How to Make Arroz con Pollo (Chicken and Rice) and Sour Orange Pie
ฝัง
- เผยแพร่เมื่อ 11 ก.ย. 2018
- Hosts Julia Collin Davison and Bridget Lancaster make a classic Latin dish that has become a staple on American tables: Arroz con Pollo. Then, Jack Bishop challenges Bridget to a tasting of whipped topping. Christie shows Bridget how to make Sour Orange Pie.
Get the Arroz con Pollo recipe: cooks.io/2xqkzw9
Get the Sour Orange Pie recipe: cooks.io/2N750o7
Buy our winning food processor: cooks.io/2NVwi0k
Buy one of our recommended pie plates: cooks.io/2oZwHjU
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Always remember, the recipes we are blessed to enjoy are not meant to be duplicates of the USUAL recipes used by others.
They are meant to be a new and easier and delicious version they have come up with through a great deal of testing.
It’s their version of recipes.
We can make any adjustments to suit our personal taste.
They give us the basis for an unlimited amount of recipes we would probably never try otherwise.
I have never heard of many of the dishes they make and am going to try them.
😍😍😍
Shirley Pizzuto Well Said!
Absoutely. Even in the country or region of origin every household competes for having the "original" recipe. There is room for everyone at the table.
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I agree. There are many Latino households with as many versions of arroz con pollo as there are households in America for meatloaf. The way they made it I would not consider it arroz con pollo oh, but I'm sure it's delicious and I would certainly try it
My granddaughter reminded me that she watched this episode with MY grandpa,,,So thanks for bridging the gap for 5 generations..this show and all the hosts are amazing thanks for your time and cooking and giving a girl a way to relate to her Great Great granfather
I just made the sour orange pie, tonight. I'm having this for my birthday from now on.
I want pie for my birthday too!
I'm with Bridget! That pie looks like summer.🏖️☀️
Hi ladies good job...I'm Puerto Rican n grew up eating this dish. And lived in the Island back and forth;so I know what I'm talking about. The only thing different is we don't eat it with white sauce, we eat it with beans in sauce which would be bean stew...n ur Spanish is good. Keep those Spanish dishes coming...u guys did a great job...good luck n have a great day..🍲 n 🐔....LOL..
I totally agree!
Yes indeed, red beans and platano maduro! I'm Puerto Rican as well and I've personally never seen the white sauce before. This dish is one of my sons favorites so I make it at least 3 or 4 times within the month. Fricassee de pollo with white rice is the 2nd fave and, as a matter of fact, was our dinner today. Buen provecho ladies!
Plain scones
Their Spanish is quite good, I think they actually make more of an effort to represent the diversity of cooking in the US than other channels
I’m also puertorrican and I approve this recipe. But in Puerto Rico we use also chicken legs and breast and we don’t use the oven, mostly the stovetop. First we cook uncovered, and when it starts to dry, we mix the rice and chicken once, then we cover it, lower the flame to low and don’t uncover for 25 minutes.
More Cooks Country on TH-cam please!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
From a series that makes the tastiest food on tv, this episode is right at the top. Chicken and rice? One of the best comfort foods out there (interestingly, Hunan chicken and rice is a Chinese comfort food...what’s with chicken and rice anyway?). Dairy topping? I sure learned a lot and will look for that new topping but finally the bitter orange pie is a must make. Thank you, thank you, thank you for this real gem of a program. Cheers, Colin.
Protocol Officer
What dairy topping? Mayo has NO DAIRY. It only looks creamy. Mayonnaise is NOT DAIRY: egg vinegar mustard!!! Best Foods is still my favorite.
Happy cooking and delighting eating 👍🍲
I love that you’re making full episodes available here. I rewatch ATC episodes over and over. I also have all my CI issues (even from 15+ years ago) and I love how far the team has come. Cheers!
"ATC"? Are you a pilot, by any chance?
I’m with you here. I have about five cookbooks and have given them as gifts.. Every time I see a gadget or knife or pan I have to have one. I love how hard these people work to give us the very best recipe and all the science behind what they do is also fascinating to me.
