One Pot Braised Chicken with Beans and Chile Verde | Kenji's Cooking Show
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- เผยแพร่เมื่อ 26 ก.ย. 2024
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Get my books (including The Food Lab and my new book, The Wok) here: www.kenjilopez...
Get my original Serious Eats recipe for Crispy Braised Chicken with White Beans and Chile Verde here: www.seriouseat...
“The more chilli you have the more chilli flavour you have”… these kind of pro chef tips are why I’m here.
Where's the lie 🙃
You know what I love about this guy? He's a master in the kitchen and a great present....AND he doesn't have some big ass Vulcan range and fancy ass fridge. He shows we can all cook great food with the standard kitchen appliances and tools. His videos are just awesome to me.
Hey everyone, it’s Kenji!
Lol the actual first comment also Hey Kenji :)
Hope all is well Kenji!!!
Yo Kenji. I still want to know if your second child is a boy or girl? It'd be great if you answered me! Thanks.
It’s not really polite to ask strangers questions about their family. If you’ve got a cooking question or question about my work go for it. Otherwise I’ll choose when, where, and what to share about my personal and private life. Thanks!
@@JKenjiLopezAlt cheese
14:01 Definitely appreciate the microfortnight conversion 🙏🏿🙏🏿🙏🏿
I had to stop and get out the calculator: 1 millifortnight = 20.16 min.
As a tomatillo grower I would suggest to wash the tomatillo even if the tomatillo has the cap on. The husk does not protect the tomatillo very well as it can accumulate dirt, dust, pesticides and even insects. Better wash all your veggies unless the package says otherwise.
Super cool recipe by the way.
okay tomatillo cop. some of us want dirty and dangerous tomatillos.
@@vOuijaa I usually prefer to roll mine in dirt before using
@@vOuijaa It was just a recommendation, you do you.
I've used tomatillos and not washed and it has left deeply bitter flavors that ruined the food. I think it depends on where you source it from and how they grow it
@@c_sparks_1002 It gives it a nice earthy flavor.
Hello Kenji,
I enjoy you and your vids very much. I have upgraded my kitchen gear in a few places based my readings of Food Lab. I started as a line cook in CT in 1983. I am retired now but cook for my wife every day. I have dinner parties for 6 on occasion and try to give people new foods and experiences. Thanks you for the inspiration and for helping me to continue to learn about food and technique.
Happy wife Happy life! You are a wise man!
If you're interesting in Asian recipes,weclome to my channel☺☺
You always inspire me to cook. My problem is always picking which recipe I want to make. These videos always answer that question! Keep inspiring us Kenji
My favorite cooking channel now. I love this and wait all the time for a new episode
Curious - I would have thought cooking already cooked beans for that long would get them overcooked and falling apart. Even if that happened, it would still taste great.
Kenji on a braising kick, I dig it. I make every recipe you make within the next week
Cool 👍
Love ur vids alot. Im a Chef myself from germany, just wanna mention: Thank you for the Temp in Celsius, really much appreciated ! keep it up
Heya! Weist du wo man tomatillos herbekommt ? Außer selber anbauen ?
3:11 Jamón and Shabu waiting patiently to get some samples 🤣 So cute!
Thanks a million for taking my side on that the garlic germ doesn't really matter except a garlic-forward recipes. I've had both co-workers and friends yell at me for being "lazy" with my garlic when I knew it was too little to really contribute negatively to the actual end dish. Especially for home cooking. There is a huge difference between being a perfectionist cook and just a really good cook that a lot of people are failing to see sometimes.
Jacques Pepin says the same thing re: garlic germ in one of his cooking at home videos.
I made this last night for a dinner party and everyone loved it. Easy and cheap. More braised dishes please!!
You're not only a fantastic/knowledgeable chef, you're a born teacher. Thanks for all the videos, Chef!
You’re a better man than I for not immediately replacing that oven the first time it locked on you
Kenji, I'm not a video editor or anything, but i have binged your videos recently... This one has some some smooth cuts. i love your videos all the time but your style is amazing and this one in particular is smooth like a sauce through a chinois. Love your candor and this kind of editing... Chefs kiss emoji.
Verde anything is pure green gold.
