This is what I love about Adam. He makes things so easy and relatable for the home cook. I don’t know what I would do without his recipes during quarantine. Keep up the inspiring content bro!!
The ingredients are very simple, sadly there is a lot of equipment in his videos that aren't very common where I live. Also I couldn't find tomatillos at all, which bummed me out cause I really want to try his enchiladas.
I'm not sure this is *easy*, at least relative to some other chicken cacciatore recipes. You can also just gather all the ingredients, bung them in a slow cooker and forget about it for a few hours. I'm sure this tastes better though.
Somehow none of the other 'high production value' cooking channels on youtube get me remotely hungry and pumped up to make me go cook than this channel. And everything being so geared towards home kitchen cooking is the best part
Note: Made this and it is absolutely amazing. However, since we don't have great tomatoes in the winter, don't see much reason for fresh ones (to me not really a summer dish, since it heats up the house). Broil the veggies and meat on a baking pan (can then use parchment). In a big frying pan, pour all the ingredients in (minus skins), and add a big can of fire roasted tomatoes. Almost what I did, but I did use half Campari tomatoes (which are very sweet). Honestly can't taste the difference.
Yeah, except whenever I used to do videos that involved a broiler and I didn't explain that, I got tons of people in the comments saying "WTF IS A BROILER." So, you're wrong.
Adam Ragusea I’m just giving you a rough time man. I’m a huge fan of the channel, so I’ve heard you say that like a million times. I think it’s just the “what brits call a grill” part that’s funny not necessarily explaining what a broiler is. Either way it doesn’t matter to me I just like your videos and was making a joke. I meant nothing by it. I’m a college kid who uses your videos to help me cook all the time!!
@@aragusea As an Australian, there was certainly a time when I was younger that "broiler" baffled me - it's predictably "grill" here, too. The OP's jokes aside, I do recommend keeping the explainer as you continue to draw in new cooks. Keep up the good work
@@thankfullynonumbers Sometimes I think I should just switch to call it a grill, but that would so confuse U.S. viewers, who are like 40% of my audience. Over here, a grill is what you call a barbecue.
I have to say that I made your unorthodox chicken Cacciatore and it was a massive hit with the family and myself!! My grandmother is old school French who married my grandfather who was from the region of Hungry that’s almost on the cusp of Italy and he would have approved of this dish! By roasting the peppers and chicken in all of their juices, gives this dish a very bright and robust flavor that’s also not too heavy to eat. It’s almost like a summer time or fall version of Cacciatore which is fantastic! I just wanted to finish and say that your chicken Cacciatore is a great recipe that’s sure to pleases the most straight edge traditionalists when it comes to a very tasty meal! Even as a professional chef, I find myself leaning a lot of little things that will improve anyone’s food life and cooking game! Cheers Adam!
Whenever my mom makes this, we laugh about how the name sounds like “Chicken Catch a Tory” which brings to mind an 18th century powdered-wig-wearing English aristocrat running in terror from a chicken
I was so confused by this too, I was thinking why not go to your doctor and just ask to do a blood test? It makes me sad people have to pay to even get checked in america :(
On the topic of roasted tomato sauces, your recipe quickly became one of my favorite sauces I found out though that if, along with the butter, you add a very small piece of good dark chocolate and let it melt into the sauce, it really boosts the flavor and the richness of the tomatoes so i suggest trying this sometime.
For several months I have been trying to figure out why I like this channel so much, and I finally figured it out. It reminds me of my childhood favorite Good Eats, very good stuff.
This is a genius take on CC. It has become one of the staple dishes on my repertoire - thank you so much Adam. My own slight alterations: Since my cooking tray is on the small side for all the ingredients, I roast the peppers upfront and add them when things start happening on top of the stove. I replaced balsamic vinegar with balsamic glaze - works really well. I added a handful of olives to the capers. Also, I felt that the acidity of the dish could be balanced with a touch of sweetness, so along with the capers and olives, I chucked in a handful or so of raisins. Also, at the very end I mixed a teaspoon or two of honey into the sauce. Thanks again for the recipe - and greetings from Norway!
@@Henry-kb6me I live alone, so witg my small tray, I normally don’t get more than 2-3 servings out of it. But with a full with oven tray you should be able to feed 4. And roasting bell peppers seperately, you could stretch it even further!
