Ingredients
3 cup water
6 cup chicken bouillon cubes
1/2 cube
1 cup rice -- uncooked
1 small onion -- chopped
1/2 green
1/2 cup celery -- chopped
1 piece chicken
1 butter or margarine
1 pepper -- chopped
Directions
Bring water to boil in Dutch oven and then add bouillon cubes. Mix the
other ingredients, except chicken, with bouillon and water.
Season the chicken with seasoning salt and lay pieces on top of the
rice mixture. Cook 1 1/2 hours at 400 degrees.
Recipe By :
Servings: 4 servings
Baked Chicken & Rice Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry; Rice; Vegetable
The History of Recipes
It is actually possible to trace the history of recipes far back into history, in fact as far as pharonic Egypt, and maybe even further. In practice though, mostly, these early cook books were just simple pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history is a series of tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. As we move into Roman times 25BC a roman called Apicius wrote a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the Roman cooks used many spices, including some familiar names like basil, mint and asafoetida. Later, in the 15th century, the Crusaders brought back many foods and herbs from the holy land, such as coriander, basil and rosemary. These new foods and spices caused an eruption in recipe publications, the majority of which are now in academic collections. During the next few hundred years, the powerful families of Europe competed with each other to serve up the most extravagent meals, and consequentially cooks and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to collecting, testing, and writing down recipes to help cooks of their time. Like it or not, the introduction of TV brought us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Baked Chicken & Rice recipe.
