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
It is quite possible to prove the history of recipes back into history, in truth as far back as ancient Egypt, and possibly even further than that. However, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to experts are some stone tablets in the Sumerian language describing 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 people feel blissful and exhilarated. Closer to modern times, there are two interesting recipe books which date from the 14th Century - a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that we all know today, but instead descriptions of the types of meals cooked for the rich and powerful. During the succeeding few centuries, the wealthy families of the West tried to offer the most exotic meals, and as a consequence, cooks and their recipes became highly prized. Nevertheless, it was during the 1800s that fine cookery and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, trying out, and writing down the recipes of their peers. By the time we get to the 1900s, cookbooks were starting to become popular mostly due to increased literacy, people having increased spare time and having more money to spend. The arrival of television gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Arroz Con Pollo (Mexican Stewed Chicken With recipe.
