Ingredients
PICO DE GALLO
1 medium tomato
1 whole jalapeno pepper
1/2 avocado, peeled and seeded
1/4 cup minced red onion
1 tbsp kikkoman teriyaki sauce
2 tsp lime juice
1 1/2 tsp minced fresh cilantro
CHICKEN
6 chicken breast halves - (boneless)
1/2 cup kikkoman teriyaki sauce
1/2 tsp grated lime peel
1 tbsp lime juice
1 garlic clove, pressed
Directions
Prepare Pico de Gallo: Dice 1 medium tomato, 1 whole jalapeno pepper
and 1/2 avocado, peeled and seeded. Combine with 1/4 cup minced red
onion, 1 tablespoon Kikkoman Teriyaki Sauce, 2 teaspoons lime juice
and 1 1/2 teaspoons minced fresh cilantro. Let stand at room
temperature 2 hours for flavors to blend.
Rinse chicken chicken and pat dry with paper towels; place in large
plastic bag. Combine remaining ingredients; pour over chicken. Press
air out of bag; close top securely. Marinate 1 hour; turn bag over
occasionally. Reserving marinade, remove chicken and place on grill 5
to 7 inches from hot coals. Cook 15 to 18 minutes or until chicken
is tender; turn over and baste with reserved marinade occasionally.
Serve with Pico de Gallo.
Source: SPICE UP YOUR MEALS! with Kikkoman Teriyaki Sauces Reprinted
with the permission of Kikkoman International Inc. Electronic format
courtesy of Karen Mintzias
Servings: 6 servings
Pollo Con Pico De Gallo Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry
The History of Recipes
Recipes as a concept can be traced far back into the far past, in truth as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, in the main part, these old cookbooks were just very basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe found, according to historians are some tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius created a number of documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into starters, main course and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of his times made use of many different spices, including a few you will know such as bay, rue and asafoetida. Continuing our culinary historical journey, we find a couple of interesting cookery books which date from the fourteenth century : one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the curry that is popular today, but instead descriptions of the types of meals prepared by the cooks of the upper classes. Later on, in the 15th century, people returning from the crusades brought us many new spices and herbs from the East, including spices like basil and rosemary. The introduction of these new foods and spices led to an increase in publications on food, many of which are kept safe in academic collections. Over the succeeding few hundred years, the families of Europe tried to serve the most exotic banquets, and as a result the best chefs and their collection of recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cookbooks were increasing in popularity mostly due to increased literacy, people having increased spare time and having more money. |
We hope you enjoy this Pollo Con Pico De Gallo recipe.