I have to say I totally agree with the introduction, as an italian from the South-West I think of chicken cacciatore as dark meat braised in a balsamic vinegar based solution with olives and spices. I still really like the way you acknowledge the fact that not all people have the same views on food and cooking and that you show that having different ways to do a thing is okay - and if the different way is to make it suitable for the home kitchen it's even better! Thank you Adam!
I love your videos Adam, they aren't cringy, they get to the point, and there isn't any unnecessary editing, and i think what makes me love these videos, is that they are basic. Keep up the great work Adam!
love how quick and concise your videos are! i love kenji to death but i dont have time to watch 25 minutes of him chopping and cleaning his dishes personally
Great idea with the cauliflower mash, I love a standard potato mash but it gets boring sometimes and even if I use it I try to add to it different flavours such as smoked butter or Basil to make it more appealing. Cheers for sharing this recipe, I might try it on my channel 😁
I was not prepared for how good this was. I do a lot of home cooking, but this easily hit top 3 for me. Plus it's a one pan dinner. You cannot go wrong with this. Great video and recipe Adam!
I tried this recipe today and I followed the steps to the dot. Even poured vinegar and added capers. The dish came out phenomenal!!! Thank you for the recipe!
Just made this-pretty good! I found the chicken still was pretty crispy with putting the tomatoes on top. Maybe worth also adding water then as well, but it was some nice textural ｎｏｎｈｏｍｏｇｅｎｅｉｔｙ.
Yo! I need help ASAP! You didn't mention what temperature for the broiler. I have the ingredients cut up already, what temperature should I be using???
You can go all the way with the temperature, nothing wrong will happen just make sure you check every 15 min or so, just to make sure you don't set the kitchen on fire 😊
Made this yesterday, it was fantastic. My tomatoes released far more water than Adam's (half or more of the chicken and tomatoes were submerged), but I just drained out a bunch partway through cooking and it work a treat. The Cauliflower mash was a great accompaniment, especially with heaps of pecorino. Thanks for the recipe! I'm definitely going to make it again.
As a Brit, I always really appreciate how inclusive your content is. A lot of US TH-cam content can seem very insular and aims itself at US audiences. That in and of itself is of course fine but a lot of British content is very American centric too, feels like pandering. Again, love the inclusivity on your end...which is the point I was making
This looks like one of the best recipes this channel has delivered yet. I've got to make it this weekend. This is the kind of dish is like to see more of - healthy takes on classics that don't sacrifice. Great job.
I decided to take a huge health change about a year ago, so my entire diet is comprised of stuff like this. Delicious, healthy food with the right kinds of substitutions. It's astounding how rice-like cauliflower rice is.
You can make some pasta and beans, with some pig skin if you have some. Basically put the beans in a pot with its water, than bring it to boil and let the pasta cook in the bean water. The starch from the beams and from the pasta really creates a thicc nice sauce. For most Italian flavour put some parsley or, as I said before, some pig skin which is insanely fatty. Just need to boil it and let it fry in a separated pan, than incorporate in the pasta. Btw customize it as you want, hope I gave you an idea P.s You can also take some canned tuna and put it in the beans, a glug of olive oil, herbs, pepper, salt, and you have a nice summer dish
A nice traditional ragu usually uses lentils but other small tan beans can suit-- or just fry them up as a wonderful side. They're no butterbeans but they can make a gravy just as nice for some cornbread. The ragu is like an hour baked pasta in a large raised skillet and becomes mighty satisfying with sausage and some carrots into the mix. I mean that's just comfort food from another mother.
Can you make a video about taste differences between vanilla products (such as bean, powdered and liquid, extract) since vanilla bean is expensive and many countries have only powdered vanilla. Do we really need to use vanilla beans like some bakers says?
