Ingredients
1 can (16 ounce) chopped tomatoes
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp cumin
1 tsp dried oregano
1 bay leaf
10 small chicken pieces (up to 12)
1 tsp coarse salt
1/2 tsp freshly ground black pepper
1 green bell pepper, sliced
1 cup green peas
Directions
Place tomatoes in a blender or a food processor fitted with the metal
blade and process until liquefied. Set aside.
Heat oil in a large saucepan or stockpot over moderate heat. Add
onion and saute until soft, about 10 minutes. Add garlic and saute
for another 2 minutes. Add cumin, oregano and bay leaf and stir to
combine. Sprinkle chicken pieces with salt and pepper and add to pan.
Brown the chicken lightly. Add the tomatoes and enough water to cover
3/4 of chicken. Bring to a boil, cover, reduce the heat, and simmer
for 45 minutes to 1 hour, until chicken is cooked through. About 10
minutes before the chicken is done, add the green pepper and peas.
Serve warm. Posted to MM-Recipes Digest V3 #4.TXT
Servings: 5 servings
Peruvian Stewed Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Soup; Stew
The History of Recipes
Written cooking instructions as an idea can be observed far back into history, at least as far as ancient Egypt, and possibly even further than that. However, in the main part, these old recipes were just simple pictorial instructions for preparing food.
Continuing our culinary historical journey, we find two interesting books which appeared in the 14th Century : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these are nothing to do with the spicy food that is familiar to us all today, but rather descriptions of the types of meals eaten by the upper classes. When we get to the twentieth century, cook books were in high demand, mostly as a result of more people being able to read, more free time and having more disposable income. |
We hope you enjoy this Peruvian Stewed Chicken recipe.
