I made this today and it was absolutely delicious! Will definitely do it again. The saffron really makes this dish. Thanks Sarah for inspiring me in the kitchen.
A few years ago, I traveled to Costa Rica with my best friends and our high school Spanish class. One day we had lunch at this lovely little restaurant two miles from the border of Nicaragua, and they served us arroz con pollo and yuca fries family style. It was a meal I'll never forget, and I've been looking for a recipe to try to recreate it! This looks identical. :)
This is very similar to how my mom (and now I do) make her arroz con pollo except she browns the rice in the chicken fat before adding the onion, garlic and cumin, subs the saffron and wine for turmeric. I love that you added peas at the end to just steam them, I hate overcooked peas.
I was so, so, soooo happy to hear that I could use arborio rice for this! We love rice and I bought it to make risotto (never made in my life) well 3 months later and haven't used. So I am super excited to try in this dish. Tytytytyty! Lifesaver because hubby went off the deep end at the price for that rice! Good thing he always praises me after he eats because I buy ALOT OF EXPENSIVE ingredients! Good thing he didn't know the price of the saffron I buy, lol! Its a wonderful spice and there is no sub for it in a recipe IMO.
You can also finish it on the stove top if you don't want to have to turn on the oven. Just set it on low, and put a piece of aluminum foil under the top (lid) so that none of the steam escapes. Oh, and one last tip, instead of wine, in my house, we use beer. OMG, SOOO good!
I made it just after I saw the video. I had to substitute white wine for the red but it was great. I have one tip. after 25 min take the pan out and try to stir. It can seem like liquid was not absorbed but maybe it was just badly distributed and after stirring it will come together nicely.
OMG!! it's you!! I love your food!! I've cooked so many meals of yours for girls that were playing hard to get and just like that, I slept with them that same night!! If you only knew how many women I've laid because of you, it would blow your mind, at least 35 to 40!! That's a low # if you ask me.. Thank you so much!
I just made it! It is delicious, especially the rice! Next time I will brine the chicken in salt water at least half an hour. The chicken legs tasted little bland although I sprinked enough salt.
delicious! I can only imagine how good your kitchen smelled when you were frying that chicken! People always say mmm while i'm baking or making chocolates but sometimes I would really like to be creating savoury things like fried chicken! ahha x
el azafran es tan escaso y costoso que en America Latina usamos onoto o achiote reposado en aceite tibio y nos colorea masas y arroces maravillosamente y para todos los bolsillos!
I measure the arroz bomba like my suegra taught me - in an espresso cup, one of rice, two of liquid per person, add grated tomato, chorizo and you need pimenton de la vera or Spanish paprika. I am making this, but on the stovetop, wait until liquid is absorbed and let rest for 10 minutes because this rice is very hard and it needs to steam after absorbing the liquid.
Can I leave the pan on the stove on low heat instead of putting it into the oven? Not sure if my pan's handle can survive a heated oven. Great recipe btw can't wait to try it!
Glad your channel is back to more kind of everyday food... Easy and nice dish for amateurs and more ☺️ One big suggestion: STOP cutting onions in a horizontal way! 1. No efficiency at all because an onion's structure! 2. Even in your video, we can see how uncomfortable it is too cut vertical afterwards! 😉 3. So do all fans and others a favour and start to teach people NOT to cut onions in a horizontal way. Or ask Thomas, he can show, that it is useless or let's say even worse onto cut them on your way! It is old school way, which was never proper! So be a great host and never stop learning or be afraid of new techniques 😀
+Sarah Carey because you have a great teacher, but she (Martha) stays very old school as I see on her and your videos (when she appears on yours) 😉 so you agree on my suggestion to cut onions? ☺️
definitely going to make this! but without the saffron though cause, i don't know its kinda hard to find spices like this in my place. if its possible, can i substitute the saffron with rosemaries? or nevermind? haha
you do need more liquid, and the chicken might over cook in the time it takes to cook the rice, so i would take it out when it's done and let the rice continue cooking.
Oh so right! If you have trimmed your chicken so that the skin just covers the meat it won't be too much fat. The fat is what makes it taste so good! FAT AND FOND SHOULD BE A FOOD GROUP!
All her recipes are wonderful and she is accomplished chef.This looks perfectly acceptable .Saffron is perfect for taste and color.Ive tried her recipes and the results speak for themselves.I have noticed however that on many of these spanish and italian recipes food snobs come out en masse.Ironically these same countries hold sizeable communities of poverty stricken citizens.Citizens that no doubt would enjoy your gastronomic superiority. So put your money where your mouth is ,and feed them .Instead of grandstanding on RU-vid.
+Sarah Carey I NEVER said you did nor was I implying that. You have clearly overlooked my comment and have treated it as if I said something demeaning. My comment was not derogatory in anyway, I was actually complementing you on your effort. You're welcome. :)
I so so love how you made this dish I've seen Cook's Country the way they made it it it sucked I didn't like it yours was the best I love the environment of your kitchen very beautiful and I'm beyond impressed with your cookware was very beautiful neat and clean thank you for making this dish with the wind and the bits of saffron flakes I guess it looks kind of like flakes was just beautiful I think I'll save yours as opposed to others I seen a lady named Gina Young who gets on RU-vid when she made it then she put olives in it and then a few other things and it just didn't look quite as good yours looked better more simpler and just more hearty I'm a new subscriber and I would like to know I don't like olive oil and I like to know do you ever cook with grapeseed avocado macadamia nut Walnut sesame seed safflower seed and hazelnut oils please respond thank you for this beautiful presentation have a blessed week
You can use any high temp oil. I use avocado some but find that sometimes they lie about the way its processed so do your research. But I love sunflower oil. I love to use ghee. I also love walnut oil for making cookies and cakes!
Those rice she is calling out needs to be soaked in an alkaline solution with a low heat. Removes the starch and creates hydration. If you dont do this your rice will be hard regardless if it looks like the water soaked up. The grain will still be hard with a glossy look.
Surprised to see Zaafran there!!! Best kind comes from Iran. And to take simple boring cup of tea to something extreme delicious by adding tiny sprinkle of Zaafaran to your cup
Believe me they work really well with this dish. I do a similar one very often and add peas and chorizo - it is soooo good. I had never eaten risotto until recent years and now it is one of my all time favourite dishes.
+NazsVideos I'm Nicaraguan too and the only thing similar to ours is the name. the rice she cooked is similar to paella (the only thing missing here are shrimps and Fish).theres missing many things to be called Nicaraguan arroz con pollo.
The video is titled Arroz Con Pollo. Is this a Spanish or Mexican dish? Or, perhaps just indicating it's chicken and rice which is precisely what arroz con pollo means. Maybe it's a Spanish dish because this preparation is not Mexican? She certainly confidently demonstrates. It does appear to be a tasty chicken dish!
