Ingredients
1 tbsp veg oil (plus 1 tsp)
2 lb chicken, skinless boneless
1 breasts
1/2 tsp paprika
8 oz rice, uncooked
1/2 cup scallions, sliced
1 1/2 cup chicken broth, low sodium
1 cup tomatoes, whole, canned,
1 with liquid
2 tsp parsley, chopped
1/8 tsp saffron or turmeric, ground
1/8 tsp black pepper, fresh ground
1 1/2 cup green beans, halved
2 tbsp pimiento, chopped
Directions
In a large non stick skillet over medium high heat warm the oil.
Sprinkle both sides of the chicken with the paprika. Add the chicken
to the skillet and cook til golden on both sides, 7-8 minutes. Remove
the chicken to a dish, and cover loosely to keep warm.
Add the rice and scallions to the skillet. Cook stirring frequently,
until the rice is golden and translucent, 2-3 minutes.
Stir in the broth, tomatoes with the liquid, parsley, saffron, and
pepper. crushing the tomatoes with a spoon. Bring the liquid to a
boil. Return the chicken and any juices that may have accumulated to
the skillet. Cover. Reduce heat to low, and simmer for fifteen
minutes, stirring occasionally.
Stir in the green beans and pimiento. Cover and cook til just tender,
about 15 minutes.
~=}[ Saffron, which gives the rice in this dish it's characteristic
yellow color, comes from the flower of the saffron crocus. It takes
70,000 flowers to make just one pound of saffron, which helps explain
it's high price.]{=-
WW: 1/2 fat, 3 pro, 3/4 veg, 1 bread, 10 optional cals. Per serving:
270 cal, 29 g pro, 4 g fat, 26 g carbs, 66 mg chol, 137 mg sodium
Servings: 8 servings
Chicken With Spanish Rice Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Rice; Spanish; Vegetable
The History of Recipes
Food historians have traced the existence of recipes way back into ancient history, certainly as far as early Egypt, and maybe further still. Having said that, these, old records were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a collection of stone tablets in ancient Sumerian describing the baking 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 exhilarated. As we move into The time of the roman empire 25BC a man called Apicius created a collection of scripts detailing recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into appetizers, main course and desserts, something that is very familiar to us today. Aspicius also tells us how the Roman cooks were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks such as basil, rue and dill. As our culinary historical trip moves on a few more years we have a couple of cookery books which were published in the 14th Century - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian curry that appears on menues today, but instead descriptions of the types of food on the menus of the upper classes of that period. In the fifteenth century, knights returning from the crusades brought us a variety of foods and herbs from the holy lands, including coriander, parsley, and rosemary. These new culinary innovations led to an increase in recipe books, some of which are kept safe in academic collections. The introduction of television brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Chicken With Spanish Rice recipe.
