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 ancient history, at least as far back as the Egyptians, and possibly even further than that. However, in the main part, these early recipes were just simple pictorial recipes for preparing meals.
In fact, the most ancient recipe discovered, according to academics are a few stone tablets in ancient Sumerian describing the preparation 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 exhilarated. Later on, in Roman times around 25BC a roman called Apicius created a few scripts which described recipes enjoyed by wealthy roman citizens. In his publication, he describes how the meals were separated into hors d`oeuvres, main meal and desserts, something we still use today. Additionally, he tells us how the ancient cooks made use of a wide range of spices, including a few that are still present in modern kitchens such as thyme, fennel and dill. Later on in the 1400s, people returning from the crusades brought us many new spices and herbs from the holy land, such as coriander, parsley, and rosemary. These new spices and herbs caused an eruption in books on cookery, many of which still exist in private libraries. For the next few years, the families of Europe tried to serve the most exotic meals, and consequentially cooks and their recipes were much in demand. Even so, it wasn`t until the 19th century that fine cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, testing, and recording the recipes that were being prepared for the better households. The introduction of the TV gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Arroz Con Pollo Sunset recipe.
