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
Recipes as a concept can be traced far back into the distant past, in fact as far into history as ancient Egypt, and possibly even further than that. Interesting though that is, generally, these old cook books were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians is a collection of stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated and blissful. Moving on, there were two recipe books dating from the fourteenth century : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that appears on menues today, but instead accounts of the types of meals on the menus of the rich people of the period. During the following few centuries, the rich and powerful families of the West competed to serve up the most exotic banquets, and consequentially the best chefs and their collection of recipes could command a high salary. However, it wasn`t until the 1800s that fine cookery and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, verifying, and writing down recipes to allow everyone to enjoy them. By the advent of the 1900s, cookery books were in great demand, due to better eduction, people having increased spare time and having more money to spend. The revolution that is television gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Arroz Con Pollo (Chicken With Rice) recipe.
