I get more help and leadership from chef JP for these high cost days than I’m getting from all the world’s leaders combined. Stay strong chef, the world needs people like you right now. 💪🏽 💓
When does Jerome Powell's tenure as chairman of the Federal Reserve end? Chef JP needs to replace him. Next stimulus package will be BUTTER FOR EVERYONE.
Cher Chef Jean Pierre, I thought about you making a typical "dîner varois" from your place in France you were born, and adding to that teaching us all how to make a real Aïoli and Tapenade and other specials typical from that region that I know well and love.
Someone is taking care of you Chef and reminded you that you still had your apron on. Love You Chef and enjoy your videos still after a few years. Thank you.
No matter what is happening in life, if you can watch Chef JP and not smile, there is no hope for you! I have nothing but love for this wonderful, positive human being! Big Italian hugs and cheek kisses for JP
Not only is J-P a first rate chef, he's also a first rate teacher. And for those of us of a certain age, it is truly inspirational to see someone who found his calling later in life.
To my dear Chef Pearri. I'm Puerto Rican and we cook Arroz con Pollo and I think your Arroz con Pollo is Excellent. We take pride with our cuisine. We also make Pastelles which is labor intensive because of the crating of Green Banana & Taro Root. Then you have to make the Sofruto out of Pork , Beef , Crab Meat like you say whatever you like. And then you have to put it on cooking paper and tie it up with string and boil it about an hour. Make your own Coquito which is a Coconut drink and presto you're in Heaven. God bless you and we love you. Frank
I made this yesterday for my wife and daughter. I added andouille sausage and omitted the red pepper and paprika. It was, as you say, fantastic! Thanks, Chef for another great recipe!
7:40 I always wondered about the Bay leaves question myself. Finally, one day I put a couple nice big ones in a little pot of water and boiled them for a while... let it cool and tasted it, THEN I understood the mellow earthy flavor it was adding to the pot. So, I ordered a big bag from India online $aved a bucket of money over buying at the store. I divided and vacuum sealed them and now I have plenty and always try and remember to use them.
I love how you always tell us to make a dish our own with you can add, if you don't like you can substitute or omit. I've probably watched 50 video's since i just found you a week ago JP. I'm addicted and can't get enough of the wonderful dishes. Much love JP❤🙏
This one's a personal favourite of mine, well done chef! My recommendation for anyone watching is to add some chopped cured chorizo sausage. You'll fall in love with the flavours 💛❤
Good tip that! Chef JP does say add some sausage if you like , I Love Chorizo and there are some great Butchers sausages out there too! And of course this can always be turned into a 'veggie' option if needed! dx
No..just no, stop trying to promote yourself as a baby of the craft against a man who has worked like a dog in a professional setting for 30 years plus....faux positivity is so tacky.
@@DrBrunoRecipes You're not trying to promote yourself yet you're expecting people to eventually click on your channel for views....nothing worse than a liar especially one who most likely isn't even a Dr.
@@DrBrunoRecipes Yeah so you're not a Dr which you won't ever admit because it's fraud in any country....don't really care what you need buddy it's the Internet, it's not spread your nonsense and the rest of us stay quiet to keep you happy,....God how entitled are you. 🙄🙄....
Jean Pierre, you with no doubt THE BEST!! I made a "Top Chef's " , because of my kid's, chicken and rice then made your chicken and rice. There was NO comparison!! CHEF Jean Pierre yours is the BEST!! Trust me everyone I cannot praise Jean Pierre enough. He's the best!! And funny too!! You make us feel comfortable cooking also. Thank you so much for teaching us we appreciate it more than you know ❤
I render the chicken skin with the onyo to get some nice flavor imparted. Start the skin a minute or so and when the fat begins to render add the onyo. Just use tongs and pick out the skin when the onyo is ready.
There's only one thing I can say to all the viewers: JP always says make it your own. I agree. Except for the broth!! Follow his recipe/ method!!! It is such a key flavorful ingredient that can not be substituted. Make it in bulk and freeze it. Liquid gold.
I love that you don't measure. I don't either. We cook with love. Thanks for this recipe. I look forward to each new visit with you, and re-watch your videos often!
