Chicken Ya-Hah! Recipe


Ingredients

2 chicken breasts, split,
1 skinned and boned
1 cup celery, coarsely chopped
1 cup onion, coarsely chopped
3 jalapeno(s), fresh minced
1 tbsp sesame oil, dark
1/2 tsp celery seed, whole
8 tsp water chestnuts, sliced
1 (canned as a last resort)
2 tbsp chili powder, home made
1 (prepared if you must)
1/2 tsp cumin
1 tbsp oregano, fresh (3/4 t if
1 dried)
1/4 cup red wine, (dry-ish)
4 cloves garlic, crushed
3 can tomato sauce
1/2 tsp curry powder
1 tbsp szechwan chili sauce
1 oil for saute


Directions

Contributed to the echo by: Janice Norman Chicken "Ya-hah!" Saute the
celery, onions and garlic in the oils while you cut the chicken into
bite-sized pieces. When the onion is translucent add the chicken,
celery seed, jalapenos and water chestnuts. Saute until chicken is
barely done... add the remaining ingredients, cover and simmer for an
hour. Serve over either cornbread, rice or pasta... they're all good.
Enjoy!


Servings: 4 servings

 

 

Chicken Ya-Hah! Recipe brought to you by Recipe Ideas


Categories: Chicken; Poultry


The History of Recipes

Written recipes as a concept can be traced far back into distant history, in truth as far into history as the Egyptians, and quite possibly further than that. Having said that, in the main part, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.

Continuing our culinary historical journey, we find two interesting recipe books from the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they are unconnected to the spicy food that we all know today, but instead accounts of the types of food cooked for the nobility of the time.

When we get to the twentieth century, cookbooks are increasing in popularity due to higher levels of literacy, more leisure time and having more disposable income.

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We hope you enjoy this Chicken Ya Hah! recipe.

 


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