4 lb frying chicken pieces
1 tbsp vegetable oil
1 onion, minced
2 cloves garlic, minced
6 peppercorns
1/2 lb chorizo sausage
2 cup chicken broth
10 oz can tomatoes and green chilies
3 carrots, diced
7 inch zucchini, diced
1/4 cup raisins
3 whole jalapeno peppers
1 garnish:
1 whole orange, halved and thinly sli, ced
Directions
In Dutch oven, saute chicken pieces in vegetable oil until browned;
remove and set aside. Pour off all but 2 tablespoons grease from pan.
Add onion, garlic, and peppercorns. Remove sausage from casing, add
to onion mixture and saute for 5 to 7 minutes; drain off grease. Add
chicken broth and tomatoes; simmer, uncovered until sauce is reduced
by a third. Return chicken to mixture. Cover and simmer 20 minutes.
Add carrots and cook for 5 minutes. Add zucchini, raisins, and
peppers; cook for an additional 10 minutes or until chicken is tender
and vegetables are crisp-tender. Garnish with orange slices to bring
out the sweetness of the raisins.
Serves 6 to 8
Source: [Miriam B. Loo's Meal In One Favorites]
Servings: 6 servings
Chicken Acapulco Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Mexican; Poultry
The History of Recipes
Recipes as a concept can be traced back into history, at least as far back as pharonic Egypt, and quite possibly further than that. In practice though, generally, these old cook books were just basic hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts is a series of clay 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. As we move into The time of the romans 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient Romans used a good variety of aromatic flavors, including a few that are still present in modern kitchens for example thyme, mint and parsley. Closer to modern times, there are two interesting cookery books from the 1300s ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the spicy food that is served today, but rather recipes for the types of food served to the upper classes of the time. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from middle-east cuisine, including spices such as rosemary and coriander. These new foods and tastes was responsible for an explosion in books on cooking, some of which still exist in private collections. During the next few hundred years, the wealthy families of the West tried to lay on the best banquets, and because of this chefs and their recipe collections became highly prized. However, it was during the 19th century that fine cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and recording the recipes of their peers. By the time we get to the twentieth century, cooking books were increasing in popularity due to higher levels of literacy, more spare time and disposable income. Like it or not, the introduction of TV brought us celebrity chefs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, permitting everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken Acapulco recipe.