I would love to see Chef JP do a video about pairing main dishes with appropriate appetizers, wines, or desserts. His insights and opinions need to be saved for future generations.
Simple Dish, Simple Ingredients, very affordable family dinner. Especially with todays food prices. Bring us more! Special request for Hasenpfeffer Recipe.
I've made chicken and rice for a long time now, but when I made this dish, the family went nuts. I can't make enough of it now. Thanks Chef, this recipe really hits the spot!
Thank you chef JP for having a big heart for the ordinary people, we are the elite not those snobs that try to impose their will on us. Marie Antoinette has discovered when you upset ordinary people you lose your head. Thank you, you are wonderful person 285k and you have millions of subs. Merci chef.
I enjoy the recipes that are really, really easy like this. Thanks chef! I like your laissez-faire attitude of cooking whatever makes you happy. Your show is better than any cooking show on cable TV by far.
Once again Chef you have given us a great tasting dish that is easy on the pocket book as well. You can make even the economical dish look like it came from a 5 star restaurant.
I don't care what anyone says, Bayleef enhances the flavor and thickens the aroma. Yes, thickens it. I don't know how you thicken an aroma, but that's what bay Leaf does. And it's like a pinch of salt in your caramel when it Congress to flavor. It has a way of waking up any kind of stew
Back in the mid-1970s I worked for a year as a wine and food waiter in an Italian restaurant. Very occasionally we would have a very quiet night, usually a Sunday or a Monday and so we’d cook for each other. This recipe is very similar to my chicken and rice and it was voted the most popular dish that we shared. I’d learnt the technique of dry-frying the rice from a Sri Lankan friend.
Beautiful Dish, it's like Jambalaya except totally different. I personally find cilantro taste best when I live it on the shelf at the supermarket and then, I use parsley instead. : - )
I've never made so many dishes from a chef before I'm in the UK and I have books and dvds of our chef's but I've learnt more from you in 4 months than I have from them in 15 years so no tic tock for me jp all the way
I haven't even seen today's video and already know it's awesome (it always is) but the presentation - you are so creative at making the food look so appetizing! That plate - with green olives and peppers - wow! Thank you!
Chef Jean Pierre, thank you for your informative instructions! It really helps out the general public to make them the best they can Be ! ! You are by far my favorite Chef to watch!! I
Just got home from work, saw this, making this right now. Love it. Edit: it's cooking now. Okay shamefully I only had chicken breasts. SO I added some sausages. and some ras el hanout. So not really the same as Chef's but pretty sure it'll still be tasty. I love this channel.
Not really traditional Mexican but who cares it looks delicious. I will add all kind of herbs also without measuring to any dish. I love how you teach people techniques and not just recipes and volumes. We cook from the heart, always share recipes and encourage individuality. There is true intention in this chef I’m a huge fan. Bravissimo!
Of course the chef JP will make this delicious! Persians make a similar dish called Morgh Polo that I love that my Persian wife makes.. Served with dried apricots and dried plums that are added to the small stew the chicken is cooked in. Ancient recipe. It's amazing how far reaching "chicken&rice" truly is from the Middle East and down into North&South America.
I made a different chicken and rice meal sometime ago where I cubed chicken breasts and marinated it in thickened cream, Turmeric, cayenne pepper, chili pepper and other spices and let sit for an hour or so, then I took it out and fried the chicken and then cooked some rice and combined it. Came out rather nice actually. may have to do it again in the near future.
OMG, big chicken and rice fan but I can’t cook rice to save my life. But, now Chef JP is setting me straight. Thank you. Heading to Publix for the ingredients. 💕
I agree , no sofríoto, I use bay leaves and Italian seasoning, has everything I like in it . I’ll try it with herb provenance. You know we have two types of arroz con pollo. A more dryer one or a very wet one , is called arroz guacho. Looks delicious. I preferred my recipe,with n all your due respect.
I can't wait to make this tonight! It's a family favorite of mine that brings me back to my abuelita making it so many years ago. Que en paz descanse mi abuelita querida
I made your Prime Rib last night and it was delicious! My whole family devoured it! I’m going to see your playlist to see what to make for the Superbowl and Valentines Day menu!
