6 chicken breasts (about 3 pounds)
1/4 cup butter
1 medium onion, finely chopped
1 1/2 cup canned tomatoes
2 cup water
1 tsp ground cinnamon
1 salt and pepper
1 cup uncooked rice
1 dairy sour cream
Directions
Saute chicken breasts in butter until golden brown.
Add onion, tomatoes, water, cinnamon, and salt and
pepper to taste. Cover and simmer for 30 minutes. Add
rice and stir to mix evenly. Cover and simmer for an
additional 20 minutes, or until rice is tender, adding
more water if necessary. Serve with a bowl of cold
dairy sour cream, to be spooned over the hot pilaf.
Makes 6 servings.
From: Steve Herrick Source: [Woman's Day Encyclopedia
of Cookery - Vol. 5]
Servings: 6 servings
Kotta Pilafi (Chicken Pilaf) Recipe brought to you by Recipe Ideas
Categories: Casserole; Chicken; Poultry; Rice
The History of Recipes
It is actually possible to track the history of recipes way back into history, certainly as far back into history as ancient Egypt, and possibly even further. Interesting though that maybe, in the main part, these ancient cook books were just simple pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to experts is a collection of clay 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 drank it feel exhilarated. As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something that is very familiar to us today. Additionally, he informs us how the ancient chefs were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks such as basil, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices such as coriander, parsley, and basil. The introduction of these new herbs and spices created an eruption in books on cooking, some of which still exist in private cookery archives. By the advent of the 1900s, cookery publications are highly popular mostly as a result of more people being able to read, increased leisure time and disposable income. The revolution that is television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Kotta Pilafi (Chicken Pilaf) recipe.
