Hosts Bridget Lancaster and Julia Collin Davison make Arroz con Pollo, a classic comforting dish.
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Awesome dish!
Y block GOYA now
too complicated. All you really need is Goya yellow rice. Sofritto is Italian btw. Terrible recipe. Next!
How would you adapt this for making in a crock pot?
The variety of methods for cooking this dish is overwhelming for someone like me who likes precision. I've learned the most common errors include: too much water, too much stirring, too much time with too much heat. The ideal solid (rice) to liquid (water or broth) ratio should be 1:1 to 1:1.5 depending on whether you like sticky or fluffy. Don't forget to include tomato sauce and undrained gandules or undrained olives as part of the liquid if you want to use that. I grew up eating arroz con gandules in Hawaii where sticky rice is very common because of the Japanese influence so I suspect the Hawaiian version may be stickier compared to others. I found washing the starch off of medium grain rice before using it also helps so it doesn't become too sticky. This oven method seems to be easier than the stove top method.
THIS DISH NEVER DISSAPOINTS
DELISH EVERY TIME. THANK SO MUCH LADIES
Puerto rican version, time to make the Mexican version 👍
Can’t wait to try this! Thank you 😊
🤣
looks like a very nice and tasty rendition. No negative opinion.. But strays from authentic. just an observation.
What if you're poor and don't have a food processor?
ON THE ISLAND WE WOULD NEVER ADD PEES. OR SAUCE. DONT MEES UP MY FOOD. !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I can't wait to try your recipe!
Ohh man, I was way, way, waaaay off.
It’s regular green peppers and also roaster red peppers and cooking wine or beer that’s a Cuban dish
Good luck finding lemons in Mexico. Maybe in a Walmart, otherwise they're nearly impossible to find.
I wish you would show which book the recipe can be found in. Aside from promoting book sales it would make it easier for me to find the written recipe which I prefer working with. Having over 50 of atk's cookbook sometimes it can be hard to find a particular recipe
Love that ya’ll made this recipe, but there’s just something off putting about two white ladies showing me how to cook a Hispanic dish. I’m sure there were one or two hispanic chefs who could have co-hosted.
This is a great technique, but don't you find that cilantro (cilantrillo) loses its flavor after cooking for such a long time? I think that is why people use culantro.
I cannot wait to try this dish. The addition at the end of peas sounds delicious with the rice and chicken. Reminds me a bit of paella in looks but with out the seafood.
Looks good
I’m Puerto Rican and I like to add red bell pepper, “recao” (long coriander) to the “sofrito” and “ají dulce” and oregano to the rice.
This has become my go to dish. I make this as often as I can. I accidently left out the olives and capers once. It was not the same.
I skipped that mayo and sub low fat sour cream instead🤔
This made me hungry!!
My great grandma used to make the best arroz con pollo from Puerto Rico she passed with out giving anyone the recipe 😌
Sorry, the comfort food of comfort foods is AMERICAN CHOP SUEY…..
You're all a bit silly. They said from the beginning this was their version. Seems not only every country has a version but so does every family. Take this or not. It's a matter of taste. I'm Cuban and my mom had her version. I tried this one and really liked it. My mom used long grain rice because she loved it. It's very different. Also, my favorite part is the brown rice that forms when slightly overlooked. We call it raspa.
I can't imagine Arroz con Pollo without tomatoes! It's THE basic ingredient in the Latin dish. However, always willing to try a new version:) Love the idea of the sauce…it's a low cal "taste" of Arroz Imperial which is made with this Arroz con Pollo (with tomatoes) and layers of mayonnaise…VERY high cal!! But delicious…So, all cooks, to work!:) Thanks for the new idea…
Can't wait to try this one ASAP…tomorrow 😍
Thank you very much 😊
One of my favorite dish
Mmmmmm msg, I’d prefer to use tomato paste paprika and the Anato powder
First of all….that is Not arroz con pollo, bc we dont put peas in it. thats chicken fried rice…lol
For those who might be wondering, the censors at ATK blurred out the name of the company that makes Sazon. It is GOYA. Guess their censors don't like that it is a conservative Hispanic run country that doesn't fit their political narrative. Did I mention, they blurred out the name GOYA? In case you didn't know, it is GOYA, GOYA, GOYA!
OK I watched several vids and hesitated to follow this recipe simply cuz they are not PR BUT I am sooooooooooo glad that I chose this arroz con pollo!!!! OmG I'm black and I was blessed with the BEST soul food cooks in CA…..but THIS took me to HEAVEN!!! We LOVED IT!!!!!!!! The best tasting chicken I have EVER had and the perfect rice! No words…..JuliA!!!! U did THAT!! This is PROOF that u don't have to be a native from a country to make their food just as authentic as the rest….smH at how good this is….ppl don't listen to complainers on this vid…. try it 🤤
sofirito is put into the dish for the sauce no mayo by the way
Nono my Panamanian arroz con pollo is better