3 lb chicken, cut into pieces
1/4 cup cooking oil
1/2 cup chopped onion
1 clove garlic, sliced paper thin
1/2 cup chopped green pepper
1 can tomatoes (#2)
1/2 tsp sait
1/4 tsp pepper
1/2 tsp paprika
4 cloves
2 small bay leaves
1 cup raw rice
1 1 o ounce package frozen peas,
1 sweet red pepper
Directions
~cut into 1/4" pieces
Dry the pieces of chicken with paper toweling. Place the oil in a
large skiilet and saute the chicken until golden brown. Add the
onion, garlic and green pepper and saute until tbe onion is
transparent and glazed. Then add the tomatoes, salt, pepper, paprika,
cloves and bay leaves. Bring to a rollng boil, and then turn thc heat
back to simmer. Cover and simmer for 25 minutes. Add the rice; stir
it in well. Cover and simmer for 20 minutes longer, or until the
grains of rice are tender. Sprinkle the peas and pepper over the top,
and cook, uncovered, for 5 minutes more. Serves 6. If you wish,
remove the cloves and bay leaves before serving.
Source: The Super Chicken Cookbook; by Ione Nixon Found by Fran McGee
Servings: 6 servings
Arroz Con Pollo (Mexican Stewed Chicken With Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry; Soup; Stew
The History of Recipes
Historians have tracked the existence of recipes way back into antiquity, certainly as far back into history as pharonic Egypt, and possibly even further. However, in the main part, these early cookbooks were just very basic pictorial recipes for preparing food.
Interestingly, the oldest recipe in existence, according to experts in ancient history is a series of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into Roman times 25BC a man called Apicius assembled some documents which described recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and desserts, a very modern way of dining. He also tells us how the Roman chefs used many aromatic flavours, including a few that are still present in modern kitchens like thyme, rue and asafoetida. Later, in the 15th century, the Crusaders brought back many new foods and spices from the Middle-East, including basil and coriander. These new foods and tastes prompted a surge in books on cooking, the majority of which still exist in academic collections. The revolution that is television brought us celebrity chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Arroz Con Pollo (Mexican Stewed Chicken With recipe.
