1 broilier-fryer chicken, (about 2 1/2 lbs) cut-up
1 pepper to taste
1 tbsp virgin olive oil
2 cl garlic, minced
2 tomatoes
1 bay leaf
1/4 tsp leaf marjoram
1 cup frozen whole-kernel corn, thawed
Directions
Renove skin from chicken. Season with salt and pepper. In a large
non-stick pan skillet, heat oil and cook chicken until tender,
turning. 15 to 20 minutes. Remove from skillet and keep warn. Saute
onion and garlic in skillet. Add tomatoes, bay leaf and narhiran;
simmer 10 minutes. Add corn and chicken; heat through, mix well with
the sauce. Serve this dish with "Bell Pepper Salad" (also in this
file)
Food Exchange per serving: 3 LOW/FAT MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 246; CHO: 75mg; CAR: 18g; PRO:
27g SOD: 138mg; FAT: 10g;
Souce: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and
yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Argentine Corn Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Corn; Poultry
The History of Recipes
We can track the history of `recipes` far back into ancient history, certainly as far back into history as the early Egyptians, and quite possibly further than that. In practice though, generally, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe in existence, according to experts in ancient history are a few ancient tablets in the Sumerian language 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 having made anyone who tried it feel wonderful. As we move into The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were divided into starters, main meal and afters, something that is very familiar to us today. Aspicius also describes how the ancient chefs used a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as bay, mint and dill. Closer to modern times, there are some interesting books dating from the 1300s ; a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, they have no connection with the spicy food that appears on menues today, but rather descriptions of the types of meals served to the rich and powerful of those days. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, such as rosemary and coriander. These new spices and herbs was responsible for an explosion in cookery books, some of which still exist in academic collections. By the time we get to the twentieth century, recipe publications are greatly in demand due to higher levels of literacy, more spare time and disposable income. |
We hope you enjoy this Argentine Corn Chicken recipe.