Thank you chef. I made this and I followed your recipe for the most part. Only I used 4 cups of broth not 6. My biggest change was I finished it in my Instant Pot for 20 minutes. It was delisious. But we ate it for 2 days. I need to learn to reduce the size of recipes.
Another simple one pot meal, thank you chef. I make this all the time, but I use a smaller can of diced tomatoes and a little paste in my broth instead. In the words of the late great Jerry Reed: “When you’re hot you’re hot!” You nailed this one my friend, 👍🏼👍🏼 from this guy!
Chef you are the best teacher I love your recpies I have learnt a lot from you thanks ❤ from SouthAfrica
Most loveable character on TH-cam. Thumbs up if you agree. 👍👍👍
Happy To Wacth ❤️❤️❤️ Thank you Chef Jean Pierre🫡🫡🫡💪❤️
I can’t help but smile every time Chef say’s “measure carefully.” 🤣
And then pours in loads! 😂
Chef with a sense of humor!
I get more help and leadership from chef JP for these high cost days than I’m getting from all the world’s leaders combined.
Stay strong chef, the world needs people like you right now. 💪🏽 💓
Vote Chef Jean Pierre 2024.
Whether he wants the job or not :)
@@alexe3574 Best endorsement for public office I can think of "I don't want the job, please vote for somebody else."
You are too kind! Thank you for the kind words!😊
When does Jerome Powell's tenure as chairman of the Federal Reserve end? Chef JP needs to replace him. Next stimulus package will be BUTTER FOR EVERYONE.
@@alexe3574 🤣👍👍👍
Thanks Chef 👩🍳 JP 👍👁😂😂😂😂😂
Only Chef JP can make a simple chicken and rice look elegant. I bet this taste wonderful !
... this tasteS... ⚘
He can make every borring dish looks sooo deliciouse, im so happy that i had found hes channel, i can recommend hes mushroom soup OMFG DELICIOUS
Kinda looks like a Creole jambalaya.
If he made a grilled cheese on a hot sidewalk it would probably be delicious.
@@donteven5712 that's funny,this was my first thought.
Cher Chef Jean Pierre, I thought about you making a typical "dîner varois" from your place in France you were born, and adding to that teaching us all how to make a real Aïoli and Tapenade and other specials typical from that region that I know well and love.
Good idea! 😊
for a single guy this should last me a week or less ( smiles ) at 70, I'm still growing. Good Job Chef!!
I always click like before I watch his videos. Definitely very knowledgeable in his field.
Thankful for his continued success and videos. !!!!!
Someone is taking care of you Chef and reminded you that you still had your apron on. Love You Chef and enjoy your videos still after a few years. Thank you.
No matter what is happening in life, if you can watch Chef JP and not smile, there is no hope for you! I have nothing but love for this wonderful, positive human being! Big Italian hugs and cheek kisses for JP
As always chef, a child could do this. My 7 year old grandson watches these with me, and we work together, proving that it is true.
Also you remind me of my grandfather may he rest in peace and may God give you life. But yeh that's why I love you chef
My favorite part of Chef Jean is he goes his own way and doesn't feed off other channels.
Much respect.
" I want to make it easy for you!" === That's why we love you Chef!
Not only is J-P a first rate chef, he's also a first rate teacher. And for those of us of a certain age, it is truly inspirational to see someone who found his calling later in life.
I love that Chef gives us the freedom to leave out or substitute! For us ordinary folk that is what makes the difference! That is why I am here!
To my dear Chef Pearri. I'm Puerto Rican and we cook Arroz con Pollo and I think your Arroz con Pollo is Excellent. We take pride with our cuisine. We also make Pastelles which is labor intensive because of the crating of Green Banana & Taro Root. Then you have to make the Sofruto out of Pork , Beef , Crab Meat like you say whatever you like.
And then you have to put it on cooking paper and tie it up with string and boil it about an hour. Make your own Coquito which is a Coconut drink and presto you're in Heaven. God bless you and we love you. Frank
My grandmother used to make the rice, beans and chicken all the time.... I ate a lot... then for desert.... we had plantains sweetened.
