Chicken Wings with Rice and Beans | Jacques Pépin Cooking At Home | KQED

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Jacques Pépin shares his recipe for chicken wings with rice and beans (or arroz con pollo). This inexpensive, simple, and satisfying dish serves 4 - 5 people.
What you'll need:
2 slices bacon, 1/2 jalapeno, 1.5 lbs chicken wings (about 12), 1/2 cup onions, 2 cloves garlic, 1 cup rice, 2 cups liquid, 1 can chickpeas, 1 cup diced tomato, 1 tsp cumin, 1/2 cilantro stems (frozen), salt, Tabasco, olive oil.
Jacques Pépin Cooking At Home: Arroz con pollo
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. jp.foundation/
Subscribe to ‪@KQEDFood‬ to watch more food videos.

Опубликовано:

30 сен 2024

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Комментарии : 351

@KevinJonesMedia 3 года назад

I love how Jacques Pepin has 24 James Beard awards, but all of his videos on this channel consist of “I’m going to throw everything I have in my pantry together because it’s going to taste good.” Absolute legend.

@yhtomitreddar9654 3 года назад

This is what drew me to him in the beginning...him and Julia playing off eachothers "normalness"

@recondoc65 3 года назад

Too true!

@JakobderLugner 2 года назад

he won those for doing exactly what he's doing in this video though

@billb5690 2 года назад

Pepin is the king

@danielsmeyer Год назад

The GOAT

@EkimGram 3 года назад

"I think my wife would be happy with it." Exactly what he says when he's cooking his mother's recipes. ...I'm not crying. YOU'RE crying

@nickrangel153 3 года назад

Yeah...I just realized she passed. His reflections are really sweet but do make me tear up a little.

@timjohnson7919 Год назад

My favorite chef for 40 years -- I'll never get tired of watching him cook absolutely anything.

@ianhamilton396 3 года назад

As lovely as this is as a recipe, honestly could watch him teach me how to boil water, correctly.

@marielittle690 3 года назад

I know, right?....I just love him....

@waynemanoffaith34 Год назад

So true. I agree 💯

@pippalefebvre5575 3 года назад

I made this dish last week. Only changes I made were substituting in black beans and chicken thighs. Otherwise I followed the recipe to a T. It was so delicious and easy to make. I did throw in some extra cilantro leaves at the end - and the color contrast of black beans, green cilantro and red tomatoes made the dish really pretty. This recipe is terrific. Can’t wait to make it again

@johnnyquest6115 3 года назад

Mr. Pepin has got to be the most rudimentary cook I've ever seen. It's the recipes he comes up with, the way he handles the ingredients, how he cuts them up and how he uses them. He's very casual about it as if saying, "You can do it this way, or you can do it that way." In other words, he's telling you you're your own cook. "This is how I like it, and that's how my wife likes it." Nothing is written in stone.

@ARIZJOE 3 года назад

Chef Pépin, a very sophisticated man, grew up very, very poor. He turned down Jackie Kennedy as a chef, and instead worked R&D for Howard Johnson's. Jacques is very practical.

@jandreidrn 3 года назад

Him, and the late, great Antonio Carluccio. In fact, Carluccio had a simple philosophy in cooking which he called "MOF MOF" : Minimum Of Fuss, Maximum Of Flavor.

@geli747 3 года назад

Maybe next time he'll use a stock pot. It's his choice really, there's no recipe.

@larsbjorklund9041 3 года назад

Man blir ju nyfiken på frun !

@shanesmith4050 3 года назад

@@geli747 But if he's being honest, he should use Knorr beef stockpot. Why? Because it seasons better than salt.

@anthonylifrieri7 3 года назад

Can we all take a minute and marvel at how Jacques is still cooking these amazing recipes and sharing them with us. I like to watch all types of chefs cook, but Jacques is undoubtedly my favorite. Ramsay is great and cooks because he cooks with passion and incredible technique, but Jacques cooks with love. Not to mention, he also probably invented half the techniques Ramsay uses. I stumbled on Fast Food My Way by accident when I was home from school as a boy almost 20 years ago, and I've made it a point to watch his shows and videos ever since. My favorite thing about his recipes is he makes it look like any of us could do this easily, and so many have. He's helped inspire more cooks than anyone and I hope he knows how many people truly appreciate all he's done for cooking, and people throughout the world.

@Gerbs964 3 года назад

never heard of him until now to be honest

@zezmerelda240 Год назад

anthony-- Jacques has a video on knife skills and techniques. This completely changed my 'cooking life' for the better. He is magnifique!

