1/4 cup olive oil
1 3-1/2lb cut up fryer chicken
1 sweet red pepper chopped
1 small jalapeno, seeded and chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 large tomato, peeled & chopped
1 tbsp lemon juice
1 lb cooked pinto or black beans
Directions
In a large frying pan over medium heat, heat the olive oil. Add the
chicken, sprinkle lightly with S&P, and cook for 5 min on each side.
Remove from pan.
In the same pan, over medium heat, adding more oil if needed, Saute
the onion, red pepper, jalapeno, and garlic for 5 minutes, until the
onion is soft but no brown.
Stir in cumin, tomato, lemon juice, and beans. Add the browned
chicken, mixing with the vegetables, cover and simmer over medium-low
heat for 20 minutes. remove cover and cook 10 minutes more, or until
chicken is tender. Taste for seasoning. Serve with sauce spooned
over individual servings of chicken and hot rice.
Servings: 4 servings
Black Or Pinto Beans & Chicken Southwestern Recipe brought to you by Recipe Ideas
Categories: Bean; Chicken; Poultry; Southern; Vegetable
The History of Recipes
Historians have traced the existance of recipes back into ancient history, in fact as far into history as pharonic Egypt, and potentially, even further back. Having said that, generally, these early recipes were just basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe found, according to experts are some stone tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. During Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. Aspicius describes how the Roman cooks used many herbs, including a few that will be familiar to modern cooks such as basil, mint and parsley. As our culinary historical trip moves on a few more years we have some interesting books published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian food that appears on menues today, but rather accounts of the types of food on the menus of the rich and powerful of the period. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the Middle-East, including spices like basil and coriander. The introduction of these new foods and spices caused an explosion in publications on food, some of which still exist in private libraries. Over the following few hundred years, the rich families of the West strove to offer the most extravagent banquests, and as a result the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century that fine cookery and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the arrival of the twentieth century, cooking publications were highly popular mostly due to increased literacy, more spare time and a general increase in wealth. |
We hope you enjoy this Black Or Pinto Beans & Chicken Southwestern recipe.
