3 lb chicken pieces, skin & fat
1 . removed
1 flour, all-purpose
1/4 cup olive oil
2 tbsp garlic, minced
3 can chicken broth, 14oz each
1 can hunt's whole tomatoes, 14oz
1 can hunt's tomato paste
16 pearl onions
1 1/2 tsp seasoned salt
1 1/2 tsp ground cumin
4 sprigs oregano
4 sprigs thyme
1 bay leaf
1/4 tsp red pepper flakes, crushed
8 oz kielbasa or smoked turkey
1 . sausage
2 cup new potatoes, cut in chunks
2 cup carrots, cut into chunks
2 cup zucchini, cut into chunks
2 cup yellow squash, cut into
1 . chunks
1 can whole kernal corn, 8oz
1 cilantro, chopped
Directions
In a bag, coat chicken with 1/4 cup flour. Bone chucken in Dutch oven
in hot oil; remove and set aside. Drain drippings, except 1 tsp, from
pot. Saute 1 Tbsp flour and garlic in drippings 30 seconds. Stir in
next 10 ingredients starting with chicken broth and ending with red
pepper flakes. Bring to a boil, reduce heat and simmer, uncovered, 20
minutes. Add chicken and Kielbasa, cover and simmer 20 minutes
longer. Skim excess fat. Add vegetables, simmer, covered, 30 minutes
longer. Sprinkle with cilantro before serving.
Servings: 8 servings
Carolyn's Southwestern Chicken Stew Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry; Soup; Southern
The History of Recipes
Experts have traced the existance of recipes far back into antiquity, at least as far into history as the ancient Egyptians, and possibly even further. Interesting though that is, mostly, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts is a collection of tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. During Roman times 25BC a roman called Apicius wrote some documents detailing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the chefs of Roman times were skilled in the use of many spices, including a few that will be familiar to modern chefs such as thyme, fennel and dill. Closer to modern times, we find two recipe books which date from the 1300s ; a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the indian food that is served today, but instead accounts of the types of meals on the menus of the rich and powerful of that time. In the fifteenth century, people returning from the crusades brought back many spices and herbs from Arab cuisine, such as rosemary and coriander. These new foods and tastes prompted an explosion in recipe manuscripts, the majority of which are kept safe in private libraries. During the succeeding few centuries, the powerful and wealthy houses competed to offer the most exotic banquets, and because of this cooks and their recipe collections became highly prized. However, it wasn`t until the 19th century that haute cuisine and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to collecting, testing, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cook books are in great demand, mostly due to higher levels of literacy, more free time and disposable income. |
We hope you enjoy this Carolyn's Southwestern Chicken Stew recipe.
