3 lb broiler fryer chicken, cut up
2 tsp salt
1 tsp dried oregano
1/2 tsp ground coriander
1/4 tsp pepper
2 cup water
16 oz tomatoes, stewed, with liquid
1 medium onion, chopped
1 clove garlic, crushed
1 cup rice, regular, uncooked
10 oz green peas, frozen
1 medium green pepper, chopped
1/2 cup fully cooked smoked ham, cubed - (a, bout 2 ounces)
1/3 cup pitted small green olives
1 tbsp capers
1 grated parmesan cheese
Directions
Place chicken in 12 inch skillet or Dutch oven. Sprinkle with salt,
oregano, coriander and pepper. Add water, tomatoes, onion and garlic.
Heat to boiling. Reduce heat. Cover and simmer 30 minutes. Stir rice
into liquid. Cover and simmer until thickest pieces of chicken are
done, about 20 minutes. Rinse frozen peas under running cold water to
separate. Drain. Add peas, green pepper, ham, olives, capers and 1
tablespoon caper liquid to chicken. Cover and simmer 5 minutes. Serve
with cheese. Posted to MC-Recipe Digest V1 #
Recipe by: Betty Cricker Regional and International Recipes
From: Lisa Johnston
Date: Wed, 11 Dec 96 10:11:22 -0500
Servings: 8 servings
Caribbean Chicken & Rice (Asopao De Pollo) Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Mexican; Poultry; Rice
The History of Recipes
Historians have found proof that recipes existed far back into the distant past, in truth as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these old recipes were just basic hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which recount 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 drank it feel wonderful. Later on, in Roman times 25BC a roman called Apicius wrote a number of documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into appetizers, entrees and desserts, a style of dining still practiced today. He also tells us how the chefs of Roman times used many herbs, including a few that are still present in modern kitchens for example bay, rue and asafoetida. As our culinary historical trip moves on a few more years we find a couple of interesting books which were published in the 14th Century : one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian curry that is popular today, but instead recipes for the types of meals enjoyed by the nobility of the time. In the fifteenth century, people returning from the crusades brought back many foods and herbs from the holy land, such as coriander, parsley, basil and rosemary. These new culinary innovations created an outbreak in recipe books, many of which are kept safe in private libraries. During the succeeding few hundred years, the powerful and rich houses competed with each other to offer the most extravagent meals, and consequentially cooks and their collection of recipes were highly sought after. Notwithstanding that, it was during the 1800s that cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and recording recipes of the day. By the arrival of the 1900s, cook books were in great demand, mostly as a result of better eduction, people having more spare time and being a little richer. Like it or not, the introduction of television gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Caribbean Chicken & Rice (Asopao De Pollo) recipe.