@russell_szabados 3 года назад

My mom was Nuyorican (of Puerto Rican ancestry, born & raised in East Side Harlem) and I grew up on arroz con pollo and all sorts of dishes that I crave now that my parents have passed on and I’ve left New York. I think I’ll try making this recipe. It’ll make my mom proud!

@wrxtuan 3 года назад

Since, KQED didn't put Jacques intro into the clip, I'll provide a substitute. Hi! I'm not Jacques Pépin [add jazz piano sound here] and I'm watching from home.

@ColinMacIver 2 года назад

Made it. With chicken thighs. Black Eyed Peas. Marinated the chicken in lots of garlic and salt and pepper. Added lime juice to the chicken 20 minutes before cooking. Fabulous. Merci Maitre Pepin!

@kcinca5410 3 года назад

Comfort food. And so many ways to change it up - different meat, different beans. As always, Jacques makes it seem so simple and easy. Love that you're doing these quick videos. Makes my day even if a specific recipe isn't my cup of tea.

@cgavin1 3 года назад

Yep. This is ace with Italian sausage or chicken thighs. I add a cup of wine..

@PhillipGramly 3 года назад

yes, "so many ways to change it up" : this is a scaled down version of Paella. add some seafood, a bell pepper, maybe some green beans, and some chx broth, and it's how i make Paella.

@johnnykwon3999 3 года назад

like the bob ross of cooking seeing him healthy makes me happy

@jmgalbo1 3 года назад

The difference being - you can't hang a plate of arroz con pollo over your sofa!

@luvzfrance24 2 года назад

Happy cooking 😅😅

@LowellBoggs 3 года назад

Squeeze lime over this dish and it will be perfect! This dish worked fairly well for me but I only enjoyed the taste after squeezing lime on my food and adding a bit of salt. Otherwise the ingredient list was perfect. The garbanzo beans become very soft and the flavor blend well with lime juice and chicken and rice.

@hoosierflatty6435 3 года назад

Just want all to know, that due to this delightful man, my internal monologue now has a thick French accent when I'm cooking.

@sergiogarzon670 3 года назад

You too!? 😂😂

@hoosierflatty6435 3 года назад

@@sergiogarzon670 It's contagious!

@lunagrace8717 3 года назад

😄

@BlancheDeverOh 3 года назад

Mine too!! I’m putting “aff a teaspoon” in everything

@messey12 3 года назад

"Oooohkay"

@Shoeg4zer 3 года назад

I made a variation on this for dinner tonight based on what I had in the house. Used andouille sausage instead of bacon, black beans in the place of the chick peas and tomato paste instead of diced. I had to simmer it a bit longer and add some additional liquid to fully cook the rice and I should have seasoned the wings before browning, but otherwise it turned out really well. Delicious and plenty of leftovers for the weekend. :)

@LPKJFHIS 2 года назад

Nice variation!

@ARIZJOE Год назад

Thanks for the tip. I think I shall use the black beans, and the tomato paste on top of the diced.

@kdm313 3 года назад

Damn that looks good. Even more something I can do quickly. This Man is a gift.

@MegaWeagle 3 года назад

This is on the grocery list for next week. Can’t wait to try this recipe!

@sauravbasu8805 Год назад

Did you do it ? How did it turn out ?

@protopigeon 3 года назад

Jacques is a living legend!

@DSmith-gs4tr 2 года назад

The fact that he cooked all of that with the bacon grease as the base tells you all you need to know as to how delicious this dish is. Jacques Pepin adopt me, please 😇

@captainsavory 3 года назад

"A couple of cloves of garlic" - puts in eight

@jmgalbo1 3 года назад

That's the mark of a great chef!

@peterjensen6844 3 года назад

"There is never too much garlic for me" - Jaques Pepin

@isabelab6851 3 года назад

As a PuertoRican, I can appreciate the flavor profile…interestingly a combination of Puerto Rican and Cuban spices and flavors. This is not a traditional dish but definitely one that would be appreciated. For side dish…plantains!

@stndrds79 3 года назад

Good chefs don’t stick to traditional dishes instead difference between a cook and a chef is a chef makes it better

@batchagaloopytv5816 3 года назад

exactly its more of a homage to arozz con pollo ,or a frenchman who married to a latins version lol .

