Ingredients
2 whole chicken breasts, halve
1 tbsp extra-virgin olive oil
1 garlic clove, chopped
1 small onion, chopped fine
1 cup raw rice
3 cup water
1 pinch saffron threads or powder
1 cup chopped broccoli (or frozen)
Directions
Saute the chicken in the oil with the garlic and onions until lightly
browned. Remove mixture to a large pot, discarding excess oil. Add the
rice, water, and large pinch of saffron to the pot and bring to a
boil. Reduce the heat and simmer. tightly covered, until the rice is
tender (at least 30 min.), adding extra water if necessary. When the
rice is nearly tender, add the broccoli to the top of the pot and
cover. Cook for 5 min more. Broccoli should be bright green and
tender when the meal is cooked. If the rice is done before the
broccoli, simply turn off the heat, cover the pot again, and let the
broccoli finish cooking by steaming.
Children like the novel idea of "yellow" rice.
Servings: 4 servings
Chicken Yellow Rice Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Rice; Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into antiquity, in truth as far back as ancient Egypt, and potentially, even further back. In practice though, mostly, these old records were just primitive hieroglyphic instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to Professor Solomon Katz, are a few ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a number of documents which described recipes cooked by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and desserts, a very modern way of dining. Additionally, he describes how the ancient cooks used a good variety of herbs, including some that we all recognise for example thyme, mint and parsley. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes caused an increase in books on cookery, most of which are now in academic collections. By the advent of the 1900s, cookery books were starting to become popular mostly as a result of better eduction, people having increased leisure time and being a little richer. Like it or not, the introduction of TV brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chicken Yellow Rice recipe.
