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
Written recipes as an idea can be found way back into the far past, in truth as far as ancient Egypt, and possibly even further than that. However, mostly, these ancient recipes were just very simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to historians are some 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 those who drank it feel blissful and exhilarated. Moving our culinary historical trip onwards, we have two interesting cookery books which appeared in the 14th Century - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, they are unconnected to the indian curry that is popular today, but rather descriptions of the types of food prepared for the rich people of the period. Over the next few hundred years, the upper-class families of Europe tried to lay on the most exotic meals, and as a consequence, cooks and their recipes were greatly in demand. Even so, it was during the 19th century that cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and writing down popular recipes of the day. The arrival of TV brings us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes just like those on this site. |
We hope you enjoy this Argentine Corn Chicken recipe.
