1 lb chicken breasts
2 tbsp canola oil
1 medium onion, chopped
2 tsp chili powder
1/2 tsp cumin
1/2 tsp oregano leaves, crushed
1/2 cup chicken broth
1 1/2 cup v8 juice
19 oz canned kidney beans
Directions
Preparation time = 30 minutes Chicken breasts should be skinned and
boned. Any suitable oil can be substituted for canola oil. Chicken
broth may be purchased as instant and mixed with water. V8 juice is a
brandname vegetable juice. 1. Cut the chicken into 1/2-inch pieces.
2. In hot oil, cook chicken, onion, chili powder, cumin and oregano
until the chicken turns white. 3. Stir in broth and juice, heat until
boiling, then reduce heat to low. Simmer 10 minutes. 4. Dump in
beans, liquid and all, stir, cover and simmer for another 10 minutes.
Stir occasionally. Serve over rice.
Servings: 4 servings
Andy's Skillet Supper Recipe brought to you by Recipe Ideas
Categories: Beans; Beverage; Chili; Poultry; Soup
The History of Recipes
Written cooking instructions as a concept can be found back into the far past, at least as far back into recorded history as the early Egyptians, and maybe even further. Having said that, sadly, these old recipes were just primitive hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a series of stone tablets in ancient Sumerian 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 anyone who tried it feel `wonderful`. Much later, in Roman times a man called Apicius created a number of scripts describing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals of wealthy Romans were split into starters, main course and desserts, a very modern way of dining. He also recounts how the Romans were skilled in the use of a wide range of aromatic flavours, including some that we all recognise like basil, fennel and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many foods and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. The introduction of these new tastes was responsible for an increase in books on cooking, the majority of which still exist in private cookery archives. When we get to the twentieth century, cooking publications were in high demand, mostly as a result of higher levels of literacy, more spare time and having more money to spend. The TV revolution brings us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Andy's Skillet Supper recipe.