@MAELOB 3 года назад

I respect his take without complicated sofritos or msg rich chicken bouillon and Sazón 😉

@kathleenvigliano9642 3 года назад

Don't hate on me but this is exactly how I'd cook this dish. Maybe because I've been watching this gentleman for years! Lol

@Twigglesnix 3 года назад

Thank you for showing these less expensive and easier recipes.

@danielmartin8913 3 года назад

Freeze the stems for later! You never know what you'll learn from Chef Pépin!

@paroblynn 3 года назад

Jacques, I swear to god that you bring me serenity. Oh my, You are magnificent. If I am ever so fortunate to meet you. Your weekly recipes and your continued dedication bring a smile to my face.

@jackiehering5229 2 месяца назад

I’ve spent many hours and days watching him, not only for his recipes but his company, he calms me down. Thank you Jacques

@zrobeast 3 года назад

I really like his idea of freezing stems of herbs (cilantro in this case) and using them for soups/stews since they still have a ton of good flavor that most people probably throw away or compost since they want the leaves for garnish.

@protopigeon 3 года назад

yep great idea!

@sogorgeous2257 3 года назад

More like putting the leaves in the dish.

@jhb61249 3 года назад

So true.

@loydevan1311 3 года назад

When don't you watch this Master Chef and you DON'T learn something.

@stateniland 3 года назад

Cilantro stems yes.. Parsley stems no

@abdab7 6 месяцев назад

I love this recipe and Jaques but every time I've tried it ends up good but takes almost twice as long for the rice to be done. What am I doing wrong?

@chapmyers9272 9 месяцев назад

Jacques said it. I believe it. That settles it.

@JosiahWhitley 11 месяцев назад

“I have plenty here to serve 4 or 5 people at least.” -Jacque *waits for pan to cool and eats the entire thing in one sitting* Ahhhh bon appétit *chef’s kiss* *burp*

@mariescammel5733 3 года назад

Great recipe jacques., I'm cuban and love arroz con pollo. Way to go!

@svonkie 3 года назад

This legend is right up my alley. Thank you for making it so approachable, chef.

@coffeefish 3 года назад

Two wings per person? Who eats two chicken wings?

@MrGeorgewf 3 года назад

Old folks who don’t eat much. Lol

@juliaphillips9436 3 года назад

I always throw out the bean liquid but not anymore. And good tip about the cilantro. Cooking good food is a beautiful act of Love.

@randommedia9 3 года назад

I don't know this guy but loved what I just saw, what a wonderful simple dish :)

@zivaray 8 месяцев назад

Whoohooo this will stick to your bones!!!!❤❤

@Vyborne 3 года назад

Well, this is Jacques first recipe that I dislike. Did he brown the chicken in bacon grease? Anyway I would have browned them further. I don't like the liquid that accompanies beans in cans -- too viscous. I feel like that an older person's way of doing it. I would have preferred fresh beans.Not a big fan either of the frozen stem of cilantro but it's interesting; I'm sure it doesn't taste like much.

@AngelusBrady 2 года назад

I don't see what the issue of browning chicken in bacon grease is. Him using canned beans is due to him having it in his pantry. Also gives people a recipe to use up any canned beans they may have. If you want to use fresh beans, use fresh then.

@michelleharkness7549 3 года назад

Thank you Master Chef 👩‍🍳 Pepin. Again, thank you. Your tutorials are wonderful and informative. Kudos!

@edwardvillate2112 3 года назад

I'M CUBAN/AMERICAN , and THAT'S , ARROZ CON POLLO, with a TWIST !!! but I wood have done it differently , some CHICKEN STOCK, for moisture, and at the end, I wood have poured a BEER !!! and that wood have been s MASTERPIECE !!!

@GeorgiaPeach0521 3 года назад

I love how he poured the tomatoes from the measuring cup and then just used the cup to mix it all up! 😊

@michellehawco8981 3 года назад

I was a little thrown off by his tasting the liquid with the half raw chicken in there....but it hasn't killed him so I guess we're good lol

@s_bottlerocketfirecracker8828 3 года назад

Plus cutting and tasting the heat of the jalapeño after dicing up the raw bacon …

@robertjones8598 3 года назад

@@s_bottlerocketfirecracker8828 Oh no! The horror!

@95SLE Месяц назад

Adds Tabasco like a boss. Such a simple elegant dish.

@lisamessiana1032 3 года назад

I often make rice and beans this way, with chicken or beef or pork... It's a delicious one-pan meal🌟

@chrisgiba2473 3 года назад

I made this dish this week. My family loved it. Easy to make, one pan, delicious!

