1 1/2 lb chicken drumsticks and thighs
1/3 cup gold medal all-purpose flour
2 tbsp vegetable oil can
1 can (8 ounces) stewed tomatoes, undrain, ed
3/4 cup water
1/2 cup uncooked regular long grain rice
1 small onion, chopped small clove garlic,, chopped
1 tsp dried oregano leaves
1/2 tsp paprika
1/2 tsp salt
1/8 tsp pepper
1 package (10 ounces) frozen green peas
1/4 cup chopped green bell pepper
3 tbsp sliced pimiento stuffed olives grat, ed parmesan ch
Directions
Coat chicken with flour. Heat oil in Dutch oven until hot. Cook
chicken in oil over medium heat 15 to 20 minutes or until brown on
all sides; drain.
Heat oven to 350!. Mix tomatoes, water, rice, onion, garlic, oregano,
paprika, salt and pepper in ungreased 2-quart casserole. Arrange
chicken in casserole. Cover; bake 30 minutes.
Stir in peas, bell pepper and olives. Cover; bake 30 to 40 minutes or
until chicken is done. Serve with cheese.
4 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken 'n Vegetables Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry; Vegetable
The History of Recipes
It is possible to follow the history of `recipes` way back into history, at least as far as the Egypt of the Pharoahs, and potentially, even further back. Having said that, sadly, these ancient cook books were just primitive hieroglyphic instructions for preparing meals.
In fact, the most ancient recipe in existence, according to food historians is a series of tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Later, there are a couple of interesting cookery books which date from the 14th Century - a cookery book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books are unconnected to the indian food that appears on menues today, but instead recipes for the types of food served to the rich people of that period. For the decades that followed, the powerful families of Europe tried to serve the most exotic meals, and as a consequence, the best cooks and their recipes could command a high salary. Even so, it wasn`t until the nineteenth century that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, trying out, and publishing recipes of the day. By the time we get to the 20th century, recipe publications were increasing in popularity mostly due to more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this Chicken 'n Vegetables recipe.
