1/3 cup gold medal all-purpose flour
1/2 tsp salt
1/4 tsp pepper
3 lb cut-up broiler-fryer chicken
2 tbsp vegetable oil
1 large onion, chopped (about 1 cup) t
1 1/2 tsp curry powder
1 1/2 tsp chopped fresh or 1/2 teaspoon dried, thyme leave
1/4 tsp salt
1 clove garlic, finely chopped
1 can (16 ounces) whole tomatoes, undrain, ed
1/4 cup currants or raisins
1 medium green bell pepper), coarsely chopped (about 1
1/3 cup slivered almonds, toasted (page 21)
3 cup hot cooked rice
Directions
Mix flour, I/2 teaspoon salt and the pepper. Coat chicken with flour
mixture. Heat oil in 12-inch skillet or Dutch oven until hot. Cook
chicken in oil over medium heat about 15 minutes or until brown on
all sides. Drain fat from skillet.
Mix onion, curry powder, thyme, 1/4 teaspoon salt, the garlic and
tomatoes; break up tomatoes. Pour over chicken. Heat to boiling;
reduce heat. Cover and simmer 30 to 40 minutes or until thickest
pieces of chicken are done. Skim fat from liquid if necessary. Stir
in currants and bell pepper. Cover and simmer about 5 minutes or
until bell pepper is crisp-tender. Sprinkle with almonds. Spoon over
rice. Serve with coconut and chutney if desired.
6 servings.
Nutrition Information Per Serving
1 serving Percent of U.S. RDA
Calories 560 Protein 56% Protein 9 37 Vitamin A 14%
Carbohydrate, 9 48 Vitamin C
28% Fat 9 24 Thiamin 24% Cholesterol, mg 100
Riboflavin 18% Sodium, mg 880 Niacin 62% Potassium, mg 660
Calcium 8% Iron 22%
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken Fiesta Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry
The History of Recipes
It is quite possible to prove the history of written cooking instructions way back into ancient history, in truth as far as the Egyptians, and possibly even further than that. Having said that, these, ancient cook books were just very simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe found, according to academics are some clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, we have two interesting cookery books from the 14th Century : a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these are unconnected to the spicy food that is popular today, but rather recipes for the types of food on the menus of the rich and powerful of those days. For the centuries that followed, the rich families of Europe tried to lay on the best banquets, and as a result cooks and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century the formal cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and writing down recipes of the day. By the advent of the twentieth century, cooking publications are increasing in popularity due to increased literacy, people having more free time and having more disposable income. The introduction of the TV brought us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everybody to access massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chicken Fiesta recipe.
