Ingredients
3 lb cut up broiler-fryer chicken
1/2 lb italian sausage links, cut into l-i, nch pieces
2 tsp chopped fresh or l/2 teaspoon dried, basil leave
1 tsp chopped fresh or 1/4 teaspoon dried, thyme leave
1/2 tsp salt
1 medium onion, chopped (about l/2 cup)
1 large red bell pepper, cut into l/2-inch strips
1 large green bell pepper, cut into l/2-inch strips
1 clove garlic, finely chopped
1 can (15 ounces) tomato sauce with tomat, o bits
Directions
Arrange the chicken, skin sides up and thickest parts to outside
edges, in rectangular microwavable dish, 13 x 9 x 2 inches. Add
sausage. Cover with waxed paper and microwave on high 15 minutes;
drain.
Sprinkle with basil, thyme, salt and onion. Arrange bell peppers on
top; sprinkle with garlic. Pour tomato sauce over top. Cover with
waxed paper and microwave 12 to 15 minutes, rotating dish l/2 turn
every 5 minutes, until thickest pieces of chicken are done.
6 servings.
Nutrition information Per Serving
1 serving Percent of U.S. RDA
Calories 505 Protein 76% Protein, 9 50 Vitamin A 22%
Carbohydrate, 9 10 Vitamin C
63% Fat, 9 28 Thiamin 14% Cholesterol, mg 160
Riboflavin 24% Sodium, mg 540 Niacin 80% Potassium, mg 810
Calcium 4% Iron 20%
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken With Bell Peppers Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
It is possible to trace the history of `recipes` way back into the distant past, certainly as far into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, generally, these early records were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to historians is a series of clay tablets in 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 having made anyone who tried it feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. Additionally, he tells us how the early Romans made use of many different aromatic flavours, including many that are still in use today such as basil, fennel and dill. Later, there are a couple of interesting recipe books which appeared in the fourteenth century ; one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these have no connection with the curry that is popular today, but rather recipes for the types of food served to the upper classes of the period. Later, in the fifteenth century, the Crusaders brought back many foods and herbs from the holy land, including spices like parsley and basil. The introduction of these new culinary ideas prompted an explosion in manuscripts on cooking, many of which still exist in private libraries. During the following few hundred years, the powerful families of the West competed with each other to lay on the most exotic meals, and consequentially the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the 19th century that fine cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and recording the recipes of their peers. By the advent of the 1900s, cooking publications were highly popular due to more people being able to read, people having more free time and having more money. The revolution that is television brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chicken With Bell Peppers recipe.
