6 bacon slices
1/2 cup flour
2 tbsp flour
1 1/2 tsp chili powder
1/8 tsp cayenne pepper
4 chicken thighs
4 chicken drumsticks
1 1/2 tsp salt
1/8 tsp black pepper
1 cup onion,finely chopped
1 cup celery,finely chopped
1 cup green bell pepper,chopped
2 garlic cloves,minced
1 can tomatoes,undrained(28oz)
2 cup chicken broth
1 cup water
1 cup rice,uncooked
1 tbsp worcestershire sauce
1/2 bay leaf
Directions
1. In large Dutch oven, cook bacon over medium-low heat until crisp,
about
10 minutes.
2. Remove bacon; set aside.
3. Mix flour, 1/2 teaspoon chili powder and the cayenne pepper.
4. Sprinkle chicken with 1/2 teaspoon salt and the black pepper;
dredge in seasoned flour to coat (reserve remaining flour).
5. Cook chicken in Dutch oven over medium heat, turning after 15
minutes, or until brown on all sides.
6. Remove chicken; keep warm.
7. Drain off all but 4 tablespoons drippings in pan and add 4
tablespoons reserved flour mixture; cook over low heat, stirring,
until dark brown, about 8 minutes.
8. Add onion, celery, bell pepper and garlic, continuing to stir for 5
minutes (vegetables will remain slightly crisp).
9. Measure liquid from tomatoes and add enough water to make 1 cup;
chop tomatoes and add to Dutch oven.
10. Slowly stir in chicken broth, tomato liquid, water, rice, and 1
teaspoon each of salt and chili powder.
11. Return chicken to pan; add Worcestershire sauce and bay leaf.
12. Bring to a boil, reduce heat to lowest setting, cover and simmer
45 minutes, or until rice is done.
13. Sprinkle with crumbled bacon when ready to serve.
Servings: 4 servings
Chicken Jambalaya 2 Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry
The History of Recipes
Academics have tracked the existence of recipes way back into ancient history, at least as far back into recorded history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these early cook books were just very basic hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are a few stone tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the romans around 25BC a roman called Apicius compiled a few scripts describing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were separated into appetizers, main course and dessert, something that is very familiar to us today. This early Roman chef informs us how the cooks of his times were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like thyme, rue and parsley. Later, there were two interesting books dating from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these two books are not about the indian food that appears on menues today, but rather recipes for the types of food on the tables of the rich and wealthy people of the time. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including rosemary and coriander. These new foods and spices led to a torrent in recipe publications, some of which still exist in private libraries. For the decades that followed, the rich and powerful families of Wesstern Europe competed with each other to serve the most exotic banquets, and consequentially the best cooks and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cookery books were in high demand, due to better eduction, people having more leisure time and being a little richer. The arrival of television brings us cooking programs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes such as those found on our site. |
We hope you enjoy this Chicken Jambalaya 2 recipe.