I can’t stop laughing over what you said about how you’ve been treating your body like a dumpster during this covid pandemic! I definitely can relate there! With that being said, I just discovered your channel within the last view days and I really enjoy all of your content. Your recipes are fantastic and as a professional chef, I really like how you’ve simplified things for the home cook without compromising flavor! Excellent work! As a new sub and fan, I look forward to seeing more of your content! 👍🏻👍🏻
"burnt garlic is repulsive" me, a Filipino who enjoys garlic fried rice which the main ingredient is slightly overcooked garlic: *slightly tears up* :(
In Mexico we do something similar without a broiler, we call it "tatemar" and what we do is since gas stove are more common here we actually put tomatoes and chilis in the fire with a circular wire rack, Since I don't have a broiler I think I will do this recipe but I will roast my vegetables in the gas stove beforehand
I made this and it was really good. My chicken thighs had skin and bones. I removed the skin but left the bone in while it was roasting. I also placed the skin back on the meat while roasting on one side to keep meat from drying. The skin was really crispy so I ate it. I did use some white wine with the vinegar and added chopped green olives. I removed the bone before putting the thighs back into the sauce. Pro tip regarding the cauliflower, slice the florets about 1/8 inch thick. Cover with water and once it comes to a boil, turn off heat and let sit for 10 minutes then drain. Cauliflower can overcook and it taste best if cooked a short period. By slicing it, it cooks in less time. I also use butter instead of milk so it holds it shape. Don’t be afraid of using too much butter. The charring of the vegetables really added to the flavor.
This is amazing, it’s almost like a chicken with tomato chutney. My mom makes a tomato chutney by broiling the tomatoes, garlic, onion and peppers then mashing them all up.
If you want easier to peel bell peppers, wrap them up in aluminium foil directly after charring. This will allow them to steam a bit and the charred bits will then come right of.
It’s so sad to hear someone say ”reasonably priced” for a 80 dollar blood test... Really makes you lose faith in humanity. Sometimes I wonder if the US should even be considered a developed country.
In Romania we have something similar to this called ‘tocănița’. However, it’s cooked on the stove top. We season it with Knorr chicken stock pots as well as the Knorr chicken stock cube seasoning paste. I’m not Marco by the way bítches.
As a Canadian that sponsor blew my mind. I can just go to a walk in clinic and get basically any test I want done for free and have the results in a few hours.
@@aragusea we absolutely wait longer for many surgeries... Over rich Americans who can buy their way to the front of the line. But rich Canadians do that as well, they just cross the border and pay American prices.
@@aragusea And especially with triglycerides, the cause of that being high is typically carbohydrates and alcohol (primarily) and hypercaloric diets (secondarily). That is, an appropriate energy balance may still result in high triglycerides in some people if that diet is biased towards carbohydrates. I don't necessarily even mean that low carb (like Atkins) is the right thing. Carb levels of ~150g/day can be perfectly healthy for many people and that's about 3x the limit that Atkins would prescribe. But IIRC most Americans get around 300g carbohydrate per day, or more. Especially bad with the high amounts of added sugar in our diets.
@@aragusea That's a big assumption. No I watch my fat intake. Yes it is a trend that people are too overworried about fat content and end up ignoring their carb intake, but you then must also not forget to still pay attention to the amount and type of fat you consume. If your triclycerides are high, i would recommend not cooking your vegetables in butter. But that is general advice, i dont know how you usually eat. I practice medicine, but Im not your doctor and I don't know how you eat generally. But this is something that many patients don't understand and can become frustrating
@@ADalBosco Thanks, doc. I've been bombing through a bottle of scotch every 3 days lately, so I'm gonna stop doing that and see how it moves my numbers. Regardless, if the choice is between mashed potatoes with butter and mashed cauliflower with butter, I'm sure you'll agree the latter is better.
My broiler is in the drawer under my oven. Every time Adam mentions the broiler being at the top of the oven, I always think in my head, "not for everyone!"
Hey Adam, love these videos but make sure not to tire yourself out! You had a lot of charm in your earlier videos and I don't want that to go away with such frequent uploads :)
This is what I love about Adam. He makes things so easy and relatable for the home cook. I don’t know what I would do without his recipes during quarantine. Keep up the inspiring content bro!!
The ingredients are very simple, sadly there is a lot of equipment in his videos that aren't very common where I live. Also I couldn't find tomatillos at all, which bummed me out cause I really want to try his enchiladas.
Schmidt Hendrix you could you totally use a different salsa or even just buy salsa.
@@schmidth Yeah, just buy a jar of salsa verde off the internet and use that, it'll be fine.
