Javier spent most of yesterday making chicken broth. We had been going through carton after carton of broth for some of the soups we make that call for chicken broth in the recipes, so decided to make our own and freeze it until needed. He decided to keep a couple of chicken breasts out of the broth and use them for dinner, which turned out to be CHICKEN FAJITAS. To be honest, I prefer BEEF FAJITAS, but since we've cut back on the amount of beef we eat (and just had it last Saturday with the CHILE COLORADO, even though they were only small chunks) the CHICKEN FAJITAS were a good second choice.
Actually, they were better than just "a good second choice." They were excellent last night. Javier has his own marinade that he's been using for years, a recipe that he learned while working in the restaurant business. Despite colder temperatures here in Central Oregon, he grilled the marinated chicken breasts outside on the grill, and then transferred the sliced meat to a sizzling hot skillet (almost like a wok) full of sliced bell peppers and onions, which had just started to become translucent. From there they went straight to the table, and as you can see from the picture, they were HOT.
Restaurants serve fajitas with a number of side dishes - beans, rice, guacamole, sour cream, salsa, tortillas - but we just eat them with hot corn tortillas, salsa, and guacamole. During our dinner we discussed how authentic fajitas really were, and I'm not sure that they are at all. One of these days when I have a little spare time, I'll try to dig into the history of fajitas and see what I can find...
No comments:
Post a Comment