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
Academics have tracked the existence of recipes back into the far past, certainly as far back into history as pharonic Egypt, and maybe further still. Having said that, in the main part, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in the Sumerian language which show 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 tried it feel blissful. As we move into Roman times 25BC a roman called Apicius created a few documents which described recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main course and afters, something that is very familiar to us today. Aspicius also informs us how the Romans used many different aromatic flavors, including a few you will know for example basil, fennel and parsley. Moving on, we find two interesting recipe books which were published in the fourteenth century : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these two books are not about the curry that appears on menues today, but instead accounts of the types of meals on the menues of the rich and powerful of the period. Later, in the 15th century, people returning from the crusades brought us many new foods and herbs from Arab countries, including spices like basil and rosemary. These new herbs and spices led to an increase in manuscripts on food, some of which are kept safe in private cookery archives. By the advent of the 1900s, cookbooks were starting to become popular mostly as a result of more people being able to read, people having increased leisure time and being a little richer. The revolution that is television gave us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Yellow Rice recipe.