I'm not sure this is *easy*, at least relative to some other chicken cacciatore recipes. You can also just gather all the ingredients, bung them in a slow cooker and forget about it for a few hours. I'm sure this tastes better though.
I've made most of his recipes and all of them turned out great. What a guy.
He works at Mr. Cacciatore’s down on Sullivan St., across from the medical center
Yeah and he's trading in his Chevy for a Cadillac-ac-ac-ac-ac-ac
I edited my comment and lost my Adam Ragusea heart :(
What are you talking about sorry?
Is that all you get for your money?
@@guscox9651 th-cam.com/video/Ykeh0EkEXnc/w-d-xo.html
At this rate, Adam sounds like he'd die of starvation if Broilers (Brits call them a grill) never existed.
I bet most people rarely use their broiler so it’s interesting to him utilize it so often
I am very pro-broiler. A quick, easy, and relatively energy-efficient way of getting amazing flavor in a home kitchen.
This is the one time I disagree with us Brits using a word a specific way. This is not a grill and it causes confusion even in the UK.
@@EarlHare its a grill to me lmao :p
@@EarlHare do u call it a broiler or something else
Adam: "Three large shallots or one onion"
Me: "Okay so three large onions"
Chef jean pierre: onyo
Hmm?
@@aragusea I think he just likes onions a lot.
@@aragusea adam
@@thatgushiekid1662no that's not adam
Didn't even know this meal existed. Gonna try this one day.
That's what we all say
definitely one of the most underrated italian foods
Also be sure to give this dish's fancy cousin a try: Chicken Scarpariello is *fantastic.*
Its called cacciatorA though, it means hunter style chicken
One day more like never try it
1:42 "A good drizzle of olive oil" he says as he pours on enough olive oil to make even Gordon Ramsay blush.
A vigorous glug
a little olivol
@@sazkee tiny bit of olifol
@@monochr0m _just a touch_ of olivol
three shots of olivoll
At first glance I thought the title said "boiled chicken cocaine"
Then your blind
I'd eat that
I guess the channel wasn't paying the bills enough were they
Classic Sunday dinner
that's exactly why I clicked
White Wine Report:
No white wine has been seen in this video.
This has been your White Wine Report. Thank you.
We take white wine reports for granted... thank you sir
When was the last time he used White Wine?
This is a fake!!
Sorry but this report has an error, there was a reference to alcohol not directly used though. Thank you feedback complete.
Chinmay Mathur sure he did talk about Alcohol but he didn’t specifically say anything about White Wine though...
Somehow none of the other 'high production value' cooking channels on youtube get me remotely hungry and pumped up to make me go cook than this channel. And everything being so geared towards home kitchen cooking is the best part
linkinqueens97 my thoughts exactly!
Note: Made this and it is absolutely amazing. However, since we don't have great tomatoes in the winter, don't see much reason for fresh ones (to me not really a summer dish, since it heats up the house). Broil the veggies and meat on a baking pan (can then use parchment). In a big frying pan, pour all the ingredients in (minus skins), and add a big can of fire roasted tomatoes. Almost what I did, but I did use half Campari tomatoes (which are very sweet). Honestly can't taste the difference.
Nobody:
Absolutely nobody:
(Every video with a broiler) Adam: that’s your broiler, the heat element on your oven. That’s what Brits call a grill.
Yeah, except whenever I used to do videos that involved a broiler and I didn't explain that, I got tons of people in the comments saying "WTF IS A BROILER." So, you're wrong.
Adam Clap-Backusea
Adam Ragusea I’m just giving you a rough time man. I’m a huge fan of the channel, so I’ve heard you say that like a million times. I think it’s just the “what brits call a grill” part that’s funny not necessarily explaining what a broiler is. Either way it doesn’t matter to me I just like your videos and was making a joke. I meant nothing by it. I’m a college kid who uses your videos to help me cook all the time!!
@@aragusea As an Australian, there was certainly a time when I was younger that "broiler" baffled me - it's predictably "grill" here, too. The OP's jokes aside, I do recommend keeping the explainer as you continue to draw in new cooks. Keep up the good work
@@thankfullynonumbers Sometimes I think I should just switch to call it a grill, but that would so confuse U.S. viewers, who are like 40% of my audience. Over here, a grill is what you call a barbecue.