I barely ever worry about cilantro stems unless I'm using it for a garnish. I leave even way more stem than he does. It's not that fibrous and purees perfectly and has a *ton* of flavor. I'll often just use mostly stems for something like this and reserve the nice leaf ends for garnish later.
Kenji, I cant thank you enough for all your videos. I found this channel a couple weeks ago and I've already learned so much. It's crazy to see how someone so intelligent in science approaches cooking, and explains the scientific reasons why we cook how we do rather than just saying thats the way it is. The point of view cam is also genius because it shows how efficient and skilled an experienced cook is in the kitchen in real time. I am already a pretty consistent home cook and I have gotten a lot better, but I am starting a restaurant job as a cold station line cook in a couple weeks, and this channel has made me excited for the challenge!
I just made it and it's SO GOOD. I added some toasted cumin, coriander, chili powder, and 2 bay leaves to the mix. I also added 2 Serranos to the salsa verde for some extra spice. And finally, garnished with sour cream which brought a really nice, creamy texture and cut down on the acidity. This is going in my recipe book! Thanks, Kenji!
I know all the stuff Kenji is talking about (in theory, never having worked in the professional kitchen), yet it is deeply satisfying to watch his videos and take "part" in the process. Damn, I wish we could all share those meals...
I used canned tomatillos for this, and if you drain them and then gently pat them dry before sticking them in the broiler, you can still get some nice browning on them. 🥰Great recipe, I've made it 3 times now.
Your videos haven't been popping on my feed for the last couple of months. Thought you were done making them and was kinda sad. I was so glad to see that you continue after manually searching. You've been so helpful to me while i chase my dream to become a professional chef! Keep doing what you do :D
i added fish sauce to a vegetable soup i made yesterday, because it just felt right and, yeah kenji's right. fish sauce rules in soups/stews etc (i added bonito flake too cuz i wanted a little fishy kick because there wasnt any meat or stock involved. turned out real good)
Wow, that’s a sharp knife! I’m very happy to see you uploading videos again! I’ve learned a lot of bushcraft skills from your TH-cam channel over the past 10 years. I live in north Ontario (Canada) and the landscape is almost identical to where you are in Sweden. Thank you!
Love the bouncer at your feet! I have a young baby too and I bought a high chair with a newborn attachment so I can cook/chop/prep my dinner while entertaining my little guy :) I remember hearing you discuss having your daughter in the kitchen with you from a very young age during your interview with Francis Lam on the Splendid Table - I found it very inspiring and I hope I can teach my son to love cooking too! Thanks for the awesome recipe :)
Hi Jaclyn 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹
Tried making this. Quite easy and forgiving recipe. Turned out great. Recommend!
Cilantro stems tastes as good if not better than the leaves. When blending in a sauce or zipping it in a food processor for a slaw I use the entire cilantro - leaves and stem. Only when I garnish with cilantro do I use the leaves only. Even then I never pick out the leaves, just grabbing the top frond off leaves and tearing them apart from their stems and then giving the leaves a rough chop works fine.
(on adding fish sauce)
"It's not quite a superficial ingredient...It's just...ficial (fish-el)"
Works on two levels. I love it!
I've been making something pretty close to this, though vegetarian. Basically the same, make a salsa verde and then cook with cannellini beans and I add flat leaf kale (forget what it's called). Instead of chicken, I roast sliced rounds of sweet potato. I don't actually braise it, as there isn't really a need to. I just plate the soup and add on the sweet potato. One of the most satisfying comfort foods I regularly cook.
I've made this dish a few times in the past couple months and it has quickly become a favorite of my boyfriend and I. Super simple, forgiving, and so so so delicious--great flavors and gives us the juiciest chicken. We've started calling it "tomatillo chicken" because "braised chicken with beans and chile verde" is a bit of a mouthful.
Just an FYI, do NOT use the Serious Eats version if you're expecting anything close to the process depicted in the video. This video shows an easy, forgiving dish (don't worry about the pepper skins! sure, you can use canned beans!) that you can whip up simply and quickly. The Serious Eats version is bogged down in miniutae, dirties every dish in your kitchen, and takes forever. I made the mistake of using the written version just because I wanted something to follow, without really comparing it to this video ahead of time. Many, many hours later I did have a delicious meal, but I was cursing Kenji the whole time. I guess his cooking philosophy has evolved in the last decade.
