YIELD 8 SERVINGS
2 each pcs. deboned breasts, cut into serving pieces
3 each tb vegetable oil
3 each garlic cloves, minced
1 medium onion, chopped
2 medium tomatoes, chopped
2 medium potatoes, cubed
1 each tb tomato paste
3/4 cup water
1 cup frozen green peas
3 cup long grained rice 4 cups chicken s, tock for cookin
1 salt and pepper to taste
1/2 cup green olives (optional)
1/3 cup sweet red pepper, sliced thinly
2 each hard-boiled eggs, sliced for garnish
1 season chicken breast pieces lightl, y with salt and
Directions
pepper and pan-fry in 2 tablespoons oil until browned. Set aside. In
a deep pan over medium heat, saute garlic, onion and tomatoes in 1
tablespoon oil. Add chicken and 3/4 cup water. Simmer in covered pan
over medium low heat for agbout 10 minutes. Add potatoes, peas,
sweet pepper slices and olives. Correct seasonings. Cook for another
8-10 minutes or until potatoes are tender. Remove meat and vegetables
and set aside. Remove fat from sauce. Remove sauce. Let cool.
Combine reserved sauce with 1 tablespoon tomato paste with enough
chicken stock to have a total amount of approximately 4 1/2 cups.
Use this combined mixture in place of water to cook rice. Mix rice
and liquid well in a rick cooker before cooking. Season with a little
sant and pepper to taste. Turn on rice cooker. When rice is cooked,
let cool a little then combine it gently with the meat and vegetable
mixture in a shallow serving platter. Smoothen mixture with the back
of a spoon for presentation. Garnish top with slices of hard-boiled
eggs, green olives and sweet red pepper slices. Serves 8-10. Source:
Philippine Recipe Made Easy by Violeta A. Noriega.
Servings: 8 servings
Chicken Arroz Valenciana Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry
The History of Recipes
We can trace the history of written recipes back into distant history, certainly as far back into recorded history as pharonic Egypt, and maybe further still. Interesting though that maybe, sadly, these early cook books were just basic hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered so far, according to historians are some clay tablets in Sumerian which recount the making 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 wonderful. Later on, in Roman times around 25BC a man called Apicius compiled some documents detailing recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the early Romans used many spices and herbs, including some that we all recognise such as thyme, rue and parsley. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including basil and coriander. These new spices and herbs created an outbreak in books on cooking, the majority of which are kept safe in private libraries. For the next few years, the wealthy families of Europe competed to serve the most extravagent meals, and because of this the best cooks and their recipe collections were greatly in demand. Even so, it wasn`t until the 1800s that fine cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and writing down popular recipes of the day. By the advent of the twentieth century, recipe books were highly popular mostly as a result of higher levels of literacy, people having more leisure time and having more money. |
We hope you enjoy this Chicken Arroz Valenciana recipe.