The orange pie looks scrumptious🍊🍊🍊🥧🥧🥧👍🏻👍🏻👍🏻
I am so happy to watching your shows again after 5 years. Big fan of both of you Bridget and Julia. I am living in Brazil now.. that orange sour pie looks so delicious. definitely I am going to try your recipe.. thanks for sharing those wonderful recipes with US..
My local PBS affiliate only airs ATK and Cook's Country at really inconvenient times for me, so summer was a season in the wilderness without the ATK squad. So glad you folks are back.
Broke my heart when she took the skin off that chicken.😱The end result still looked amazing though. I will definitely try this recipe, with the skin left on.😍
Limp, flabby chicken skin...yuck!
Take the skin off, crisp it up by itself and then add it back after cooking everything else
@Jeff, the God of Biscuits Bread the skin and fry it separately?
Leaving the skin on add collagen and gelatin. and it's authentic.
I’m going to try her way and put the skin in the air frier
As a Puerto Rican who fears making arroz con pollo/arroz con gandules due to never being able to get the rice component right, this method looks awesome! Looking forward to making it ASAP.
One thing I did find odd though was the addition of the raw sofrito late into the cooking process; typically, sofrito is added early on. In this case, I would have added it when you add the onions to the rendered chicken fat, so you can develop the flavors a bit more (and have an overall tastier cooking base).
Nonetheless, can't wait to try this!
mofongotron I tried it 👍👍👍👍
mofongotron They did add it earlier. They just reserved a couple tablespoons for the sauce.
As a Puerto Rican you should know better.
So here's how to make perfect rice every time! Just add one more cup extra water. ie
2 cups of rice
3 cups of water
Enjoy!
@@JaiMaldonado111 that depends on the type of rice you us actually. I used to always use brown rice for health reasons and used close to 4 cups of water. With long or medium grain, 3 cups is good
This version of arroz con pollo is much easier than my family's version. Thank you! Sometimes, I add kasubha after adding the chicken stock when I want it to take on a paella-ish twist. I couldn't afford saffron.
Never had a sour orange pie before. Got to try this. Christie looked tense when she told dear Bridget that they would have to wait for 3 hours before they could eat the pie. Bravo to Bridget for not biting off Christie's head after hearing that.😊
I first has Arroz con Pollo in the Philippines.
The variant there uses fresh ginger for the slight heat.
One of my favorite foods, whether either variant, or just the American version of chicken, gravy and rice.
I just checked the ingredients of Sazón, the main ingredient is MSG and the 2nd is salt. It is a flavour enhancer with spices and colourings added.
There's nothing wrong with using it, just for information for the people who are interested.
The chicken and rice in Puerto Rico has a process that goes according to its history. It surprises me to see that no tomatoes nor cooked ham was used in these recipe....to each its own, but I have never seen anyone make it this way. The consistency of the rice in this recipe show in these episode is Muchi (technical term ???). We don't use green peas in these recipe or mostly any recipes of "arroz guizado" beside " arroz a la gardinera" (Garden Rice recipe). The sofrito it is called sofrito cause it suppose to be lightly fried ( frito ligeramente) with the fat rendered from the chicken and smoke cooking ham a little until it releases its flavors to adhere to the chicken that is not supposed to be taken out of the pot. Tomatoes and culantro are part of the sofrito. However, the Puertorricans once they moved out of PR it was difficult to find culantro, so most of us use cilantro whitch is used more in mexican cuisine, therefore easier to find in the mainland. Culantro has a stronger flavor. All parts of the sofrito was cut in little pieces. People started to blended in the 70s; that way they could make more and reserve it in the fridge and speed the prep process. More women started to work outside their home in the 70th and this would get dinner ready quickly. Also until then blenders weren't available or the general population didn't have the money to afford it. The chicken is seasoned with garlic, salt, olive oil and oregano before it gets to the pot. The chicken is washed with lemons or lime before seasoned (some people use white vinegar). Sason wasn't used until the 70s, when more women started to work outside their home. Before it was oil or fat with annato ( achiote). Food was made with very little process ingredients. They would only use processed seasoning that they weren't able to make at home with simple ingredients. Black pepper wasn't used until the 70s for rices, soups, stews, in general for savory recipes and a lot of people still don't use black peppers as a big population of Puertorricans are allergic to it. There are a few recipes where black peppers were used, but it was an ingredient mostly used by immigrants in the island or some families from high society as it was hard to find and very expensive. Cumin was used in stews or soups. Although, it wouldn't suprise me that people would use it in these recipe. People used to cook a clear soup before dinner and cumin was an ingredient commonly used for it. The last thing that goes in the pot is the rice. It is important for the rice to stick in the bottom of the pot a little. Some people prefer "el pegao" instead of the rice from the top. We wanted to please any visitors. The rice is suppose to end up loose, shiny and throughly cooked but firm. To these recipe are many variations in ingredients in different parts of Puerto Rico, but basically its different by adding more ingredients, such as beer, tomatoe sauce and Sason and the unwelcome black peppers. But, I'm not bitter. 🤣
"Its the Marry Poppins of pie" Love it XD
Rather than discard those thigh skins, I would remove them after the initial sear, but then season them with some of that sazon and fry them to crisp cracklins and use them as a garnish to guild the lilly.