CEST ca !
THAT’s what we are having tonight ❤️🇨🇦❤️
God bless you Chef Jean-Pierre! You are a beacon of light in an increasingly darkening world.
Great job Jean-Pierre, we could all use a lot of budget friendly recipes in these crazy times right now. Thank you buddy. 😎🍗🧄🧅🌶👍
I made this yesterday for my wife and daughter. I added andouille sausage and omitted the red pepper and paprika. It was, as you say, fantastic! Thanks, Chef for another great recipe!
7:40 I always wondered about the Bay leaves question myself. Finally, one day I put a couple nice big ones in a little pot of water and boiled them for a while... let it cool and tasted it, THEN I understood the mellow earthy flavor it was adding to the pot. So, I ordered a big bag from India online $aved a bucket of money over buying at the store. I divided and vacuum sealed them and now I have plenty and always try and remember to use them.
Dam good recepie Chef Mamma Mia ❤👍🤠. Hello from India 🇮🇳
You know it gots lots of flavor if CHEF JEAN PIERRE is cooking !
All together one Pot ~ ready to eat soon ~
Good Appetito Mama Mia
🤍💌💅🏽🌹💅🏽💌🤍
Me being a Mexican I'm really impressed. Appreciate you not changing a wonderful and flavorful dish completely. It looks delicious
Thank you 🙏
I love how you always tell us to make a dish our own with you can add, if you don't like you can substitute or omit. I've probably watched 50 video's since i just found you a week ago JP. I'm addicted and can't get enough of the wonderful dishes. Much love JP❤🙏
This one's a personal favourite of mine, well done chef! My recommendation for anyone watching is to add some chopped cured chorizo sausage. You'll fall in love with the flavours 💛❤
wooo that is a good idea!
Good tip that! Chef JP does say add some sausage if you like , I Love Chorizo and there are some great Butchers sausages out there too! And of course this can always be turned into a 'veggie' option if needed! dx
Yes, chorizo! nice choice ...
Yup, he did say add some sausages. I like the idea!
Was wondering about chorizo in this. Do you add it at the end just to warm it up?
Looks delicious 👌🏻 Greetings from Scotland 😊 Have a great day everyone 🌻
No..just no, stop trying to promote yourself as a baby of the craft against a man who has worked like a dog in a professional setting for 30 years plus....faux positivity is so tacky.
@@heresjohnny602 If you don't like my greetings then just ignore them and I'm not trying to promote anyone. I have my own self respect. Thank you 😊
@@DrBrunoRecipes You're not trying to promote yourself yet you're expecting people to eventually click on your channel for views....nothing worse than a liar especially one who most likely isn't even a Dr.
@@heresjohnny602 I know who I am man. Not interested in your opinion or views. Please, I don't need your negativity. Have a great day. Many thanks🌻
@@DrBrunoRecipes Yeah so you're not a Dr which you won't ever admit because it's fraud in any country....don't really care what you need buddy it's the Internet, it's not spread your nonsense and the rest of us stay quiet to keep you happy,....God how entitled are you. 🙄🙄....
Jean Pierre, you with no doubt THE BEST!! I made a "Top Chef's " , because of my kid's, chicken and rice then made your chicken and rice. There was NO comparison!! CHEF Jean Pierre yours is the BEST!! Trust me everyone I cannot praise Jean Pierre enough. He's the best!! And funny too!! You make us feel comfortable cooking also. Thank you so much for teaching us we appreciate it more than you know ❤
Arroz con pollo a la French! Chef, you are a treasure indeed. Love it!
You help cooks have fun cooking and have the confidence to change a recipe to their liking.
Don't let anything happen to you chef. You are making a difference. Another fabulous recipe on a budget which most of us are these days.
Love Arroz con Pollo and other traditional dishes like this. Feeds the family without breaking the bank doing it.
I render the chicken skin with the onyo to get some nice flavor imparted. Start the skin a minute or so and when the fat begins to render add the onyo. Just use tongs and pick out the skin when the onyo is ready.
There's only one thing I can say to all the viewers: JP always says make it your own. I agree. Except for the broth!! Follow his recipe/ method!!! It is such a key flavorful ingredient that can not be substituted. Make it in bulk and freeze it. Liquid gold.