I have to say that I made your unorthodox chicken Cacciatore and it was a massive hit with the family and myself!! My grandmother is old school French who married my grandfather who was from the region of Hungry that’s almost on the cusp of Italy and he would have approved of this dish! By roasting the peppers and chicken in all of their juices, gives this dish a very bright and robust flavor that’s also not too heavy to eat. It’s almost like a summer time or fall version of Cacciatore which is fantastic! I just wanted to finish and say that your chicken Cacciatore is a great recipe that’s sure to pleases the most straight edge traditionalists when it comes to a very tasty meal! Even as a professional chef, I find myself leaning a lot of little things that will improve anyone’s food life and cooking game! Cheers Adam!
just tried this, literally amazing, even tho i overcooked it. 100% going into my meal rotation and so fucking easy too
Dark meat is literally impossible to overcook unless it has gone pure black lol, it just gets softer and "shred"-ier which IMO is lovely
@@jeffreyau9751 maybe she overcooked the sauce
@@vedsingh2108 yeah i mean it's possible, unlike dark meat which is impossible
Whenever my mom makes this, we laugh about how the name sounds like “Chicken Catch a Tory” which brings to mind an 18th century powdered-wig-wearing English aristocrat running in terror from a chicken
Cuz that's the wrong pronunciation
or jacob rees-mogg
@@ilmappatoresarnese7653 it's not like we Italians pronounce every American dish right, so not really a problem
I was like: Why would I pay so much for such a test???
Then I realized I'm European and this is totally an American problem
/ its more than a problem... its a crisis (it was a problem 20 years ago)
Why would I pay for a test that is free where I live.
Was gonna leave the same comment as a canadian! Blood tests should be free everywhere.
I was so confused by this too, I was thinking why not go to your doctor and just ask to do a blood test? It makes me sad people have to pay to even get checked in america :(
it is also free in the US. The systems are just too complicated to figure out.
A broiler, or as we call it in South America: "I've literally never seen an oven that has that". *cries*
I'm sorry :(
i live in south america and i have a broiler ...
I’m Brazilian. The struggle is real
Sophia Neves pois é, pior que meu microondas tem um negócio desse, mas com certeza é uma porcaria
I think every oven I've ever seen or used in the US (gas or electric) has had a broiler. Interesting that it's not so ubiquitous elsewhere.
It’s always appreciated when an American TH-camr translates measurements for viewers from “across the pond”!
Yep, absolutely. A little thing that makes life easier. (Sydney, here.)
5:07 Missed opportunity.
On the topic of roasted tomato sauces, your recipe quickly became one of my favorite sauces
I found out though that if, along with the butter, you add a very small piece of good dark chocolate and let it melt into the sauce, it really boosts the flavor and the richness of the
tomatoes so i suggest trying this sometime.
For several months I have been trying to figure out why I like this channel so much, and I finally figured it out. It reminds me of my childhood favorite Good Eats, very good stuff.
35 seconds ago. my day just became 1 million times better
>"often called a grill outside the United States"
> *"outside the United States"*
Fellas, WE ARE BRITS NO LONGER!
Yes Of Course yes
We call it a broiler in Canada so I’m offended
This is a genius take on CC. It has become one of the staple dishes on my repertoire - thank you so much Adam. My own slight alterations: Since my cooking tray is on the small side for all the ingredients, I roast the peppers upfront and add them when things start happening on top of the stove. I replaced balsamic vinegar with balsamic glaze - works really well. I added a handful of olives to the capers. Also, I felt that the acidity of the dish could be balanced with a touch of sweetness, so along with the capers and olives, I chucked in a handful or so of raisins. Also, at the very end I mixed a teaspoon or two of honey into the sauce. Thanks again for the recipe - and greetings from Norway!
How many does it feed for you?
@@Henry-kb6me I live alone, so witg my small tray, I normally don’t get more than 2-3 servings out of it. But with a full with oven tray you should be able to feed 4. And roasting bell peppers seperately, you could stretch it even further!
I have to say I totally agree with the introduction, as an italian from the South-West I think of chicken cacciatore as dark meat braised in a balsamic vinegar based solution with olives and spices. I still really like the way you acknowledge the fact that not all people have the same views on food and cooking and that you show that having different ways to do a thing is okay - and if the different way is to make it suitable for the home kitchen it's even better! Thank you Adam!
