12 chicken breasts, skin, bone
2 can pineapple chunks w/juice*
1 drain, save juice, 20oz ea
1/2 cup lime juice
1 large green bell pepper slices
1 large red bell pepper slices
1 large yellow bell pepper slices
1 vidalia onion, slice
1 lb whole mushrooms, trim stem
1 ends
1 6 oz can pitted sm black oli
1 drain well
1/2 lb fresh snow peas, trim ends
2 oz butter, shave
1 salt
1 14 oz box natural instant br
1 rice
Directions
*You will need pineapple chunks from only 1 can for this recipe.
Freeze excess pineapple in an ice cube tray covered with orange
juice. Use cubes in glasses of iced tea. Line bottom of slow cooker
set on HIGH with chicken. Add pineapple juice and lime juice; cook
for 4 to 6 hours or until tender, but not falling apart. When chicken
is tender, layer mushrooms, pepper slices, 1 can pineapple, onion
slices, olives and snow peas in slow cooker in order given. Top with
butter.
Cook for 1-1-1/2 hours more, or until veggies are tender, but not
mushy. Remove chicken and veggies from broth; set aside on a warmed
utility platter, covered, in a 200~ oven to keep hot. Broth should
measure approximately 1 quart; add salt and brown rice.
Following package directions, cover and cook on HIGH until done.
When rice is cooked, place in center of large, warmed presentation
platter. Scoop veggies over top and arrange chicken around perimeter,
letting veggies spill over them. Source: Recipe Digest.
Servings: 8 servings
Chicken Kaleidoscope Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Slow Cooker; Vegetable
The History of Recipes
It is quite possible to follow the history of recipes way back into history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, generally, these ancient records were just basic hieroglyphic or cunieform instructions for preparing meals.
Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by his fellow Romans. In his works, he recounts how the roman meals were split into starters, entrees and dessert, something we still use today. This early Roman chef describes how the ancient cooks made use of many aromatic flavours, including some familiar names such as thyme, rue and asafoetida. For the centuries that followed, the upper-class families of the West competed with each other to lay on the most extravagent banquests, and as a consequence, chefs and their collection of recipes were highly sought after. However, it was during the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery publications are in high demand, as a result of more people being able to read, increased leisure time and being a little richer. |
We hope you enjoy this Chicken Kaleidoscope recipe.