I like to add peas at the last minute along with the olives. The sweet little pops are nice.
If you say you don’t smile every time you get a notification of a new Jean Pierre video, I will politely call you a liar.
I love that you don't measure. I don't either. We cook with love. Thanks for this recipe. I look forward to each new visit with you, and re-watch your videos often!
I would love to see Chef JP do a video about pairing main dishes with appropriate appetizers, wines, or desserts. His insights and opinions need to be saved for future generations.
Simple Dish, Simple Ingredients, very affordable family dinner. Especially with todays food prices. Bring us more! Special request for Hasenpfeffer Recipe.
Dear, Jean Pierre, you have made the most cosmopolitan dish ever. Arroz con pollo alla French = Risotto. :-) I am pretty sure it tastes delicious.
You’re an awesome gentlemen;
I’m glad to have met you 👍🏻👍🏻
I've made chicken and rice for a long time now, but when I made this dish, the family went nuts. I can't make enough of it now. Thanks Chef, this recipe really hits the spot!
Thank you chef JP for having a big heart for the ordinary people, we are the elite not those snobs that try to impose their will on us. Marie Antoinette has discovered when you upset ordinary people you lose your head. Thank you, you are wonderful person 285k and you have millions of subs. Merci chef.
TONIGHT'S THE NIGHT. 35 minutes until ready to eat.
😋😋😋🐔
That brings back memories. My mom used to make this. It was one of my favorite dinners
tastes like home
I enjoy the recipes that are really, really easy like this. Thanks chef! I like your laissez-faire attitude of cooking whatever makes you happy. Your show is better than any cooking show on cable TV by far.
I love chicken and rice.
But you have taken it to a super delicious level.
Thanks again chef!
Love your videos. 🧑🍳🤗
Once again Chef you have given us a great tasting dish that is easy on the pocket book as well. You can make even the economical dish look like it came from a 5 star restaurant.
I'd love to see more budget recipes in a playlist. Thank you for your wisdom.
I don't care what anyone says, Bayleef enhances the flavor and thickens the aroma. Yes, thickens it. I don't know how you thicken an aroma, but that's what bay Leaf does. And it's like a pinch of salt in your caramel when it Congress to flavor. It has a way of waking up any kind of stew
Back in the mid-1970s I worked for a year as a wine and food waiter in an Italian restaurant. Very occasionally we would have a very quiet night, usually a Sunday or a Monday and so we’d cook for each other. This recipe is very similar to my chicken and rice and it was voted the most popular dish that we shared. I’d learnt the technique of dry-frying the rice from a Sri Lankan friend.
The pleasure is all ours. I love watching you, even if I don't like some things in the dish 😂
Another fantastic dish, and another big smile on my face watching you make it. Thank you Chef JP!
Beautiful Dish, it's like Jambalaya except totally different. I personally find cilantro taste best when I live it on the shelf at the supermarket and then, I use parsley instead. : - )
It's only 10am and I'm hungry already 🙂 Thank you Chef!
I've never made so many dishes from a chef before I'm in the UK and I have books and dvds of our chef's but I've learnt more from you in 4 months than I have from them in 15 years so no tic tock for me jp all the way
Just finished eating this rice and chicken. I don't get tired of saying the same thing!!!! Absolutely delicious!!!! 😋😋😋
I haven't even seen today's video and already know it's awesome (it always is) but the presentation - you are so creative at making the food look so appetizing! That plate - with green olives and peppers - wow! Thank you!
Looks delicious and I have all the ingredients already!! Will be giving this recipe a try. Thanks chef, love your smile!!
Chef Jean Pierre, thank you for your informative instructions! It really helps out the general public to make them the best they can Be ! ! You are by far my favorite Chef to watch!! I
Just got home from work, saw this, making this right now. Love it. Edit: it's cooking now. Okay shamefully I only had chicken breasts. SO I added some sausages. and some ras el hanout. So not really the same as Chef's but pretty sure it'll still be tasty. I love this channel.
An easy, simple, but elegant meal.
