POLLO ASADO FILIBERTO'S STYLE:
1 lb. raw chicken, cut into 1-inch chunks
a couple tablespoons of oil
spices and seasonings: salt, pepper, red chile, red pepper flakes, chile con limon (I'm pretty sure I added that since I put it in everything), cumin, granulated garlic, oregano
Heat up the pan or a flat top grill. Season the chicken chunks with salt and pepper. Put the oil in the pan and add the chicken to start pan frying it. As the chicken starts cooking, add the other seasonings, including more salt and pepper if needed. Don't overdo the seasonings except for the red chile, you can be generous with that one. Continue to pan fry the chicken so it gets nice and brown, stirring occasionally. Let the chicken cook for about 10-15 minutes until it's really done.
Now you can make tacos, burritos, or even a salad with chicken on top! As pictured above, pico de gallo will be delicious with the grilled chicken in a taco or burrito. Just warm up the tortilla on a comal, large frying pan, or flat top grill so they get warm and soft.
PICO DE GALLO:
This is the salsa cruda (raw salsa), not the fruit with chile and lemon, which is also delicious, but maybe not so delicious wrapped in a tortilla with grilled chicken.... You can also serve pico de gallo with chips and guacamole.
2-3 tomatoes, chopped
1 medium onion, chopped
1-2 raw jalapenos, depending on desired heat level, chopped small
1/2 bunch cilantro, chopped
juice of 1 lemon or 3-4 key limes
1 teaspoon of salt
Chop the veggies and add the lemon juice and salt. Mix everything up together. Enjoy!
