8 chicken breast halves, skinned and, boned
1 salt and freshly ground black peppe, r
4 tbsp butter or margarine, divided
2 tbsp vegetable oil
1 large onion, thinly sliced and separated, into rings
2 lb anaheim chilies, peeled and seeded,, divided or 4
1 cans (4 oz each) green chilies, dra, ined
1 cup milk, divided
2 tbsp flour
2 cup sour cream
1 4 oz cup grated cheddar cheese
Directions
Source: MAINPOUL.ZIP
Arroz Blanco (recipe follows)
Season chicken with salt and pepper. In large skillet, heat 2 Tbsp
butter and oil. Add chicken and cook over medium high heat until
light brown on both sides. Remove from pan and set aside. Cook onion
in skillet until soft, but not brown. Cut all but 3 chilies into
strips. Add strips to onion and cook over medium heat 5 minutes.
Remove from heat and set aside. Place 3 whole chilies, 1/4 cup milk
and 1/2 tsp salt in blender or food processor. Process until smooth.
Add sour cream and blend a few seconds more. Set aside. Melt
remaining 2 Tbsp butter in small saucepan. Blend in flour. Add 3/4
cup milk and cook, stirring until smooth and thickened. Remove from
heat. Stir in sour cream mixture. Arrange half the chicken breasts in
a casserole. Top with half the onion chilies mixture. Spread with
half the sauce. Repeat layers. Bake, covered, @ 375 degrees for 25
minutes. Remove from oven. Sprinkle with cheese. Bake 3 to 4 minutes.
Serve over beds of fluffy Arroz Blanco. Makes 6 servings.
ARROZ BLANCO: Melt 2 Tbsp butter or margarine in 2 to 3 quart
saucepan. Add 1 cup uncooked rice and cook over moderate heat until
golden, stirring often. Add 1/2 cup chopped onions and 2 cloves
minced garlic; cook until onions are soft but not brown. Add 2 cups
chicken broth and 1 tsp cumin seed. Bring to a boil; stir once or
twice. Reduce heat, cover, and simmer 15 minutes or until rice is
tender and liquid is adsorbed. Salt to taste.
Servings: 6 servings
Chicken Breasts With Chilies & Arroz Blanco Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Chili; Mexican; Poultry
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We are able to read the history of written recipes way back into the distant past, certainly as far as early Egypt, and possibly even further than that. Having said that, in the main part, these ancient cookbooks were just basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe discovered, according to experts in ancient history are a few clay tablets in ancient 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 making anyone who tried it feel blissful and exhilarated. As we move on, there are a couple of cookery books which appeared in the 14th Century : a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are not about the indian curry that we all know today, but instead accounts of the types of food eaten by the rich people of the time. Later, in the fifteenth century, the Crusaders brought back a variety of foods and herbs from the holy land, such as parsley, basil and rosemary. These new foods and spices caused an increase in recipe books, most of which are now in private cookery archives. During the next few centuries, the powerful families of the West competed to lay on the most extravagent meals, and consequentially cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century that cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, verifying, and publishing the recipes that were being prepared for the better households. By the advent of the 20th century, recipe books are highly popular mostly as a result of better eduction, people having more spare time and a general increase in wealth. The revolution that is television brought us TV cooks and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chicken Breasts With Chilies & Arroz Blanco recipe.
