Servings: 8

Meat: subheading: Meat:
2lbs boneless and skinless chicken thighs 2lbs boneless and skinless chicken thighs
1 tablespoon chili powder 1 tablespoon chili powder
1 tablespoon ground cumin 1 tablespoon ground cumin
1 tablespoon kosher salt 1 tablespoon kosher salt
1 teaspoon garlic powder 1 teaspoon garlic powder
1/2 teaspoon paprika ½ teaspoon paprika
1/2 teaspoon oregano ½ teaspoon oregano
1/4 teaspoon pepper ¼ teaspoon pepper
2 limes 2 limes
Fajitas Vegetables: subheading: Fajitas Vegetables:
1 large sweet onion 1 large sweet onion
1 large red bell pepper 1 large red bell pepper
1 large green bell pepper 1 large green bell pepper
1 large jalapeno thinly sliced 1 large jalapeno thinly sliced
3 cloves garlic, thinly sliced 3 cloves garlic, thinly sliced
3 Tbsp vegetable oil 3 Tbsp vegetable oil
salt and pepper to taste salt and pepper to taste
Beans: subheading: Beans:
6 oz chorizo (chorizo san miguel) 6 oz chorizo (chorizo san miguel)
1 yellow onion 1 yellow onion
3 Roma tomatoes, torched (peel skins off after torching intensely) 3 Roma tomatoes, torched (peel skins off after torching intensely)
5 cloves garlic crushed 5 cloves garlic crushed
2 jalapeno, sliced 2 jalapeno, sliced
2 tsp ground cumin 2 tsp ground cumin
1.25 cups chicken stock 1.25 cups chicken stock
2 cans black beans, drained 2 cans black beans, drained
Mexican Rice: subheading: Mexican Rice:
3 Tbsp vegetable oil 3 Tbsp vegetable oil
4 cloves garlic, minced 4 cloves garlic, minced
1 tsp cumin 1 tsp cumin
1 tsp chipotle powder 1 tsp chipotle powder
8 oz crushed tomatoes 8 oz crushed tomatoes
2 cups long-grain rice (basmati) 2 cups long-grain rice (basmati)
1.25 cups chicken stock 1.25 cups chicken stock
salt to taste salt to taste

Chicken Method: subheading: Chicken Method:
Start by pounding the chicken just to flatten thighs.
For the seasoning, mix all dry ingredients together until combined.
Season with all seasoning. Ideally, cure in a bag overnight.
Grill till done, finish with lime juice.
Vegetable Method: subheading: Vegetable Method:
Start by slicing the vegetables.
Sear vegetables aggressively in a pan, finish with garlic (gently)
Beans Method: subheading: Beans Method:
Seed tomatoes then roughly chop them with a knife
Cook-off chorizo, add vegetable oil if needed
Add onion, jalapeno, and garlic, saute till softened, add in tomatoes saute till softened
Add in cumin and chicken stock. Bring to a boil and reduce by about ¼
Add beans and continue to cook till hot.
Mexican Rice: subheading: Mexican Rice:
Cook garlic
Add rice and toast
Reduce heat to low to avoid spattering. Gently pour in chicken stock, then tomato sauce and stir. Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.
Turn off heat, fluff rice.