Ingredients
PHILLY.INQUIRER
8 thighs broiler-fryer,skinned
1/2 tsp salt
16 oz whole tomatoes chopped
1/2 tsp cumin
1/2 cup golden raisins
1/8 tsp red pepper
1 tbsp chopped green chilies
2 tbsp vegetable oil
1 tsp sugar
1/2 cup chopped onions
1 tsp cinnamon
1/4 cup liced almonds
Directions
IN A SMALL BOWL,MIX TOGETHER THE TOMATOES,RAISINS,GREEN
CHILIES,SUGAR,CINNAMON,SALT ,CUMIN,AND RED PEPPER AND SET ASIDE.IN A
LARGE FRYING PAN,PLACE THE OIL AND HEAT TO MEDIUM HIGH.ADD THE
CHICKEN AND COOK,TURNING,ABOUT 10 MINUTES OR UNTIL BROWN ON ALL
SIDES. ADD THE ONION AND COOK,STIRRING 2 TO 3 MINUTES OR UNTIL
SLIGHTLY TENDER.DRAIN OFF EXCESS FAT.ADD THE TOMATO
MIXTURE;COVER,REDUCE THE HEAT T MEDIUM,AND COOK ABOUT 15 MINUTES OR
UNTIL CHICKEN IS FORK TENDER.UNCOVER A COOK FIVE MINUTES LONGER.SERVE
CHICKEN AND SAUCE OVER HOT COOKED RICE.SPRINKLE WITH ALMONDS.MAKES
FOUR SERVINGS.
Servings: 4 servings
Chicken Picadillo Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry; Vegetable
The History of Recipes
We can trace the history of written recipes back into ancient history, certainly as far into history as ancient Egypt, and maybe even further. In practice though, generally, these early cookbooks were just primitive hieroglyphic recipes for food preparation.
In fact, the oldest recipe discovered so far, according to academics is a collection of tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Later on, in Roman times around 25BC a man called Apicius created a number of scripts describing recipes cooked by his fellow Romans. In his publication, Apicius recounts how the meals were separated into hors d`oeuvre, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient Romans made use of a wide range of aromatic flavors, including some familiar names such as bay, fennel and dill. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new culinary innovations caused an explosion in publications on food, the majority of which are kept safe in academic collections. The introduction of the TV brings us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chicken Picadillo recipe.