What a take on chicken cacciatore. I have heard of it but didn’t know how to make it. I did research and nothing compares to this. Thank You
I don’t think this is traditional but it looks really good
"because I don't want to die I'm making cauliflower rice" proceeds to dump in a stick of butter
2:21 "If things don't fit now, they will soon." That's what she said.
Adam: Doesnt use white wine
Everybody: Impossible
I love your videos Adam, they aren't cringy, they get to the point, and there isn't any unnecessary editing, and i think what makes me love these videos, is that they are basic. Keep up the great work Adam!
Adam: presents sponsor of this video.
Me: Laughs in European.
i thought the exact same thing xD
I actually feel weirdly superior to the US the last few months. These are weird times.
@@willywodka1924 I don't think it is good
@@paolopiocampagnuolo4017 Me neither. Let's hope for reasonable people.
love how quick and concise your videos are! i love kenji to death but i dont have time to watch 25 minutes of him chopping and cleaning his dishes personally
Great idea with the cauliflower mash, I love a standard potato mash but it gets boring sometimes and even if I use it I try to add to it different flavours such as smoked butter or Basil to make it more appealing. Cheers for sharing this recipe, I might try it on my channel 😁
I’ve watched all of adams videos, but this dish is really one of the more practical and viable dishes that I would attempt
This was delicious, thanks for sharing the recipe. It is now a part of our “repeat recipe” lineup!
Finally someone explains to the non US folks what a broiler is without needing to google it. Thumbs up
I was not prepared for how good this was. I do a lot of home cooking, but this easily hit top 3 for me. Plus it's a one pan dinner. You cannot go wrong with this. Great video and recipe Adam!
Wouldn't the cauliflower make it two pans?
thank you somuch for recognizing that there are countries outside of the US that arent a part of the UK
I tried this recipe today and I followed the steps to the dot. Even poured vinegar and added capers. The dish came out phenomenal!!! Thank you for the recipe!
Really really good, just finished making a double sized batch of this and it turned out great even though I messed up quite a few times
I just woke up and this was in my feed. My day got better.
Me too. In this case, "dinner's sorted."
Let's get checked sounds like a really cool system, you can get checkups and give em a call, considering it's in the US. Cool.
Place the peppers in a bowl. And cover it while it cools and the skin easily comes off. Just a tip
Just made this-pretty good! I found the chicken still was pretty crispy with putting the tomatoes on top. Maybe worth also adding water then as well, but it was some nice textural ｎｏｎｈｏｍｏｇｅｎｅｉｔｙ.
Yo! I need help ASAP! You didn't mention what temperature for the broiler. I have the ingredients cut up already, what temperature should I be using???
You can go all the way with the temperature, nothing wrong will happen just make sure you check every 15 min or so, just to make sure you don't set the kitchen on fire 😊
Made this yesterday, it was fantastic.
My tomatoes released far more water than Adam's (half or more of the chicken and tomatoes were submerged), but I just drained out a bunch partway through cooking and it work a treat.
The Cauliflower mash was a great accompaniment, especially with heaps of pecorino.
Thanks for the recipe! I'm definitely going to make it again.
As a Brit, I always really appreciate how inclusive your content is. A lot of US TH-cam content can seem very insular and aims itself at US audiences. That in and of itself is of course fine but a lot of British content is very American centric too, feels like pandering. Again, love the inclusivity on your end...which is the point I was making
This looks like one of the best recipes this channel has delivered yet. I've got to make it this weekend. This is the kind of dish is like to see more of - healthy takes on classics that don't sacrifice. Great job.
I decided to take a huge health change about a year ago, so my entire diet is comprised of stuff like this. Delicious, healthy food with the right kinds of substitutions. It's astounding how rice-like cauliflower rice is.
5:30 is that the same garlic that was in the roasting pan or did you cut up more garlic?
It’s the garlic I cut up at 4:20.
@@aragusea adam
Thanks, Adam.
Must've missed that part.
Thank you for the captions
Can you make something with beans, anything, I have like 40 15oz cans of pinto beans and I don't know what to do with then
You could probably adapt them into his Cuban Black Beans recipe.