Most of the time the recipes Kenji does in this channel aren't following the Serious Eats version at all most likely because he wants an easier way to make them at home like most people
he addresses a lot of these points in the videos
Yes, you're right. I read the written version and realized it was much more involved than the video version. Also it has no tomatillos!
Would love a tour of your kitchen set up. As well as maybe comparisons to the old kitchen or any advice about these kinds of things.
This looks awesome, I did the chicken thighs and cabbage the day you posted it. it was absolutely awesome. My whole family loved it!
I saw the GQ article (and another one this week)--good job explaining how we all can evolve.
Please please please make more one pot meals! I have a 2 month year old baby and work from home full time so that would be so clutch!
The Celcius popping up down the bottom is a blessing. Thanks Kenji.
kenji you continue to be incredible and accessible!!! thank you for your work
Thank you!
Great, now I have to decide whether to make braised Salsa verde chicken or Chef John’s clam chowder pasta this weekend… THE DECISIONS! Unless I just make both! 😁
Update: I’m doing neither because cod was on sale at the store, so now I’m doing Joshua Weissman’s beer battered cod with gribiche. I don’t have enough hours for all the recipes! 😭
Looks great and easy. One thing that I wish cooking videos would do more often is say what kind of oil is being used.
Thank you for converting to microfortnights! You have no idea how much time I've wasted doing that conversion on my own. Likely a hemifortnight or so.
I'm so pumped for your success with your new book. I've been learning techniques from you since the early serious eats days. Honestly, your flare for easy method alongside expert and accessible technique is unreal. I need to wait for our kitchen renovation to finish, but I cannot wait to cook through The Wok.
First time seeing your video I dig your style!! Straight up no bullshit rambling!!
Thank you so much for doing the heat conversions.
I'm liking and commenting despite not wanting to watch a video about meat. Because YOU'LL like it. Trust me.
15:54: "it's not quite a superficial flavour, but uh-it's just fishal" lmaoo
Happy book day, Kenji! My copy is coming later today, and I'm looking forward to reading it. Cheers!
It is 2 am, I had a really nice day, and the last thing I want to watch before I sleep is Kenji. And the universe made it so he posted this. Let's goooo
thank you
“It’s not a superficial flavor just “fish”ial”😂😂
Nice job Kenji 👍
Cheers from San Diego California 🏄♂️
For a second, I thought you were some sort of cooking wizard when you said 'sizzling hot like this' and then the pan audibly started sizzling!
Hi Kenji, you inspired me to create my own channel and upload content where I strap a GoPro to my head. Thanks you, man. I really appreciate it. ❤
I just made this, although my seasoning were different. The method or technique made the best chicken I every had. Super tender meat, ridiculously crispy skin. Thank you!
Hi Jackejanetm 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹
I'm glad he finally turned the open flame off around 13:00.
I noticed that too!
thanks for sharing your video 😀
Looks amazing! I would probably eat that with some rice!
Ha even Kenji - master of casual authentic no fuss no gimmicks type cooking - has a vitamix and a Breville toaster oven (I know fancy gear isn’t necessary but I love it)
Made this recipe twice already, super fun and easy to make. The salsa is so simple and good!
I would love to hear some of your thoughts on cooking on different types of stoves. I notice a lot of people with gas stoves are unafraid to preheat pans/fats on high heat because gas burners are so responsive, but if that’s done on an electric coil burner things seem to get out of hand quickly…
The thing with the fish sauce is actually a liquid salt, so you actually put a small amount of it (it's salty) Difference is the salt (coase salt; maybe there's a different uses or types of salt to choose from...) takes a while to dissolve in a dish that has some sauce on it, the fish sauce gives it a slightly saltier fish taste so it's pretty quick to tell if you seasoned the dish or not.
I am allergic to fish. Would soy sauce do the same thing?
