6 chicken breast halves
1 tsp paprika
1 cup dry white wine
2 tbsp vegetable oil
1 tsp rosemary, crushed
2 garlic cloves
2 1/2 cup chicken broth
1 cup rice, raw
2 yellow squash, medium
1 zucchini squash
2 tbsp green onions, chopped
Directions
ince Garlic. Cut squashes into 1/2 inch thick slices.
Remove bones nd skin from chicken and cut into 1 1/2 inch cubes;
place in large owl. Add Paprika and stir to coat. Combine Wine, Oil,
rosemary and arlic; pour over chicken. Marinate at room temperature
for 1 hour. bout 30 minutes before serving, bring broth to a bOil in
a medium aucepan. Stir in rice. Cover tightly and simmer 20 minutes.
Remove rom heat and let stand tightly covered until all liquid is
absorbed, bout 5 minutes. Stir in Green Onions.
Meanwhile, thread chicken and quashes onto skewers. Brush with
marinade. Cook 4 to 5 inches from eat, either under the brOiler or on
a charcoal grill, for 8 to 10 inutes or until chicken is cooked
through. Turn once and baste with arinade during cooking. Arrange
kabobs over rice to serve.
Servings: 6 servings
Chicken Kabobs Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into the far past, at least as far as the Egyptians, and potentially, even further back. Having said that, mostly, these old cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to academics is a collection of clay tablets in the Sumerian language 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 those who drank it feel `wonderful`. Moving our culinary historical trip onwards, there are some recipe books which date from the 14th Century - a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that is popular today, but rather descriptions of the types of food enjoyed by the upper classes of those days. Over the following few centuries, the powerful families of Europe competed with each other to offer the most exotic meals, and as a consequence, the best cooks and their recipes were at a premium. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, cooking books were in great demand, mostly due to more people being able to read, people having more leisure time and having more disposable income. |
We hope you enjoy this Chicken Kabobs recipe.
