Ingredients
1 1/2 lb chicken pieces
2 green peppers cut in thin slices
1 medium onion cut in thin slices
1 minced clove of garlic
1 large chooped tomato
2 tbsp oil
1 can of beer
1 salt & pepper
Directions
Heat the oil in a saucepan. Sprinkle salt and pepper on the chicken,
place in the oil and fry every pice of chicken on each side until
ligthly browned, remove tne chicken and set aside. In the same oil
fry de onions, green peppers, tomatoe and garlic for about 2-5
minutes. Add the chicken and the beer, bring to boil, reduce the heat
and let it cook till the chicken is done and the beer is almost
absorbed. Do not let it dry. Serve with a side dish of rice.
Buen provecho........
Yoly Hughson Internet yoly@delphi.com fax 816-484-3542
Servings: 1 servings
Chicken With Mexican Beer Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beer; Beverages; Chicken; Mexican
The History of Recipes
It is quite feasible to trace the history of recipes back into ancient history, in fact as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that maybe, mostly, these early records were just basic pictorial instructions for food preparation.
In fact, the oldest recipe in existence, according to food historians is a collection of clay tablets in Sumerian which recount 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 and exhilarated. Later on, in Roman times around 25BC a roman called Apicius created a few documents detailing recipes enjoyed by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into starters, entrees and desserts, a very modern way of dining. This early Roman chef recounts how the cooks of his times made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks like bay, mint and parsley. Later on, we find a couple of recipe books which were published in the 1300s ; a cookery book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian curry that we all know today, but instead accounts of the types of meals enjoyed by the rich people of that time. Later on in the 1400s, people returning from the crusades brought us a variety of foods and spices from Arab countries, such as basil and coriander. The introduction of these new herbs and spices was responsible for an outbreak in recipe books, most of which are kept safe in private cookery archives. By the advent of the twentieth century, cookbooks were highly popular as a result of more people being able to read, more free time and having more money to spend. |
We hope you enjoy this Chicken With Mexican Beer recipe.