@jakeschutz6342 3 года назад

Just made this tonight, wonderful dish and is easily something you can modify (though the source recipe is great). Thank you again Jacques.

@saraann6852 Год назад

I just made this with boneless chicken thighs and sausage instead of bacon (had to add a little bit of olive oil before adding the garlic, onion and chopped poblano, which I used instead of a jalapeno). Also, I used fresh cilantro instead of frozen, and fire roasted organic diced tomatoes. This recipe is a keeper!

@beeble2003 Год назад

The only reason he's using frozen cilanro is because that's what he had to hand -- there's no benefit in it being frozen. I don't think he explains it in this video, but when he buys a bunch of cilantro, he uses the leaves and freezes the stems to he'll have them to hand when he next needs cilantro. The stems and leaves taste the same, so it doesn't make much difference. The stems are maybe slightly tougher, and freezing them maybe breaks that down slightly, but really there's no big difference.

@americo8568 3 года назад

Looks great chef! Okay 👌🏻 I’ll cook it 👨🏻‍🍳 Gracias 😊

@bobmatuzak2263 3 года назад

Man does this look good. I’m trying it next week too!

@saintmig1101 3 года назад

More traditional is adding green olives- gives it added flavor but be careful adding salt then.

@nataliajimenez1870 3 года назад

Alcaparrado: green olives, capers and roasted red bell peppers. If available, it's also nice to cover with a large banana leaf. It imparts a nice herbal note to the rice and it helps it steam

@bradsense7431 3 года назад

Chef I can relate my wife born in NJ her mother Puerto Rican. I cannot wait to show her your take/version of this dish she and her mother often make themselves.

@kazieftekharkarim1464 3 года назад

Where did the beans go

@andensum9660 3 года назад

God bless you sir. I'm sooo happy I found your channel. You are a joy to watch.

@VIpanfried Год назад

I love the cilantro stem trick! Going to start doing that.

@SpiritusFrumenti 3 года назад

I followed the recipe and it just didn't have too much flavor. Next time I will throw in some frozen sofrito and season the chicken with Adobo. Use a little less water. I will skip the bacon and use gandules instead of chick peas. And not use the water from the beans, use regular water instead. Or maybe do chicken broth.

@Mo_Ketchups 10 месяцев назад

My personal JP HEX: Much as I love him, it’s only a matter of time each episode before he pitches in something that makes me gag (here, _chickpeas_ ).👀😣 I have maybe ten items I can’t eat, any of which JP will inexorably toss into an otherwise awesome dish. 🤦‍♂️😅🤷‍♂️ *Q: What’s the difference between a chickpea and a garbanzo bean? *A: I’ve never had a garbanzo bean on my face. “Try the veal! I’m here all week! 👋” 🥸

@recondoc65 3 года назад

No matter the complexity of the recipe, Jacques makes cooking look so easy - a true humble master!

@noegojimmy 3 года назад

My family likes similar dishes like this one. You can really change this any way you want. Can't not love Jaques. I am sipping wine and snacking on eggs cooked as from one of his videos. Can't remember the title : eggs brake to plate, melt butter in pan (not caramelize), add eggs and sip of water, cover and cook on medium low, no crust under, tender White, yokes as you wish.

@edithharmer1326 Год назад

Yummy! Thank you for sharing! Great recepit and delicious. Greetings from Edith, a happy Subcriber

@hermitcrypto2787 3 года назад

This will be my new favorite dish for a long time, thank you 🙏

@MDestron2282 3 года назад

So simple and easy and it looks delicious. I already have most of these ingredients. I think I'll make this in the next week or so.

@mikecurtis11 Год назад

I will try freezing my cilantro stems next time. One thing I have done is use extra/left over cilantro, basil, parsley, etc. to make "pesto". Just mince it and add olive oil and salt. It keeps for a while that way, and I just throw some into rice, pasta, etc. I like how Jacques teach to not waste anything.

@fellspoint9364 Год назад

Pepin strikes again !

@LordBojang Год назад

Just found these videos and I’m hooked. I LOVE his way with cooking

@bessygarcia1797 3 года назад

That's great Spanish food, arroz con pollo" I will make Thank you Chef Pepin 👋

@donaldwallace7522 3 года назад

I bet nobody saw the olive oil coming lol .

@DebiB62 Год назад

This is definitely not South Texas style arroz con pollo! I almost fainted when he put in the bacon and chickpeas! LoL

@petervega619 Год назад

Well, the minute he added that jalapeno it ceases being Puerto Rican/Cuban. Our food is not spicey hot.

