3 chicken breasts, boned
3 tbsp flour
1 tbsp salt
4 tbsp olive oil
1 medium onion, chopped
3 slice ham, cooked (or more), diced
2 garlic cloves, minced
1 cup beer (not dark)
1/2 lb shrimp, large
1/2 tsp paprika
1 tbsp parsley, dried
1/2 tsp tabasco sauce (optional)
Directions
Mix flour and salt; dredge chicken breasts. In large skillet, brown
chicken in olive oil and remove.
Combine onion, ham and garlic and saute in same skillet over low heat
until onion is soft. (Don't let garlic stick to skillet.) Remove.
Drain all but 1 T of the oil and pour in flour left from dredging
chicken; stir a lot to make sure flour is well-blended. Return ham
mixture.
Clean and devein shrimp. To ham, add beer, shrimp, parsley, paprika
and tabasco; mix well. Add chicken; cover and simmer for 20 minutes.
Serve with rice or garlic bread.
Servings: 1 batch
Bangkok Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Academics have proved the existence of recipes back into antiquity, in fact as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, generally, these ancient cook books were just simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are a few stone tablets in the Sumerian language which recount 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 anyone who tried it feel exhilarated and blissful. As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a very modern way of dining. Additionally, he tells us how the Roman chefs were skilled in the use of many different aromatic flavors, including some familiar names like basil, rue and dill. Over the next few centuries, the powerful families of Europe strove to serve the most extravagent banquests, and as a consequence, chefs and their recipes increased in prestige. However, it wasn`t until the 1800s that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and writing down recipes to help cooks of their time. The introduction of television brought us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Bangkok Chicken recipe.
