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
We are able to follow the history of meal recipes back into the distant past, at least as far as the early Egyptians, and potentially, even further back. In practice though, in the main part, these early cook books were just very basic pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to historians are a few tablets in the Sumerian language which describe 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 people feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius assembled some documents describing recipes enjoyed by the Romans. He describes how the meals of wealthy Romans were split into appetizers, main meal and desserts, a very modern way of dining. This early Roman chef informs us how the Romans were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens for example thyme, mint and parsley. As we move on, there are two interesting books dating from the fourteenth century : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books have no connection with the indian curry that we all know today, but rather accounts of the types of food on the menues of the rich and wealthy people of that time. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new tastes created an explosion in books on cooking, most of which still exist in private libraries. During the following few hundred years, the powerful families of Europe competed with each other to serve the best banquets, and as a result the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 19th century that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording the recipes of their peers. By the time we get to the 1900s, recipe publications were in high demand, due to increased literacy, people having increased spare time and having more money. |
We hope you enjoy this Andy's Skillet Supper recipe.
