PREPARE AHEAD
1 cup rice
1 chicken bouillion cube
1/8 tsp saffron threads
1 4x4 pc dried tomato sauce*
1 package freeze dried chicken
1 cup freeze dried peas
3 cup water
EQUIPMENT
1 pot
1 cup
Directions
PACKING THE FOOD: Put into 3 small bags, then package with the trail
directions: 1. Rice and (unwrapped) bouillion cube; 2. saffron; 3.
dried sauce, chicken and peas. TRAIL DIRECTIONS: 1. In a cookpot, add
2 cups water to rice, cover, bring to a boil and simmer 15 minutes.
Meanwhile, crumble the saffron threads into 1 T. water in a cup and
let them soak. 2. About halfway through the rice cooking time, add 1
1/2 c more water, the saffron water, the dried sauce, chicken and
peas. Cover, bring back to a boil and simmer until rice is cooked,
about 7 more minutes. Add more water if necessary. Time: 20 to 25
minutes. * This is 1/4 of the Basic tomato sauce recipe.
Servings: 4 servings
Arroz Con Pollo (Chicken With Rice) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry; Rice; Vegetable
The History of Recipes
Historians have proved the existance of recipes way back into ancient history, in fact as far back into history as pharonic Egypt, and potentially, even further back. In practice though, these, ancient records were just basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts are some stone 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 making those who drank it feel `wonderful`. Progressing into Roman times 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of his times were skilled in the use of many herbs and spices, including a few that will be familiar to modern cooks for example bay, mint and parsley. Over the succeeding few hundred years, the families of Europe strove to offer the best banquets, and as a consequence, chefs and their recipes became highly prized. Even so, it wasn`t until the nineteenth century the formal cooking and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes common in their social group. When we get to the twentieth century, cookbooks were greatly in demand due to more people being able to read, increased leisure time and disposable income. The TV revolution gave us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Arroz Con Pollo (Chicken With Rice) recipe.
