Chicken Rice-a-Roni® - Inspired by Lebanese "Riz Bi Sha'rieh" - Food Wishes
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- Опубліковано 26 вер 2024
- Rice-a-Roni® is commonly referred to as the “San Francisco Treat,” but it should really be called, the “Lebanese Treat,” since it was actually inspired by a rice pilaf recipe called “Riz Bi Sha'rieh.” This is my chicken-infused version, and it’s one of my favorite comfort foods of all time. Enjoy!
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I don’t mean to get in my emotions but you taught me how to cook over the course of the last couple years. By far my favorite cooking channel.
I definitely suggested this channel to an old coworker because her son was wanting to get into cooking... and well, with all the technique videos and excellent recipes, he couldn't go wrong using it as a library of tutorials and ideas.
Get in those emotions! He's offered a wealth of knowledge🤗 I'm grateful for his channel too.
It’s okay to get in your emotions 🥰 I have big love for John too. I’ve been cooking since I was a child and have learned so much from him over the last 5 or so years 🥲
His recipes have been my go to recipes for years. When I'm not doing Mom's or my own cooking, I do his recipes. Or at least his techniques if I'm doing other recipes.
Chef John is my go to when I need info and moral support!
I grew up making this, and would like to offer a suggestion. That if you sauté the rice together with the pasta first, it will toast up better, with a much nuttier flavor. Then, when it is golden, add the onions, and what ever vegetables, and the salt. Stir it around until the veggies soften a tad. Then add the broth and other seasonings.
The moisture from the vegetables hinders the toasting of the pasta and rice.
I love that you posted this recipe! Thank you!
Great advice/technique about the moisture hampering the browning!
That sounds like a great tip, at least for those of us who like to brown the starchy bits. It's a recurring theme for dishes like this. Spanish rice, for example, you toast the rice first before adding the other ingredients too.
yes this is how i make it too
@al3abereen العابرين exactly.
I don't like the peas in this recipe.I don't think lebanese recipe has the peas in it.
I examine every recipe now in terms of, "how does this fit in my work from home schedule?". Here's what I think...
At lunch I put the chicken on the stove.
At afternoon break I pull it out, pull off the meat and put back the carcass.
When I'm done it takes about 30 minutes to put it all together and serve dinner.
Perfect!
Winner winner, chicken dinner .. 😁
THIS!! I'm currently studying at home but will eventually add work from home as well. I'm the designated cook in a household of 5. I also examine recipes and think of how I can fit them into my own schedule. I guess that's one of the perks of working/studying from home. It's very easy to make a lot of things from scratch like bread, stocks, sauces, etc since I can check on them during breaks.
@@kurapikakurta3863 Yeah, Soups, Stews and Rice dishes are mostly a set it and forget it thing that you can put together during on break and check on in the next. Also, Rotisserie chicken are your friend, best time saver if you are busy. I buy 2 almost every time I go to Costco, and I shred them thoroughly, portion them into freezable bags and throw them in the freezer. Then when I am ready, I pull together a quick veg soup or veg stew and throw a bag of the chicken in. Serve over rice. Perfect dinner for anyone who doesn't have time to cook a Long meal.
If I was making this for after work, I would cook the chicken on Sunday and put the broth and chicken into the fridge. Then I'd chop up my vegies and herbs and put them into some containers ready to go. After work you would have 30 minutes of cooking time and your dinner is on the table. And then I'd make a double portion and eat the leftovers the next day. And as he says at the start of the recipe - boiling the chicken is optional. You could easily do this with a quart of broth and a hot chicken from the deli.
I'm Iraqi, and my husband (Eastern European) is a picky eater and loves junk food. I made this rice one day, served it with Greek style green beans... and he ate it !!!
Victory! I know that feeling. I have a couple of quasi-picky eaters in my family and it's elation when you get a convert. LOL
@@r.mcbride2837 OMG yes 🤣🤣🤣🤣
I'm Arab and married to an Eastern European too 🥰
The best way to fix a picky eater is through violence, in case you want to fix the actual problem. Just buy a 16 inch scimitar to "cut meat"... he will get the hint.
Now i want to learn to make greek style green beens that sounds good!
Chef John teaches us not only how to cook but also lots of foreign cultures! Every time I watch his video, I learn new things and he inspires me to have internets to foreign culture! Food connects the world😍🌏✨
It truly does!
I've always said to others that I love to learn about cultures other than my own (American), and the best way to start is through their food. And because I'm a foodie, I'm OK with that. 😀
Grew up eating this. Passed down from generations in my mother's family. No peas but there would be pine nuts added. Straight from Lebanon to America. By far my favorite chicken and rice dish.
Oooh pine nuts sounds awesome.
Grew up eating the San Francisco treat as a kid since the early 70's with my special birthday dinner of fondue and rice-a-roni. I am happy to say for the next 50 years we have kept up the tradition (yes...I am boring...when I find something I like I stay with it :) ). I am thinking this is a 100% give it a try! Thanks Chef John!
We grew up near Travis AFB and Rice-a-Roni, Chicken and Green Beans was my favorite in the 70s!
I lived on Rice-A -Roni in college like students eat ramen now. This looks 100% better than what I ate many nights.
Don't apologize for loving something from your childhood
❤☺❤☺❤ it's called comfort food for a reason.
Check out an earlier recipe for "Rice-Ah-Roni":
ua-cam.com/video/WNX6ti-8K6o/v-deo.html
Don't forget the finely slivered almonds for the crunch! That and the flavor of the soft toasted noodle always made me eat too much. Thanks for a homemade version so I can avoid processed foods.
