Arroz Con Pollo (Chicken With Rice) Recipe

Ingredients


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 tracked far back into the far past, in fact as far as the Egyptians, and maybe further still. Interesting though that maybe, in the main part, these early cook books were just very basic hieroglyphic instructions for food preparation.

The truth of the matter is, the most ancient recipe discovered, according to experts is a collection of stone tablets in the Sumerian language which show 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 people feel exhilarated.

As we move into Roman times 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the early Romans made use of many herbs and spices, including a few that will be familiar to modern cooks like basil, rue and parsley.

During the following few centuries, the rich and powerful families of Europe strove to serve up the most exotic meals, and consequentially cooks and their collection of recipes became highly prized. Even so, it wasn`t until the 19th century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day.

By the advent of the 1900s, cookery publications are greatly in demand mostly due to better eduction, people having more free time and disposable income.

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We hope you enjoy this Arroz Con Pollo (Chicken With Rice) recipe.

 


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