Recipe - Chicken Fajitas

Ingredients:

1 Package of Boneless skinless Chicken Thighs (5-6 lbs), chopped into squares

1-2 White/Yellow Onions, chopped into thin strips

2 Bell Peppers, chopped into thin strips

5-6 cloves of Garlic, roughly chopped (add more if you like garlic)

Canola Oil

Ground Cumin

Oregano

Salt

Instructions:

1. Add just enough canola oil to coat the bottom of the pan, and heat up oil on medium heat until water splashed onto it sizzles and oil shimmers when the pan is tipped. Add onions and peppers, and add a bit of salt. When the onions start to get transparent, add cumin and oregano. Do this to taste, you can wait a bit until the veggies cook more so the spices settle in. I usually add enough cumin to coat the top of the veggies, and sprinkle oregano until the surface is dotted with it. Add garlic. You'll probably need to add more salt as well. It's not an exact science! If all else fails, add little by little until you like the taste.

2. When the veggies start to brown, or you feel they are sufficiently cooked through, remove them and place them to the side. Coat the bottom of the pan with oil again.

3. Coat chicken generously with salt. Add cumin and oregano similarly to the veggies. You can also tweak amounts while the chicken is cooking if there's not enough flavor.

4. Halve the amount of chicken, and cook the halves one by one. When the oil is hot again (shouldn't take long right after the veggies), add the chicken. Stir often to try to avoid it sticking to the pan. Cook until it's brown, or if that takes too long, until it's cooked through completely (center isn't pink). Do the same thing for both halves. Add spices and salt to taste!

5. The final step is to cook the chicken and veggies at the same time for a little while to mix the flavors. Just keep the chicken amount halved and add half of the veggies for each. Cook for 5-10 minutes for each half. Enjoy!