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
We are able to read the history of meal recipes way back into the far past, at least as far back as the Egypt of the Pharoahs, and possibly even further than that. However, sadly, these ancient recipes were just basic pictorial recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts is a collection of stone 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 anyone who drank it feel wonderful. Later on, in Roman times 25BC a man called Apicius assembled a number of scripts detailing recipes enjoyed by the Romans. In his works, Apicius describes how the meals were divided into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the ancient Romans made use of many herbs, including a few that will be familiar to modern chefs like thyme, mint and dill. During the succeeding few centuries, the powerful families of Wesstern Europe competed to serve up the most extravagent meals, and as a result the best chefs and their recipe collections were greatly in demand. Nevertheless, it was during the 1800s that haute cuisine and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, recipe publications were highly popular mostly as a result of increased literacy, people having increased leisure time and having more money. |
We hope you enjoy this Arroz Con Pollo (Chicken With Rice) recipe.
