1 can tomatoes -- (15 ounces)
1 1/2 cup low sodium chicken broth
3 lb chicken -- skinned & cut up
1 tsp canola oil
1 large onion -- chopped
1 small green bell pepper -- seeded
1 and chopped
2 garlic cloves -- minced
1 cup long-grain rice
1 tsp oregano
1/4 tsp ground cumin
1/4 tsp pepper
1 bay leaf
10 oz frozen peas -- thawed
1 salt
1/4 cup green onions -- thinly
1 sliced
Directions
1. Drain liquid from tomatoes into glass measure and add enough broth
to make
2 cups liquid.
2. Rinse chicken and pat dry. Heat oil in a 5 quart pan over medium
high heat. Add several pieces of chicken (do not crowd pan) and 2
tablespoons of water; cook, turning as needed, until chicken is
browned on all sides (about 10 minutes). Add more wate r, 1
tablespoon at a time, if pan appears dry. Repeat to brown remaining
chicken, setting pieces asided as they are browned. Discard all but 1
teaspoon of the drippings.
3. Add chopped onion, bell pepper, and garlic to pan; cook, stirring,
until onion is soft (about 5 minutes). Stir in tomatoes (break them
up with a spoon), broth mixture, rice, oregano, cumin, pepper and bay
leaf. Bring to a boil.
4. Return chicken to the pan. Reduce heat, cover, and simmer until
meat near thighbone is no longer pink. Cut to test (about 45
minutes). Add more broth as needed to prevent sticking. Stir in peas,
season with salt to taste. Just before serving garni sh with green
onions.
Recipe By : Sunset Low-Fat Mexican Cookbook
Servings: 6 servings
Arroz Con Pollo - Sunset Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry
The History of Recipes
Academics have tracked the existance of recipes way back into antiquity, in truth as far back as ancient Egypt, and maybe further still. Interesting though that is, in the main part, these old recipes were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
During Roman times around 25BC a roman called Apicius compiled a few scripts which described recipes cooked by the Romans. In his works, he describes how the meals were separated into appetizers, main course and dessert, a very modern way of dining. He also recounts how the ancient chefs used many different herbs, including a few you will know like basil, mint and parsley. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from middle-east cuisine, including coriander, parsley, and basil. These new foods and tastes created a torrent in publications on food, most of which are now in private libraries. By the arrival of the 1900s, cookery books were starting to become popular mostly as a result of higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Arroz Con Pollo Sunset recipe.
