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
It is possible to trace the history of written recipes back into history, certainly as far into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, in the main part, these old cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to academics are a few stone tablets in the Sumerian language 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 having made anyone who drank it feel wonderful and blissful. During the time of the Roman Empire a man called Apicius created some documents which described recipes prepared by the Romans. In his works, Apicius tells us how the roman meals were divided into hors d`oeuvres, main meal and afters, something we still use today. Additionally, he describes how the early Romans were skilled in the use of many different spices and herbs, including some familiar names such as thyme, mint and dill. As our culinary historical trip moves on a few more years we have two interesting cookery books from the 14th Century ; one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the curry that is familiar to us all today, but rather descriptions of the types of food prepared for the nobility of the time. In the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cuisine, including parsley and basil. The introduction of these new herbs and spices created an explosion in manuscripts on cooking, most of which still exist in private collections. Over the following few hundred years, the rich families of the West tried to lay on the best banquets, and because of this the best cooks and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that cooking and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collating, testing, and writing down the recipes that were being prepared for the better households. By the arrival of the 20th century, cooking publications were increasing in popularity due to higher levels of literacy, people having more spare time and being a little richer. |
We hope you enjoy this Chicken With Spanish Rice recipe.
