try it out, you might just like it. And if you don’t, well, more for me!
And remember, don’t be afraid to experiment a little. Cooking ain’t about following rules, it’s about makin’ food that tastes good. So go on, get in the kitchen and cook up somethin’ tasty!
Tags: Chicken Fajitas, Fajita Seasoning, Easy Chicken Recipe, Mexican Food, Home Cooking, Dinner Ideas
