1 lb skinless, boneless chicken breasts,, cut into 1 strips
1 medium onion, quartered
2 green peppers, chopped
1 jalapeno pepper, seeded and chopped
3 cloves garlic, minced
2 tbsp chopped fresh coriander
2 cup chicken stock
1 cup crushed and drained canned italian, plum tomatoes
1 tsp ground cumin
1 tsp chili powder
3/4 cup long-grain brown rice
1 dash cayenne pepper
1 cup green peas (fresh or frozen)
1 tbsp sliced pimentos
1 tbsp rinsed and drained capers
Directions
Source: MAINPOUL.ZIP
Saute chicken strips in nonstick skillet until white, about 5
minutes. Set aside and keep warm. In large skillet, bring all other
ingredients, except peas, pimentos and capers, to a boil. Cover and
simmer about 30 minutes, until rice has adsorbed liquid. Add peas,
remove from heat and let steam. Arrange chicken and sauce over rice,
garnish with pimentos and capers. Makes 6 servings.
Servings: 6 servings
Arroz Con Pollo (Chicken & Rice) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry; Rice; Vegetable
The History of Recipes
We are able to read the history of written recipes back into history, in fact as far back into recorded history as early Egypt, and maybe even further. In practice though, mostly, these early records were just basic hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to experts is a collection of tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, a style of dining still practiced today. He also recounts how the ancient chefs used a wide range of spices, including a few that will be familiar to modern chefs like bay, rue and asafoetida. During the next few centuries, the wealthy families of the West strove to serve the most extravagent meals, and consequentially chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 1800s that formal cookery and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the advent of the 20th century, cooking books were starting to become popular mostly as a result of better eduction, increased leisure time and disposable income. The revolution that is television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Arroz Con Pollo (Chicken & Rice) recipe.
