2 lb chicken breast halves
1 without skin -- 4 halves
1 salt
1/2 tsp fresh ground pepper --
1 divided
1/2 tsp paprika -- divided
2 tsp olive oil
1 large green pepper -- chopped
3/4 cup chopped onions
1 1/2 tsp garlic -- minced
1 cup long-grain rice
14 1/2 oz chicken broth, defatted-1 cn
1/3 cup dry white wine
1/8 tsp saffron -- optional
16 oz stewed tomatoes -- or 14.5
1 oz can`
1 tbsp chopped parsley -- fresh
Directions
1. Cut each breast in 2 pieces. Combine 1/4 teaspoon each salt,
pepper, and paprika; rub over chicken.
2. Heat oil over high heat. Add chicken; cook until golden on all
sides, 10 minutes. Remove chicken.
3. Add green pepper, onions, and garlic to skillet. Cook, stirring
until vegetables are tender. Add rice; cook, stirring until rice is
opaque, 1 to 2 minutes.
4. Stir in broth, white wine, 1/2 teaspoon salt, 1/4 teaspoon each
paprika nd pepper, and the saffron powder. Bring to boil over high
heat. Reduce heat to low; cover and simmer,15 minutes.
5. Stir in chicken and stewed tomatoes with their liquid; return to
boil, breaking up tomatoes with spoon. Cover and simmer 20 minutes
more, stirring once, until chicken and riceare tender and liquid is
absorbed. Stir in parsley. Spoon onto warm platter.
Recipe By : Ladies' Home Journal - Jan. 1995
Servings: 4 servings
Arroz Con Pollo - Ladies' Home Journal Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry
The History of Recipes
Food historians have traced the existance of recipes back into distant history, certainly as far as the Egyptians, and possibly even further. In practice though, these, early cookbooks were just basic hieroglyphic recipes for food preparation.
Interestingly, the oldest recipe found, according to food historians is a collection of clay tablets in the Sumerian language which describe the preparation 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 exhilarated and blissful. As our culinary historical trip moves on a few more years there are a couple of cookery books from the 1300s ; a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these two books are unconnected to the curry that we all know today, but rather descriptions of the types of food prepared by the cooks of the rich and powerful. During the succeeding few hundred years, the wealthy families of Europe competed to lay on the best banquets, and as a result cooks and their recipe collections were at a premium. However, it was during the 19th century that formal cookery and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the arrival of the 1900s, recipe publications are highly popular due to increased literacy, more free time and having more money to spend. Like it or not, the introduction of television brought us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Arroz Con Pollo Ladies' Home Journal recipe.