I can almost taste it and you can be so creative with the ingredients!
Joe from Germany
ouf ! Tout ce que vous préparez est fantastique !
Hello there, Chef! Chicken and rice is always fun to make no matter what you put in it! Thanks for the video!
I love all olives; that made it for me.
Not really traditional Mexican but who cares it looks delicious. I will add all kind of herbs also without measuring to any dish. I love how you teach people techniques and not just recipes and volumes. We cook from the heart, always share recipes and encourage individuality. There is true intention in this chef I’m a huge fan. Bravissimo!
🙏🙏🙏😊
watching you cook makes me happy ...thank you
Of course the chef JP will make this delicious! Persians make a similar dish called Morgh Polo that I love that my Persian wife makes.. Served with dried apricots and dried plums that are added to the small stew the chicken is cooked in. Ancient recipe. It's amazing how far reaching "chicken&rice" truly is from the Middle East and down into North&South America.
I made a different chicken and rice meal sometime ago where I cubed chicken breasts and marinated it in thickened cream, Turmeric, cayenne pepper, chili pepper and other spices and let sit for an hour or so, then I took it out and fried the chicken and then cooked some rice and combined it.
Came out rather nice actually.
may have to do it again in the near future.
I will definitely make this But with mushrooms and some other vegetables instead of peppers. Now I know how to put it together 😊
Arroz con Pollo is a wonderful dish and your recipe is fabulous.
As always Chef remarkable you teach with simplicity, God Bless my friend.
OMG, big chicken and rice fan but I can’t cook rice to save my life. But, now Chef JP is setting me straight. Thank you. Heading to Publix for the ingredients. 💕
How did it turn out? 😅
I just love the fingers shaking, it's like "mmm this is great!" Now I do it when I cook by myself! 😊
A very timely recipe for an artist on a budget, maestro! ❤️
Excellent quality. Chef is a bag of nuts (that's why i love'em). A very relaxing channel and removes the stress of everyday kitchen life. :)
Budget is the way I have to go these days, Chef. Thanks so much for this!
LOVE ARROS con POLLO! I'm going to try your RECIPE this WEEK Chef JP! Thanks for Sharing!
Love you Chef .. Beautiful delicious chicken & rice ❤
I agree , no sofríoto, I use bay leaves and Italian seasoning, has everything I like in it . I’ll try it with herb provenance. You know we have two types of arroz con pollo. A more dryer one or a very wet one , is called arroz guacho. Looks delicious. I preferred my recipe,with n all your due respect.
I love comfort food like this one….thanks
This is great. I love to put a little shredded cheddar cheese on my rice, let it melt in, and add hot sauce.
I can't wait to make this tonight! It's a family favorite of mine that brings me back to my abuelita making it so many years ago. Que en paz descanse mi abuelita querida
Good evening Chef! Thanks for another great recipe!
"Arroz con pollo" Excellent spanish accent Chef!!😊 is a cheap dish, easy to do and tasty...Great recipe this version "A la Jean-Pierre" I love it!
This = Parsley, lol thanks chef and video Editor to make this so fun to watch.
Another great recipe. And, thanks for the tip about having chicken with the bone-in. I had no idea. Thank you.
I made your Prime Rib last night and it was delicious! My whole family devoured it! I’m going to see your playlist to see what to make for the Superbowl and Valentines Day menu!
Now you are swimming in my waters Chef!!! Love it!!!
Very timely recipe Chef. Chicken and rice are still affordable to feed our families.
Thank you chef. I made this and I followed your recipe for the most part. Only I used 4 cups of broth not 6. My biggest change was I finished it in my Instant Pot for 20 minutes. It was delisious. But we ate it for 2 days. I need to learn to reduce the size of recipes.
Thanks you Chef. I made the Chicken cordon bleu yeaterday. Mama mia! It was fantastico! So, thanks again.
Another simple one pot meal, thank you chef. I make this all the time, but I use a smaller can of diced tomatoes and a little paste in my broth instead.
In the words of the late great Jerry Reed: “When you’re hot you’re hot!”
You nailed this one my friend,
👍🏼👍🏼 from this guy!
Chef JP is the Jerry Reed of chefs!