I wonder why they season the skin and then remove it. I would just leave the skin on.
I'd eat it.
Great idea!
Those?🐔Skins, Lol
O would save them and when I have enough, I'd sew them together to make a chicken suit. Thanks Easter bunny. Bwak bwak!
I have to Make both the chicken/rice dish AND THAT PIE!!!! Bridget, I loved meeting you in Denver a couple of yrs ago. Just love your shows😊
How do you preareare a hamroast around 4.46
As a Cuban, I can't wait to make this! Thank you so much.
It is the Only Staff , its the only teachers, its the only Videos from the America's test Kitchen Professionals I do care and watch at all Times " Gracias!!!!! June 27-Saturday 2020 .
This is one of the best entrees I've EVER made. It is a very robust recipe that is flexible enough to accommodate variations. The first few times I made it exactly as directed. My daughter only eats white meat, so for her I added some boneless breast meat right before before I put the dutch oven in the oven. The breast meat was perfectly done. I am reluctant to use mayo as an ingredient, so I have made it with full fat Greek yogurt and that was delicious too! The sofrito sauce (mayo or yogurt) is just as delicious on roasted pork tenderloin! Thank you, thank you for introducing me to this recipe.
Please keep making Foods from different countries!!! I love learning about other cultures thru food 💜💜💜
Ok. I have my Aunt's recipe box and there is a recipe for Sour Orange Pie. Many of her recipes are with ingredients only! Yup, and this is one of them.
If you're going to use storebought cookies for the crust, go for Lorna Doone shortbread. Much better flavor and doesn't need sweetening. ;)
Beejay Swifter My Mommy loves Lorna Doone cookies!!!!!
I love Lorna Doone shortbread cookie! But I find I still had to add a little sugar if I make them a crust. Unless it's a really sweet pie like chocolate cream. Now I'm craving those cookies guys!!
I was thinking exactly the same thing!
@@Isabella66Gracen
I was in the hospital eight times last year, and the only treat the hospital had were little packages of Lorna Doone cookies. I totally got hooked on Lorna Doones and ice water.
@@joeymama4666 Sounds good right now‼️ I hope you are feeling better!
Next 4th of July, if I can wait that long, I'm definitely making that sour orange pie! That looks like the best summertime pie ever created.
So how did it turn out? Just saw this tonight and I will be making it this week!
Love, love, love these chefs...
Great job. Love that you emphasized this was your version. Anytime you cook it should always be flavor as you desire its your dish. Big high fives ladies. With me no sauce with my arroz con pollo
Never had seen this pie before. Great simple recipe . Love you gals, keep up the great work. 😀
I tried your recipe and all I can say "Muy Bueno". A very authentic, taste like grand mothers arroz con pollo
I watched this with my grandfather for years! Watching this reminds me of him...Thanks for making the show so much fun!
