Ingredients
1 cup strong chicken stock
9 oz whole tomatoes (undrained)
3 each cloves garlic, minced
2 each boneless chicken breasts
1/2 cup tequilla
1 each juice from two limes
1 heavy dash cayenne pepper
1 tsp chili powder
1 tsp cumin
1/2 tsp coriander
1 salt to taste
1 olive oil
Directions
Simmer the chicken breasts in the stock, until tender. Remove and
cube. Set aside, reserving stock. Saute' the garlic in olive oil. Add
tomatoes (breaking up) and the remaining ingredients; simmer, covered
1/2 hour. Add chicken and re-heat. Toss with cooked noodles. If sauce
becomes too thick, add the chicken stock. Sprinkle with Parmesan
cheese and garnish with fresh basil or parsley leaves. FROM:
SHERYL HOUSE
(FGKG27A)
Servings: 4 servings
Chicken Tequilla *** (Fgkg27a) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can read the history of `recipes` back into distant history, at least as far back into history as ancient Egypt, and quite possibly further than that. In practice though, sadly, these old records were just simple hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe found, according to academics are a few stone tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `wonderful`. Later on, in Roman times around 25BC a man called Apicius compiled a number of scripts describing recipes prepared by wealthy Romans. In his publication, Apicius describes how the roman meals were separated into hors d`oeuvre, entrees and afters, something we still use today. Aspicius informs us how the ancient cooks used a good variety of aromatic flavors, including a few that are still present in modern kitchens like thyme, rue and dill. Later on, there are some recipe books which date from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that is familiar to us all today, but instead accounts of the types of meals on the tables of the rich people of the time. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from the Middle-East, including spices like parsley and basil. These new culinary innovations prompted an outbreak in manuscripts on food, many of which are now in private cookery archives. For the next few years, the wealthy families of Wesstern Europe competed with each other to offer the most exotic meals, and as a result the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, trying out, and recording recipes to help cooks of their time. By the advent of the twentieth century, recipe publications are in great demand, mostly due to increased literacy, people having increased free time and having more disposable income. The introduction of the TV brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Chicken Tequilla ___ (Fgkg27a) recipe.
