Ingredients
1 each cut up chicken (3 1/2 lbs)
1 each freshly ground peppr to
1 tast
1 tbsp olive oil
1/2 cup onion -- chopped
1/2 cup green pepper -- chopped
1 each jalapeno ppr.,chop -- rem
1 seed
1 each garlic, large clove --
1 minced
1 tsp cumin -- ground
1 each tomato (med) peeled/chopped
1 tbsp lemon juice
1 can black beans (15 oz)
Directions
Sprinkle chicken with freshly ground pepper to taste. In a 12 inch
skillet, saute chicken in olive oil about three minutes on each side;
remove from pan. To pan drippings, add onion, green pepper, jalapeno
pepper and garlic. Cook two minutes, or until onions are softened.
Stir in cumin, tomatoes, lemon juice and black beans. Return chicken
to pan; cover and simmer 20 minutes. Remove lid and continue to cook
until chicken is done and juices run clear, about 10 minutes. Serve
with rice. Preparation time = 10 minutes. Cooking time - 40 minutes.
Recipe By :
From: Date: 05/28
Servings: 4 servings
Chicken~ Cuban Style Recipe brought to you by Recipe Ideas
Categories: Chicken; Cuban; Poultry
The History of Recipes
Academics have found proof that recipes existed way back into distant history, certainly as far back into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, in the main part, these ancient records were just very basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to experts in ancient history are a few tablets in Sumerian which recount the baking 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`. As we move into The time of the romans 25BC a roman called Apicius wrote some scripts showing how to cook the recipes prepared by the Romans. In his works, he tells us how the roman meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Romans were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. Closer to modern times, we find a couple of books published in the fourteenth century : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the indian curry that is served today, but rather accounts of the types of meals served to the rich people of that period. Later, in the 15th century, people returning from the crusades brought back many new foods and spices from the holy land, including spices like coriander, parsley, basil and rosemary. These new foods and spices was responsible for a surge in books on cooking, the majority of which still exist in private cookery archives. During the next few hundred years, the powerful and wealthy houses strove to lay on the most extravagent banquests, and consequentially the best chefs and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that fine cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cook books are starting to become popular as a result of better eduction, people having increased free time and having more disposable income. Like it or not, the introduction of TV gave us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes such as those found on our site. |
We hope you enjoy this Chicken~ Cuban Style recipe.