Like Bridget, I love all things lemon or citrus. Can't wait to try this recipe!!!
My mom has made me lemon meringue pie for my birthday for over 40 years.
🥰
I have made the Sour Orange Pie many times, I have the cookbook and found the recipe several years back. It is my husband's favorite pie! Thanks Cooks Country.
Whenever Bridgette bakes, she giggles... Lolololol. I love it!!!
Thank you so much. I had lost the recipe I jotted down when I saw you prepare this on PBS. What I loved about this dish was the sauce! I wanted to put it on everything! Again thank you!
"A little jiggle when you wiggle it". Yep, I know that feeling lol
Everything you guys do is fabulous!
I will make all of those recipes. Great show. Thanks.
Wow the rice dish looks great! I love lemon meringue pie also and totally will give it a try😁!
Made the chicken and rice today and it’s the best I have ever had and I have eaten a lot of chicken and rice because it’s one of my favorites. Well done 👌
I trust your recipes so much!!
Julia, you are adorable. Cezanne is a cubist artist. Sazon (sah-SON) is a spice blend used in Caribbean cooking. Yet another excellent video. They are addictive!
I think of Cezanne as a Post Impressionist rather than a cubist, but his work did certainly inspire the cubists. Picasso and Matisse called him "the father of us all". He was the first artist I ever tried to copy, and even now when I try NOT to reflect his work in any way, people see a painting of mine and say "I see you're a fan of Paul Cezanne". Damn it!
Joey Mama I yield the point to you, an actual painter. I got my info from 5 Chinese Brothers. th-cam.com/video/nXy8omPfd_E/w-d-xo.html
I remember seeing this program on PBS and loved the dish so much. I will make some of it myself with Rice-A-Roni instead since I love chicken so much and also the rice pasta dish. That pie is so pretty and I could eat the whole pie by myself and could fight for it.
I really enjoy your shows, thank you
The girls are back and I love them keep the great great ! Work up !!
Omg I wanna make everything!! Thanks for the awesome recipes! ♥️♥️♥️
Love! Love! Love! This channel ❤
Wow, very delicious recipes were made !😁😄😃😀🤗
Looks very delicious. This is a typical dish in Puerto Rico, though we don't make it with the sauce at the end. But I do love the diversity of recipes. Thank you so much for making this dish. Good job! 👍👍 Now you got me hungry and thinking of making it. 😂
Very interesting version that I must try! It is more of a Puerto Rican version and it looks intriguing for sure!
I am a long time fan of your show and have made many recipes. Thank you for all your had work in presenting the best of the best recipes to the public. Not only food but kitchen products as well....Many Thanks!!!
I live in east Texas and we have a sour orange tree... Blooms lots and lots of sour orange 🍊
That sofrito sauce looks good, I'm going to have to try it. As you said depending on the latin region, arroz con pollo is made many different ways. I grew up with my family adding beer to the chicken stock, I use Modelo. If I don't have cubanelle peppers, I use orange bell pepper due to its sweetness. I look forward to trying your recipe. Looks really delicious
Making that pie for Thanksgiving for sure.
Muy buen video. Me gusto.👍
That looks fantastic. My wife makes something similar in the same pot you used too
Thanks for the whipped cream comparison!
More Brian! Love that accent. Makes me feel home
Arroz con Pollo was one of the first Latin dishes I ever ate as a child visiting a classmate's home and it's is my all time favorite. I'm not of Latin descent so I always feared trying to make this dish and now your recipe actually makes it less complex as I thought it would be. Also never had sour orange pie; would love to try it but I don't like animal crackers so I'll probably use Nilla wafers or Pepperidge farms chessmen cookies instead. Thank you for another exciting episode with great classic recipes for us to try :-)
Oh and I love Lemon Meringue pie as well!!
I am Puerto Rican and we never added lemon juice to the arroz con pollo, put white sauce on the dish, removed the skin from the chicken and we used green bell pepper instead of cubanelle. I am curious as to how your version tastes so I will make it but without the white sauce.
You might be Puerto Rican, but I can guarantee you there are professional Puerto Rican chefs who do cubanelle peppers.
