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Tonight's dinner:

* ~One pound of chicken thighs, excess fat cut off, meat cut into chunks about the same mass as my distal thumbjoint. (see what I mean? What a unit of measure. But when you're chopping, it's good to have something nearby to compare to. Is this too big? ~looks at thumb, looks at chicken~ yeah a little; halve this bit of meat...)

* One packet Taco Bell taco seasoning. It's not just the spices; I could find authentic spice proportions somewhere and use those...but then I'd miss out on whatever thickening agent rides along with the spices and MSG in the packet and turns the spices into sauce while they cook. If you know how to use cornstarch responsibly, you can probably work from scratch. I will continue to use the little packets till they stop producing them or my system rejects the MSG dosage with violence. Makes measuring easy.

* An arbitrary amount of frozen bell peppers & onions from the bag I snagged at Mal-Wart for about two bucks. In this case, the amount was "what's left in the bag"; in future, it'll be maybe...mmmnnnn, say a 1:3 ratio, veg:chicken? Depends how far I need the chicken to go, you know? Anyway, throw 'em in frozen--the liquid that thaws out of them will eventually contribute to the sauce.

Those things all go into a bowl (or a gallon-sized ziploc bag if you're like that) and get massaged together then left to sit for a half hour or so, till the veg thaws.

Then! It's time for...
* At least one short stick of chorizo. I used one, tonight, and it was lovely but spread a little thin. Next time, TWO short sticks. Because I hearts me some chorizo.

Squeeze the chorizo out of its plastic skin into your waiting skillet and scramble it over medium high heat. You know it's done cooking when it looks a little gravelly and it starts hissing and trying to jump out of the pan. It will jump at you. I hope you're wearing a high-necked shirt. Be brave: the chorizo can smell fear.
At that point, remove the chorizo to a small bowl. The feisty thing.

Don't clean the pan. Just throw a little olive oil at it so the chicken mix doesn't stick.

Then add the chicken mix and cook over high or medium high heat.
Tonight, I put the whole thing into the pan; we have a big pan and it was a short pound. Next time, I might cook it in two shifts. We'll see. Anyway, you want kindof a stirfry situation happening in the skillet, thus the great temperature. Cook the chicken kindof fast before its juice can flee or the peppers can get soggy. Tonight, the short pound of chicken took about 10 minutes of flipping and pushing round the pan to cook. It was crowded; things more steamed than fried in there. Macht nichts: it still cooked through.
JUUUUSSSSST BEFORE you declare the chicken-bits cooked, put the chorizo back into the pan and give it a good few turns to integrate the sausage with the everything else.

To serve? Heh. What do you like? Mark & Dae had their share wrapped in tortillas; Mark put cheese in atop his. They seemed quite pleased. I put mine over a bowl of lettuce and topped it with cheese. Next time, maybe I'll put salsa in too; it needed some tartness to perk up all the savour/sweet and spice. Rice might make a nice option. Try things.

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