You can make some pasta and beans, with some pig skin if you have some. Basically put the beans in a pot with its water, than bring it to boil and let the pasta cook in the bean water. The starch from the beams and from the pasta really creates a thicc nice sauce. For most Italian flavour put some parsley or, as I said before, some pig skin which is insanely fatty. Just need to boil it and let it fry in a separated pan, than incorporate in the pasta. Btw customize it as you want, hope I gave you an idea
P.s
You can also take some canned tuna and put it in the beans, a glug of olive oil, herbs, pepper, salt, and you have a nice summer dish
Just make refried beans. Add some lard... Absolute perfection.
A nice traditional ragu usually uses lentils but other small tan beans can suit-- or just fry them up as a wonderful side. They're no butterbeans but they can make a gravy just as nice for some cornbread. The ragu is like an hour baked pasta in a large raised skillet and becomes mighty satisfying with sausage and some carrots into the mix. I mean that's just comfort food from another mother.
@@paolopiocampagnuolo4017 all pig products are illegal where I live 🙃
My only regret is that I have but one thumbs up for this recipe.
me see cauliflower as a rice
me: DAMN, MY ASIAN SIDE IS KICKING HARD
6:25 cant even watch without a "pop!"
The production quality of this video is amazing! Great job Adam!
When I first saw you, I thought Adam from @somethingelseyt had a secret cooking channel.
Thank You Adam Ragusea
It's crazy how well this method seems to work. You're literally getting browned braised chicken that browns while it braises
did you know the brits call it a grill
Quick note on broilers:
If you have a gas oven, the broiler is on the *bottom*. It looks like a drawer under the main compartment.
I've also seen it in a draw above the main compartment in older ovens.
Can you make a video about taste differences between vanilla products (such as bean, powdered and liquid, extract) since vanilla bean is expensive and many countries have only powdered vanilla. Do we really need to use vanilla beans like some bakers says?
I can’t stop laughing over what you said about how you’ve been treating your body like a dumpster during this covid pandemic! I definitely can relate there! With that being said, I just discovered your channel within the last view days and I really enjoy all of your content. Your recipes are fantastic and as a professional chef, I really like how you’ve simplified things for the home cook without compromising flavor! Excellent work! As a new sub and fan, I look forward to seeing more of your content! 👍🏻👍🏻
I like how you talk and don't dilly about stuff. right to the point. Hard to listen when people go on and on about nothing.
If only it wasn't 104 degrees outside I could turn on my oven.
"burnt garlic is repulsive"
me, a Filipino who enjoys garlic fried rice which the main ingredient is slightly overcooked garlic: *slightly tears up* :(
Fax yoo
Burnt and over cooked are different
Roasted peppers, shallots, tomatoes, a few capers, herbs and balsamic vinegar - sauced: ❤️ on a plate
Greetings from Naples, Florida. Oh, my, this looks so good. You sure make it look easy. Thanks for sharing. 👍💯
Bro I'm italian , my grandma used to make this when I was like 9 and I loved it so much
i really like how articulate yet entertaining your videos are
In Mexico we do something similar without a broiler, we call it "tatemar" and what we do is since gas stove are more common here we actually put tomatoes and chilis in the fire with a circular wire rack, Since I don't have a broiler I think I will do this recipe but I will roast my vegetables in the gas stove beforehand
I made this and it was really good. My chicken thighs had skin and bones. I removed the skin but left the bone in while it was roasting. I also placed the skin back on the meat while roasting on one side to keep meat from drying. The skin was really crispy so I ate it. I did use some white wine with the vinegar and added chopped green olives. I removed the bone before putting the thighs back into the sauce. Pro tip regarding the cauliflower, slice the florets about 1/8 inch thick. Cover with water and once it comes to a boil, turn off heat and let sit for 10 minutes then drain. Cauliflower can overcook and it taste best if cooked a short period. By slicing it, it cooks in less time. I also use butter instead of milk so it holds it shape. Don’t be afraid of using too much butter. The charring of the vegetables really added to the flavor.
Damn this guy is just putting out videos left and right! Big ups to yt’s best new chef 😎
Adam must really be loving his new oven's broiler, he's all about that broiler life lately.
I’m proud to say that I’m a happy and satisfied customer of the Adam Ragusea early gang.
