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
It is quite feasible to prove the history of written cooking instructions back into ancient history, in truth as far back into recorded history as the Egyptians, and maybe further still. Interesting though that maybe, mostly, these ancient records were just very simple pictorial recipes for food preparation.
Interestingly, the oldest recipe in existence, according to historians is a collection of tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of documents detailing recipes enjoyed by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and afters, something that is very familiar to us today. He also informs us how the Roman cooks used a wide range of herbs, including some that we all recognise such as bay, fennel and asafoetida. During the next few hundred years, the upper-class families of the West competed to serve up the most extravagent banquests, and as a consequence, the best cooks and their recipes were greatly in demand. Even so, it was during the nineteenth century that cooking and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery publications were highly popular as a result of more people being able to read, people having more spare time and having more money. Like it or not, the introduction of TV brings us TV cooks and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Arroz Con Pollo Ladies' Home Journal recipe.
