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
It is quite possible to trace the history of written cooking instructions back into ancient history, in fact as far back as the ancient Egyptians, and maybe even further. Having said that, in the main part, these ancient recipes were just primitive pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to food historians are some ancient 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 having made anyone who tried it feel blissful. As we move into Roman times around 25BC a man called Apicius created some scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman cooks were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks such as basil, rue and parsley. Moving on, we have some interesting books which date from the 1300s - a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the spicy food that is served today, but rather recipes for the types of food on the menues of the rich and wealthy people of that time. Later, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the East, including spices such as coriander, parsley, and basil. These new foods and spices was responsible for a torrent in cookery books, some of which still exist in private libraries. During the following few centuries, the upper-class families of Europe strove to offer the most exotic meals, and as a result chefs and their recipes could command a high salary. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. By the advent of the 1900s, cooking publications were greatly in demand mostly due to increased literacy, increased leisure time and having more money to spend. Like it or not, the introduction of TV brings us TV chefs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes like those on our site. |
We hope you enjoy this Argentine Corn Chicken recipe.
