Ingredients
2 chickens-2 1/2 lbs each
1 red bell pepper-halved, seed
1 yellow bell pepper-seeded, h
1 cup olive oil-virgin
4 cup garlic-chopped fine
1 1/2 cup roma tomatoes-16 oz size-cho
1 cup chicken stock
3 tbsp oregano-fresh, finely choppe
1 salt and pepper
Directions
Fat grams per serving: Approx. Cook Time:
:35 Preheat oven to 400 deg F. Cut chickens into quarters. Cut bell
peppers into strips. Pour olive oil into a large roasting pan or
ovenproof saute' pan and heat on top of stove. When oil is hot, sear
chicken parts over high heat for about 2 minutes each side, or until
browned. Add bell peppers, garlic, chopped tomatoes, chicken stock,
oregano, and salt and pepper to taste. Cover loosely with aluminum
foil, set in preheated oven, and bake for 10 minutes.
Uncover, add juice from tomatoes, and bake for another 20 minutes,
until most of the juices have evaporated.
Servings: 4 servings
Chicken W/ Red & Yellow Bell Peppers Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
We can read the history of `recipes` way back into distant history, in fact as far back into recorded history as the early Egyptians, and possibly even further. However, generally, these old cookbooks were just very simple pictorial instructions for meal preparation.
In fact, the most ancient recipe in existence, according to experts are some ancient tablets in the Sumerian language 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 blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, entrees and desserts, something we still use today. Aspicius also tells us how the ancient cooks used many herbs, including a few you will know such as thyme, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, including spices such as parsley, basil and rosemary. These new foods and spices led to an outbreak in cookery books, most of which are now in private libraries. For the next few years, the upper-class families of the West strove to serve the most exotic banquets, and as a consequence, chefs and their collection of recipes became highly prized. Nevertheless, it was during the 1800s the formal cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy. By the advent of the twentieth century, cookery publications were starting to become popular due to more people being able to read, more spare time and disposable income. |
We hope you enjoy this Chicken W_ Red & Yellow Bell Peppers recipe.
