Ingredients
1/2 cup dry vermouth
2 1/2 tsp cinnamon
1/3 cup honey
2 tbsp lime juice
1 small clove of garlic, crushed well
1 salt
1 frying chicken (about 2 pounds), di, sjointed
Directions
Mix together vermouth, cinnamon, honey, lime juice, garlic and salt
to form marinade. Pour over disjointed chicken, turning pieces so
that they are well coated. Let stand in the refrigerator for about 5
or 6 hours in the marinade. Remove and bring to room temperature.
Broil chicken over charcoal basting with the marinade. Broil about 40
minutes, not too close to the coals. A little additional vermouth
can be added to marinade if it becomes too thick while cooking.
Serves 2 to 4.
From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom.
Doubleday and Company, N.Y., 1965.
Posted by Stephen Ceideberg; March 9 1993.
Servings: 2 servings
Pollo Adobado (Spicy Chicken) Recipe brought to you by Recipe Ideas
Categories: Chicken; Mexican; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into distant history, at least as far into history as ancient Egypt, and possibly even further than that. Interesting though that is, these, ancient recipes were just very simple pictorial recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to experts in ancient history is a series of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`. During the time of the Romans a Roman scholar, called Apicius, assembled some scrolls detailing recipes cooked by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. He also informs us how the cooks of Roman times used many different aromatic flavours, including some that we all recognise such as bay, rue and asafoetida. Moving our culinary historical trip onwards, we have two recipe books which date from the 14th Century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books have no connection with the curry that is popular today, but instead accounts of the types of food cooked for the nobility of the time. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas caused an explosion in publications on food, many of which are kept safe in private cookery archives. When we get to the 20th century, recipe books were in great demand, mostly due to higher levels of literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Pollo Adobado (Spicy Chicken) recipe.
