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
It is quite feasible to trace the history of transcribed cooking instructions far back into history, at least as far into history as early Egypt, and possibly even further than that. However, mostly, these ancient recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are some ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `blissful`. During Roman times 25BC a man called Apicius compiled a number of scripts which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something we still use today. Aspicius also tells us how the chefs of Roman times made use of many herbs, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. Closer to modern times, there are two interesting recipe books which appeared in the 14th Century - a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the spicy food that is familiar to us all today, but instead accounts of the types of meals on the menues of the nobility of the period. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab countries, including coriander, parsley, and basil. The introduction of these new foods and spices created an outbreak in manuscripts on cookery, many of which are kept safe in private cookery archives. During the succeeding few centuries, the wealthy families of Wesstern Europe tried to offer the most extravagent meals, and as a consequence, the best cooks and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, recipe publications are starting to become popular mostly as a result of more people being able to read, more leisure time and being a little richer. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Arroz Con Pollo (Chicken & Rice) recipe.
