Making this recipe this evening to christin my new Le Creuset gifted me for my retirement! (It's red tho.) I bought your spiral-bound book so it can lay open and flat while I channel you! But I still can't smash the black bell. What's up?
This reminds me of my mom's recipe for Filipino arroz caldo! One pot, chicken legs, ginger, except its more of a porridge-y texture. THAT SAID I'm a lover of crunchies so I'm gonna have to try this. This is a game changer I can feel it!
Keep in mind your reserved schmalz had a bit of pork fat in it. Not an issue for most, but if you’re serving people who avoid pork, you wouldn’t want to use that particular schmalz in another dish.
i made this and f**ked it up, but it was still good. Anyway i was kinda over the leftovers, so i legit hacked this into a grandma style casserole and it was lit… cream of mushroom + stock, with crushed potato chips and cheddar crust. Big recommend… the sliced ginger was giving big water chestnut energy…. if u know u know
I do a lot of cooking at my parent's house. They have a large shallow Dutch oven by the same manufacturerof yours. I assume it's about 6 quarts. Can I follow each of your other instructions? Thanks long time follower!
cookery
Save yourself from failure and don’t crisp the rice. It’s still tasty
Chicken and rice…what an amazingly classic pairing. I'll have to give that salsa a burl too.
Cheers chef!
I am defrosting my chicken immediately when I get home to make this tomorrow omg 😍😍😍
Does that Dutch Oven have an OnlyPans?
Making this recipe this evening to christin my new Le Creuset gifted me for my retirement! (It's red tho.)
I bought your spiral-bound book so it can lay open and flat while I channel you!
But I still can't smash the black bell. What's up?
In tagalog we have a term for keeping the rice pot closed as a final step in cooking, in-in. If I opened it too soon my mom would be soooo pissed lol
Any recommendations for a vegetarian application?
Okay…I thought this recipe is for lazy people…
tahdig is always worth the effort
This reminds me of my mom's recipe for Filipino arroz caldo! One pot, chicken legs, ginger, except its more of a porridge-y texture. THAT SAID I'm a lover of crunchies so I'm gonna have to try this. This is a game changer I can feel it!
Was just wondering what to do with a pack of chicken leg quarters in my freezer- thanks for the recipe!!
I feel like Mrs. Carla would be the BEST at a rave…
That looks amazing
Keep in mind your reserved schmalz had a bit of pork fat in it. Not an issue for most, but if you’re serving people who avoid pork, you wouldn’t want to use that particular schmalz in another dish.
Carla didn’t say “moist,” but she did say “succulent.”
Love this recipe (and all your work generally, of course). What would you recommend if you don't have a dutch oven? @CarlaLalliMusic
I shot beer through my nose at your opening line. lol
Nice arroz con pollo con pegado 😊
i made this and f**ked it up, but it was still good. Anyway i was kinda over the leftovers, so i legit hacked this into a grandma style casserole and it was lit… cream of mushroom + stock, with crushed potato chips and cheddar crust. Big recommend… the sliced ginger was giving big water chestnut energy…. if u know u know
Thank you for making us not fear fat and want flavor. You are an inspiration ❤
Is it just me or the channel notification bell button is not working? 😅
I do a lot of cooking at my parent's house. They have a large shallow Dutch oven by the same manufacturerof yours. I assume it's about 6 quarts. Can I follow each of your other instructions?
Thanks long time follower!
I would think that the chicken skin would lose it's crispiness after being steamed for 26 minutes.
My next project 😋
ambiguously gay commentary about chicken parties…🤣
To the tune of Flo Rida's Low:
Shawty had them heavy bottomed pots
With the tight fitted lid
Wow looks amazing!