Ingredients
1 lb chicken breast -- cut into
1 bite sized
1 cup onions -- chopped
1/2 cup celery -- sliced
1/2 cup carrots -- sliced
20 ml garlic -- crushed
1 cup fresh tomato salsa -- recipe
1 to follow
28 oz can tomatos
3 tsp chili powder
1/2 tsp cumin
2 cup garbanzo beans -- soaked*
1 large green pepper -- sliced
4 chicken boullion cubes -- or
4 cup broth
1 salt & pepper to taste
Directions
Brown chicken, onions & garlic in olive oil. Add all ingredients &
simmer 1 hour. *If using canned garbanzo beans, add at the last 10
minutes of cooking. From: Connie Rizzo
Recipe By :
From: Date:
Servings: 8 servings
Connola's Chicken Chili Recipe brought to you by Recipe Ideas
Categories: Chicken; Chili; Poultry
The History of Recipes
Recipes as an idea can be observed way back into ancient history, certainly as far back into recorded history as the ancient Egyptians, and maybe further still. However, sadly, these early records were just very basic hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to historians are a few ancient 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 `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, entrees and afters, something we still use today. Aspicius informs us how the Roman cooks made use of a good variety of spices and herbs, including many that are still in use today such as bay, rue and asafoetida. Moving our culinary historical trip onwards, we have a couple of recipe books dating from the 14th Century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books are nothing to do with the curry that is familiar to us all today, but instead accounts of the types of food on the menues of the upper classes of the time. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including rosemary and coriander. These new herbs and spices caused a surge in manuscripts on food, most of which are kept safe in private cookery archives. Over the next few hundred years, the rich families of Europe competed to serve the most exotic banquets, and consequentially the best cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. When we get to the 1900s, recipe books were highly popular mostly due to better eduction, people having more spare time and having more money. The arrival of TV brought us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Connola's Chicken Chili recipe.
