Ingredients
3 lb roasting chicken
1 cut into quarters or serving
1 pieces, or
3 lb chicken breasts and thighs
1 salt and fresh ground pepper
1 to taste
3 cloves garlic -- 3 to 4
1 cloves
1/2 tsp ground cumin
1/2 cup sour orange juice -- seville
1 oranges
1 or 1/4 cup sweet orange
1 juice mixed
1 with 1/8 cup each fresh lime
1 and
1 lemon juice
1/4 cup olive oil -- or vegetable
1 oil
1/2 cup dry sherry
1 large onion -- thinly sliced
1/2 cup chicken stock -- or canned
1 broth
1 tbsp flour -- optional
2 tbsp fresh parsley -- finely
1 chopped
Directions
Wash the chicken, pat it dry with papper towels, and season liberally
with salt and pepper. In a mortar, crush the garlic into a paste
with the cumin and rub the garlic paste into the chicken. Place the
chicken in a nonreactive bowl; pour the orange juice over it, cover,
and refrigerate at least 1 hour or overnight. Remove the chicken from
the marinade (reserving the marinade) and pat dry. In a
heavy-bottomed pan, heat the oil over medium heat until fragrant,
then brown the chicken on all sides. Add the reserved marinade, the
sherry, onion, and stock, reduce the heat to low, cover, and simmer
until the chicken is fork tender, 35 to 45 minutess. Transfer the
chicken to a serving platter. Strain the sauce through a colander and
return it with the flour to the pan. Cook the sauce over low heat,
stirring, until it has thickened, 5 to 6 minutes, correct the
seasonings, pour over the chicken, and garnish with the parsley.
Recipe By : "Memories of a Cuban Kitchen" by Mary Urrutia
Servings: 4 servings
Pollo Criollo En Cazuela (Mom's Farm Style Ch Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry
The History of Recipes
We can read the history of `recipes` far back into distant history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, in the main part, these ancient records were just very basic pictorial instructions for meal preparation.
In fact, the oldest recipe discovered so far, according to academics are some ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in Roman times around 25BC a roman called Apicius wrote a collection of documents detailing recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were split into hors d`oeuvres, main meal and desserts, a very modern way of dining. This early Roman chef tells us how the chefs of Roman times made use of many spices and herbs, including a few that are still present in modern kitchens for example bay, mint and asafoetida. Later on, we find a couple of recipe books published in the 1300s : a cookery book titled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the spicy food that we all know today, but rather accounts of the types of meals eaten by the upper classes of those days. Later on in the 1400s, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, such as parsley, basil and rosemary. The introduction of these new herbs and spices caused an eruption in books on cooking, most of which still exist in private cookery archives. For the next few years, the powerful and wealthy competed to serve the most extravagent banquests, and because of this cooks and their collection of recipes were at a premium. Even so, it wasn`t until the 19th century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and recording recipes of the day. By the advent of the twentieth century, cookbooks are highly popular as a result of higher levels of literacy, more free time and having more disposable income. The introduction of the TV gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Pollo Criollo En Cazuela (Mom's Farm Style Ch recipe.
