Ingredients
1/2 cup vegetable oil
3 each onions, chopped
6 cl garlic, minced
4 each rocoto chiles, seeds & stems removed; mi
1/2 tsp cinnamon
1 tbsp cumin seed, crushed
1 tsp basil
2 cup peanuts, roasted and coarsely chop
1/2 cup freshly grated parmesan cheese
1 each chicken (3-1/2 to 4 pounds) poached, meat removed from
3/4 cup low-fat plain yogurt, at room temperature
1 salt
1 freshly ground black pepper
1 boiled potatoes for garnish
Directions
Heat the oil in a large saucepan and saute the onions and garlic
until the onions are soft. Add the chiles, cinnamon, cumin, basil,
peanuts, cheese, and the chicken meat to the saucepan and fold
together gently. Cook to heat through.
Two or three minutes before serving, stir in the yogurt and correct
the seasonings.
Authors' heat scale: Hot.
_Hot and Spicy Latin Dishes_ from Chili Pepper Magazine Dave DeWitt,
Mary Jane Wilan, Melissa T. Stock Prima Publishing, 1995 ISBN
1-55958-484-X Typos by Jeff Pruett
Servings: 6 servings
Pollo Al Ajo Estilo Peruano (Peruvian Garlic Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry; Vegetable
The History of Recipes
Written recipes as a concept can be observed way back into ancient history, certainly as far back as the Egyptians, and possibly even further. In practice though, generally, these old recipes were just very simple hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe found, according to experts is a collection of stone tablets in ancient Sumerian which show the preparation 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 wonderful. Much later, in Roman times a man called Apicius compiled some scripts describing recipes cooked by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Additionally, he tells us how the ancient chefs used a good variety of spices and herbs, including a few that are still present in modern kitchens such as bay, mint and asafoetida. Continuing our culinary historical journey, we have two interesting books from the 1300s : a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian curry that appears on menues today, but instead recipes for the types of food enjoyed by the rich and powerful of those days. In the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new herbs and spices caused a surge in recipe books, the majority of which still exist in private libraries. Like it or not, the introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like those on our site. |
We hope you enjoy this Pollo Al Ajo Estilo Peruano (Peruvian Garlic recipe.
