3/9/2024

So it's basically chicken fajitas but using chicken thighs instead of breast meat and also cooking it in the pirogue cause why the hell not?! It's gawt dang canoe cookware!

Season up the chicken like you would for fajitas and slice up poblano peppers and onions really thin. Toss all of that in the pirogue (any cookware will do of course, it just isn't as cool) and cook it on the stovetop for a while until the chicken looks cooked through.

Then throw the whole dish into the oven and let it cook for another 15 minutes.

Once we pulled that out of the oven, throw a few bits of butter on top of it so it melts down on everything.

She cooked some corn tortillas in the oven to make tostadas and I just heated up flour tortillas. Plate it together how you want, it was freaking delcious.