I don't even try your recipes, I just watch your videos because I find them oddly satisfying...
This is amazing, it’s almost like a chicken with tomato chutney. My mom makes a tomato chutney by broiling the tomatoes, garlic, onion and peppers then mashing them all up.
If you want easier to peel bell peppers, wrap them up in aluminium foil directly after charring. This will allow them to steam a bit and the charred bits will then come right of.
Just tried it. Can confirm its banging
You could easily cook more portions by roasting a big batch of bell peppers first and then do the rest of the ingredients.
The most American thing, an ad for a service, where you pay for different health tests, but at a more reasonable price
Dwight when describing duck meat: 6:30
I love the capers addition because I hate olives but like the acidic saltiness just not the ehh bitterness I guess from the olives. Very nice.
My two favorite dishes from when I was younger, Chicken Cacciatore and Minestrone.
It’s so sad to hear someone say ”reasonably priced” for a 80 dollar blood test... Really makes you lose faith in humanity. Sometimes I wonder if the US should even be considered a developed country.
What a day! I get off work and check my phone and see that you and Babish have posted!
That ad transition was smoother than clarified butter.
In Romania we have something similar to this called ‘tocănița’. However, it’s cooked on the stove top. We season it with Knorr chicken stock pots as well as the Knorr chicken stock cube seasoning paste.
I’m not Marco by the way bítches.
As a Canadian that sponsor blew my mind. I can just go to a walk in clinic and get basically any test I want done for free and have the results in a few hours.
And yet so many people in the States really believe that Canadians have to wait in line for years for life-saving care.
@@aragusea we absolutely wait longer for many surgeries... Over rich Americans who can buy their way to the front of the line. But rich Canadians do that as well, they just cross the border and pay American prices.
We made this last night, it was SO GOOD!! And the cauliflower mash is a winner!
"my triglycerides are too high, so I will use cauliflower instead of rice"
procedes to cook caulifllower in heaps of butter...
Carbs are a way bigger problem than fats in my diet, and probably yours too.
@@aragusea And especially with triglycerides, the cause of that being high is typically carbohydrates and alcohol (primarily) and hypercaloric diets (secondarily). That is, an appropriate energy balance may still result in high triglycerides in some people if that diet is biased towards carbohydrates. I don't necessarily even mean that low carb (like Atkins) is the right thing. Carb levels of ~150g/day can be perfectly healthy for many people and that's about 3x the limit that Atkins would prescribe. But IIRC most Americans get around 300g carbohydrate per day, or more. Especially bad with the high amounts of added sugar in our diets.
@@aragusea That's a big assumption. No I watch my fat intake. Yes it is a trend that people are too overworried about fat content and end up ignoring their carb intake, but you then must also not forget to still pay attention to the amount and type of fat you consume. If your triclycerides are high, i would recommend not cooking your vegetables in butter.
But that is general advice, i dont know how you usually eat. I practice medicine, but Im not your doctor and I don't know how you eat generally. But this is something that many patients don't understand and can become frustrating
@@ADalBosco Thanks, doc. I've been bombing through a bottle of scotch every 3 days lately, so I'm gonna stop doing that and see how it moves my numbers. Regardless, if the choice is between mashed potatoes with butter and mashed cauliflower with butter, I'm sure you'll agree the latter is better.
Not just that but a bunch of cheese too 🤔
2:20 Life advice by Adam right there!
Big thank you for all your uplifting work - and for the low carb.
My broiler is in the drawer under my oven. Every time Adam mentions the broiler being at the top of the oven, I always think in my head, "not for everyone!"
Italian Grandmothers: you fucka uppa the... oh, thisa gooda!!
Thanks to Adam I will never forget that a broiler is called a grill in the UK.
Hey Adam, love these videos but make sure not to tire yourself out! You had a lot of charm in your earlier videos and I don't want that to go away with such frequent uploads :)
Is it me or did this guy just get 200000 subs in like 3 months? CMON ADAM PUSH FOR 1 MILLION!!
That’s for mentioning the bit about the grill I’m in the uk and was thinking I can’t make it until you days this
The only time Ive seen a good reason to use chicken thigh
This looks amazing, Adam. Cant wait to make this!
6:25 like little hats POP