@sj4632 3 года назад

Looks very good. A lot of flavor.

@therebis 3 года назад

I think he has adjusted to the American way of preparing food when he was a culinary researcher for Howard Johnsons. Now he has pared down cooking to the fastest minimal way of having fun in the kitchen.

@billy4072 3 года назад

💡 ah…never thought about freezing coriander 👍. Excellent .

@theartfuldodger935 3 года назад

I could do this. OK, I could do most of this. OK, I can open a can of chickpeas.

@barbryll8596 3 года назад

Looks delicious. I love one pan meals

@josephineananda 3 года назад

Freeze the cilantro stems!

@elliemenzel7939 3 года назад

That looks good. Can I use something like black beans instead of chick peas?

@MAELOB 3 года назад

Love your take on a Puerto Rican classic

@aliceg3574 3 года назад

Not only do I love these videos that focus on just simple, delicious meals using odds and ends in the kitchen, but I absolutely adore the way Jacques still cooks for Gloria... and likely always will. ❤️❤️❤️

@adobemastr 3 года назад

I think Gloria passed on.

@inesdelahoya2045 3 года назад

@@adobemastr She has... (sigh)

@Nvananon 2 года назад

All my love and respect for you chef. Jacques Pépin, the best.

@davidguimont2266 3 года назад

Thank you for the great videos. Just borrowed your book Essential Pepin from the library to learn even more.

@jamesjoy8953 Год назад

Make this all the time and it's great. So easy and you can prep as you go because it takes a while for the bacon to crisp and the chicken to brown. Me and my partner use jalepenos from a jar, a can of chopped tomatoes but everything else is the same

@johncreedon1833 2 года назад

2 pieces of chicken per person ? C'mon now JP..I would need at least 5

@williamkelly9628 2 года назад

Jacques is a wonderful chef and a great teacher. I learnt to make rice and beans and I’d cook it for my friends on school camps. It was a beautiful filling meal. It’s still one of my favourites today.

@Camellia303 3 года назад

Love all the recipes from Chef for simplicity and affordable products. Handy every day!

@danmarley2886 Год назад

He did not mention seasoning the chicken, I'm puzzled.

@tortolita633 Год назад

Only question is should it covered while it is simmering?

@skwon85 3 года назад

...4-5 ppl., 2 wings per person.. I think more like 1 person ^^

@mohdkhalid5221 3 года назад

Thanks chef. I made this today by watching this. Turned out great.

@jjaniero 2 года назад

m. pepin can make absolutely anything look beautiful and tempting and he does it all with such ease. he makes me want to cook and gives the sense that anyone can do what he's doing. what a gift to the world.

@moa3008 2 года назад

I might try using a few chicken thighs whenever I cook this recipe.

@jessicagrace625 3 года назад

I enjoy watching Jacque cook😊😊😊

@nomadWalkr 2 года назад

How come you’re able to taste it when the chicken is still not fully cooked?

@BD-cu4cq 3 года назад

Very good. Simple is always better !

@paulinecheng3004 28 дней назад

HELLO! 👋🏻✌ NICE & TASTE GREAT, THX. 🤗👍🏻🌞

@sogorgeous2257 Год назад

You’d never know he was French by his cooking here.

@murataht 3 года назад

Seems so simple and comforting! Absolute master !

@MrGeorgewf 3 года назад

He sure makes it look easy. I wonder if I could do it on my flat top griddle.

@sheltiepeas 3 года назад

Looks delicious, as always! Thank you for these videos.

@alexanderlord7436 3 года назад

Monsieur Pepin is unbelievably wholesome

@Ioshka1 24 дня назад

National - ahem - international - treasure!

@Squatsheldon Год назад

He just smeared the cooked bacon all over the raw chicken. So any campylobacter that was on that chicken, which there 100% is campylobacter on that chicken, is now on the bacon.

@GregTally Год назад

It's all getting boiled no?

@byrnez2755 3 года назад

I love how he almost always forgets to add the salt until the end lol. I always say to myself while watching... don't forget the salt!... Don't forget the salt! lol

@nataliajimenez1870 3 года назад

@@MikehMike01 Rice needs to be seasoned at the beginning. Each grain of rice has to absorb seasoning. The chicken also will be seasoned throughout if you add salt at the beginning. It's traditional to add some olives and capers towards the end of cooking in this dish. The provide little bursts of briny flavor, but they can't replace the need to season at the beginning