1/2 cup olive oil
1/4 cup tomato sauce
1 frying chicken cut up
1/8 tsp saffron (powdered)
1 small onion chopped
2 1/2 cup chicken broth
1 clove garlic minced
1 cup uncooked rice
1 salt and pepper to taste
Directions
Heat oil, brown chicken on both sides. Add onion and garlic, fry a
few minutes, then add tomato sauce, saffron dissolved in chicken
broth, salt and pepper.
Cover and cook for 20 minutes. Add rice, stir well, cover again and
simmer for 30 minutes longer, or until all liquid has been absorbed
and chicken is tender.
Servings: 6 servings
Arroz Con Pollo Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry
The History of Recipes
We are able to track the history of written recipes back into distant history, in truth as far into history as pharonic Egypt, and possibly even further. However, generally, these early cook books were just very simple hieroglyphic instructions for preparing food.
The truth of the matter is, the oldest recipe discovered so far, according to Professor Solomon Katz, are some tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. As we move into Roman times around 25BC a man called Apicius compiled some documents describing recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Romans were skilled in the use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as basil, mint and dill. During the following few centuries, the wealthy families of Europe competed with each other to serve up the most extravagent banquests, and because of this chefs and their recipes were greatly in demand. Even so, it was during the nineteenth century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, trying out, and publishing popular recipes of the day. By the advent of the 1900s, recipe books were in great demand, as a result of higher levels of literacy, more spare time and being a little richer. |
We hope you enjoy this Arroz Con Pollo recipe.