@@revjospa fish sauce is basically made with small anchovy type sardines and salt. Soy sauce is made with soy beans and salt (and a few other ingredients), so I would think it would have the same effect. ;-)
@@Pammellam In addition to that, a nice black Chinese vinegar would pair well with the soy sauce.
top knot kenji is a menace w the 1pot
Lovely. I use the broiler to roast vegetables minus cooktop mess. I also use a cast iron tamal and skillet to roast onions, tomatoes and chile's when I have time to enjoy the process
Hi Delia 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹
honey wake up new kenji video dropped
YEAH KENJI GREAT VIDEO
Wow, that was cool, it was like a derivative of a cassoulet, but with a southwest thing.
Kenji, that is a beautiful meal.
Hi Amanda 👋 I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹
I'm glad I'm not the only one that spanks my pepper grinder like that.
Can you talk about how you keep your kitchen clean? I noticed you have the sponge next to the stove to wipe up small spills. Any other tips/tricks?
It's settled then, I will only buy Lorins patis from now on. Thank you from the Philippines, Kenji!
Loving the new thumbnails, Kenji!
I love adding fish sauce to my meals when it needs a bit extra favor. GF thought I was crazy. Thanks!
i gasped with the sound of that crispy chicken skin 11:26
Great dish. I have made your pressure cooker pork version many times. I always add that red boat for extra flavor. I will have to give this one a go. Thanks.
Can’t wait to try this one!
Made it. Smells great. So exhausted after work and mise-en-place-ing everything, I think I want to go to bed early instead. Wife will report outcome after she gets home. No tasting in the afternoon sun for me...
I looovve a good braised chicken recipe. I have only just discovered this technique and absolutely loving it🥰
I do the same thing with Fish sauce lol. Any kind of savory sauce I usually add a little dash. A lot of times I like to add a little sprinkle of MSG and a dash of fish sauce because of that tip you once gave that they combine to add even more umami
Definitely making this for the fam this week, so simple
Soup'a'fish'ial flavour. Dang, Kenji!
Kenji, I've read from a few different places (e.g. Bon Appetit's Chris Morocco) that starting chicken thighs on a cold pan leads to crispier skin and less sticking. In my experience it seems pretty similar to hot / shimmering oil starts and maaaaybe has a little less tendency to stick? Do you think this makes a difference? Interested to hear what others think too :)
5:10 OH THANK GOD I was so on edge the entire time with that bottle of oil right there on the edge lol
I did it today and it was delicious! Thank you for the recipe!
Hey do you have any stovetop cleaning tips? Anytime i hard sear or fry I get oil everywhere and its always a pain to clean up.
Love the videos!
for the ones of us on the southern hemisphere who can't get tomatillos anywhere; what would be a good replacement?
Looking forward to trying this next time I visit the niblings.
yummy! although most of the flavor of the cilantro is in the stems, and if you're blending it and braising it, u won't even notice the stems in there. i always eat the stems.
Hey kenji your thumbnails have text on the bottom right but on mobile it gets covered by the video length. Bottom left would work better. Thx for the great videos ❤️
NICE. This Works For ME.
@J. Kenji López-Alt This is wonderful! In the future, would you consider doing a series of videos that focuses on kid-friendly recipes? I'm a former cook, but have a hard time getting the kiddos to eat what I make because they are exceptionally picky!
The "496.03 Microfornights" was hilarious. I'll use only that unit of time from now on
Hey Kenji, looks like the thumbnail text is a little low-res. It’s quite blurry on my iPhone at least.
I don’t do fish sauce tho, but looks good old home cooking!!
Book day!
Oh! Kenji does own socks!
Hey Kenji, sometimes you make food that you'll eat later after filming, is there anything special you do for reheating them? Or do you just throw whatever it is the in the microwave?
My daughter is allergic to legumes, so I'm going to be doing this tonight with hominy instead of beans and I'm kind of looking forward to seeing how it turns out.
496.03 microfortnights killed me. Amazing video yet again
Hi. I’ve got Food Lab and am interested in Wok. Is it possible to post the table of contents so we can see what’s going to be discussed. Love your books, recipes and videos. Great work!
Page 95 new book it says for the pork dish, drain through fine mesh and press on CHICKEN. Geez LOUISE. Lol, I love this book though
After watching enough Kenji I just start adding fish sauce to everything