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
It is quite feasible to trace the history of transcribed cooking instructions way back into the distant past, in fact as far back into recorded history as pharonic Egypt, and possibly even further. In practice though, in the main part, these early records were just very basic hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to historians is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into The time of the romans 25BC a man called Apicius assembled a number of documents showing how to cook the recipes prepared by his fellow Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, entrees and desserts, something we still use today. Additionally, he informs us how the chefs of Roman times were skilled in the use of a wide range of spices and herbs, including a few that will be familiar to modern cooks for example basil, rue and dill. Later, in the 15th century, the Crusaders brought back many new foods and spices from Arab countries, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes prompted an outbreak in recipe books, many of which still exist in private libraries. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everybody to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chicken Arroz Valenciana recipe.
