Chicken Fajitas

Sunday May 11

This afternoon CET, our public TV station, went beyond its "all hits of the 50s and 60s" policy and broadcast the Metropolitan Opera production of Tan Dun's The First Emperor. We had listened to it on the radio and didn't like it much, but the splendor of the production, the beautifully mannered acting, and the overtones of Peking Opera made it a richer musical experience. Barbara stayed home to watch it, and also to make Holt some chicken broth for Wednesday (see above).

We've been falling down on saving chicken bones for broth, so we deliberately deboned a couple of split chicken breasts, put all the bones in the broth, froze one set of deboned breasts, and made the other into chicken fajitas.

The fajita recipe was totally off the cuff. We sliced the chicken breasts into strips, marinating them in oil and lemon juice (should be lime, but we're out of limes). We also sliced up a bunch of onions and red peppers. Then we fried them in oil, on high heat, in this order: onion, peppers, chicken. If you want a real recipe, this is the closest:

We had them with sour cream and yesterday's tomatillo salsa and guacamole, and they were yummy.