And there are professional Puerto Rican chefs who use serrano chili peppers.
And yes, there are professional Puerto Rican chefs who use lemon juice.
I know these things because I went to Google and looked up famous Puerto Rican chefs, and their recipes.....
It's really quite a bit less than intelligent to say "we never" when referring to an entire country and their cooking habits. Because there's a LOT of things the average people of a country do with a recipe besides make the version you make.....
@Jeff, the God of Biscuits I wasn't speaking for every single Puerto Rican who has ever lived but feel free to take it upon yourself to think you know it all. And I will not go away.
I've known some Puerto Ricans who don't serve white sauce with it.
I have made the Sour Orange Pie twice. It is a favorite of mine and my co-workers. It is so easy and tastes so good.
Amazing great recipe ....
So good!!!
cool whip extra creamy is in my fridge right now awaiting our delayed thanksgiving dinner :)
Super cooking presentation and super cooking checken dish...
That foot stomp tho on the sour orange pie; LOL!!!!
Excellent !
Very nice👌👍🌿✨💥
Anyone else catch the voice over for the Minute Maid plug @ 18:12 ? XD
You guys outdo yourselves every single time! What a lip-licking-good show! Keep up the great work! Much love from a fan in Brazil! 👏👏👏
Yummy . looks easy😋
Omg that chicken looks like the bomb
We absolutely LOVE your videos and recipes very much! I'm so going to try the Arroz Con Pollo, which is my VERY favorite dish! You make it look so easy. Also going to try the Sour Orange Pie. It looks sooo yummy. Thank you all at America's Test Kitchen. LOVE YOUR SHOW!!!! 💕🌞
You guys are the best!
Gonna make both of these recipes
Yummy. Arroz con Pollo. I like it with red beans, pork and bean , sweet plantains and a slice of avocado. Yummy. These County Girls are the real McCoy.
Thank you !
It's pronounced cool HWHip
+And Now For Something Completely Different Nicely done. 👍
Alright Stewie...
😆😆😆😆
Wanna try the pie!
Re: the whipped cream. Have you tried Dream Whip? It's a powder that you add milk to. You could add your own cream. It's quick and easy and tastes good.
That brings back memories. I didn't realize they still made Dream Whip.
lemon meringue pie is my favorite too. :-)
The best arroz con pollo, el Panameño
“Sayzhan”... gotta love them for trying!
@Jeff, the God of Biscuits ummm, yeah it’s time to take your meds.
I love seasoning my chicken first with adobo and then I add a little bit of cayenne pepper and it elevates the dash
When you’re cooking the chicken and rice you can also add a can of beer! It’s an all-time country secret.
Ok you talked me into making the sour orange pie... I too am a lemon mer. pie fanatic LOL
Bridget: "it's the Mary Poppins of pie!...Cookscountry.sourorangepie"
Ok, as BEAUTIFULLY as that pie sliced, I'm going to make that pie! It only baked 17 mins-ish in a 325 degree oven??? I know oven temp's vary, but I am going to make this pie...this very, very HAPPY pie! Happy next birthday to ME TOO, Bridget!
Thank you
You guys are funny cool, and your Spanish very well 👌
I love this dish I have made it and my family loves it thank you my friends
I never would have thought to use a Cubanelle pepper in place of the ajices dulce. I can’t get ajices dulce where I live I will definitely try a Cubanelle in place next time.
Yum!!!
Don't you say that! I too love lemon meringue and go for key lime because a good lemon pie is hard to find. This pie has peaked my interest though.
* Piqued your interest.
*piqued
Cubanelle peppers are used most often in Italian cooking these days and for many past days.
How about if we have access to sour oranges how much liquid should we add the same amount 12 tablespoons of the juice?
Eat them as kitchen snacks (says conspiratorialy) LMAO 🤣😆
That looooooook soooooooo gooooooood 😋
I'm Cuban and my family does not remove the skin from the chicken. Also, instead of water we use beer, I cannot make my arroz con pollo without it.
Where do I get small chicken thighs.
The ones I used to buy were always too big.
Now I'm hungry