Meat Church – Fajita: This rub is a tad bit on the salty side so be sure and not use too much, I think about 2 tablespoons should work, but it really depends on how much chicken you’re making.
Bolners – Carne Guisada: It might sound odd, but this seasoning adds a great subtle flavor and helps the chicken turn a nice tan brown color. It’s also what turns the water into gravy.
Cast Iron Pan: The pan needs to be medium-high to get the browning you need. The chicken is cut very thin so it cooks quickly. Don’t move the chicken in the pan, spread it out, and let it sit until it’s ready to flip. Then it should flip like a pancake.
Chicken: Make sure and have your sharpest knife handy to make slicing the chicken easier, it needs to be almost shaved meat thickness.