1:40 people don't talk about this enough, so thank you. We all know when pan-frying to "lay the thing away from you". It's the "mitochondria is (are?) the powerhouse (powerhouses?) of the cell" of cooking. Everybody says it. This thing about managing the hot broth inside a chicken carcass is some good knowledge, better known than learnt.
Seconded
Tom: Some viewers actually don't know kitchen safety rules yet. These videos are for all levels of skill and experience. Chef is making sure they know. Lay the food away from you. Keep a potholder or towel on the handle of hot baking pans, or mark them with a sprinkle of flour Turn the handle of a pan on the stove away from the front edge, to the 9 or 3 feet clock position. Put knives point-down in the dishwasher basket or draining receptacle. Hand sharps to someone by the handles. People need to hear it, and better safe than sorry. If you'd ever worked in an ER, you'd understand. Some people actually make those mistakes.
Correction: omit "feet."
@@MarySanchez-qk3hp I'm aware of this. I'm just saying that a few of the basics seem to be mentioned over and over by everyone, so it's nice when some of the other basic get attention, like in this video.
CHEF JOHN WATCHES EUPHORIA?! I didn’t know I could appreciate you more than I already did but here we are!!!!
Thanks Chef John, this looks delicious! This recipe actually combines a bit of 2 lebanese recipes, the one you mentioned (riz bi shaairiyeh) and riz aa djej (literally rice with/on chicken).
I learned how to cook beginning at age 10, following the directions of my uncle for chocolate pudding and my mom, who was a great cook for the things she made and baked, for everything else she allowed to cook at that young age. But, as I've learned over the past year of watching Chef John my repertoire was quite limited and my knowledge and use of seasonings, etc was very basic. It's been a great experience expanding my limited knowledge, trying new things, and enjoying dishes I never would have known or tried without the lessons of the venerable Chef John!
I've got a small pack of gluten free filini that I now know what to do with. Before my daughter was diagnosed with Celiac disease, Rice-A-Roni and Pasta-Roni were two of her favorite meals (besides ramen, which is hit or miss with the g/f ramen noodles that we can find). I've struggled to come up with good recipes for her to replace things that she can't have anymore, but this one looks like a winner! I will definitely be trying this one! Thank you so much! I love your channel and the recipes you come up with! :)
I've forgotten how much I LOVED Rice-A-Roni! As I grew older I even used to make my own. What treat! I need to get a couple of boxes to keep in my pantry stash.
Thanks for sharing this succulent recipe that I had eaten in Lebanon when I first visited this lovely country about nine years ago. Discovering the food of that country has been a true revelation, but the best part was to discover homemade Lebanese food when invited over by the hospitable Lebanese. I also discovered at an expo in Genoa Italy ( Città e Mari ) that the Near East ( the Arab world) has left huge influence on Italian, Spanish, Portuguese and Greek cooking . They actually brought pasta, rice, pizza, focaccia, sorbet, citrus, artichokes, spices, pesto and couscous to Italy… Gazpacho is also ( an Arabic word that has been latinized.. it’s incredible how connected we are. My family and friends love your channel. Greetings from an American living in Norway!
Ok Chef, now we need a compilation of the top 5 dishes you could eat every day...
Bonus points if you broil the carcass before putting it back in the pot
I love this channel, not only because of the yummy food I make from here but the humour is on point! 🤣🤣🤣
We await for the day that Chef John introduces Chef Mike and Chef Mike assists with preparing the recipe.
Betcha Chef Mike handled those previously frozen peas just fine. ;)
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Thank you. Bones really creep me out and the idea of taking just what’s easier and adding the rest to the pot makes so much more sense
Maybe it's time for you to take the subtle hint from the universe, and get rid of meat. Vegetarianism/veganism are mainstream now. Just something for you to "chew over."
@@MarySanchez-qk3hp I can’t do that. I’ve had gastric bypass surgery and the protein I need to get is from meat and fish. However I do not eat fish so that leaves meat. I also happen to really enjoy the taste of a nice juicy rare steak and a plate full of meat balls. I also enjoy fried chicken so I dont plan to give up meat any time soon and per my doctor I can’t. And before you start your not the first person I’ve had to say the following to ; plant protein is the wrong protein for people who have had gastric bypass surgery . It is the make up of the protein itself that will make our bodies deficient in nutrients. We also have to eat our protein. I would have to not only eat plant protein, the highest I can find all day long, not only would that much food make me sick but the way it digests it forms gasses that are extremely painful. 60 grams of protein a day plus sixty oz of water. Our stomachs hold about two to three oz comfortably. Anything more and it’s projectile foam. Yes foam. Not the food I just ate but foam. And it’s an awful feeling. So some beef jerky and some pre maid meatballs as well as lots of cottage cheese make for a great way to get the protein that I need. The protein that my body needs. Now I want cottage cheese.
Made two servings this evening by making broth with two chicken thighs, brown basmati rice and angel hair pasta.
Delicious.
@@MarySanchez-qk3hp hope you find it soon!
Hands down the best culinary channel on youtube! Long live our one and only master chef John!
I think I did not tell you recently how much I love you Chef! Thank you for all the lovely recipes and your sense of humour and honesty. You are trully lovely! ❤
Since we don’t have a lot of chicken here in the Netherlands for some unknown reason, I made this with chicken sausage which I took our of casings and fried until cooked. Had to use chicken bullion instead of stock also. At any rate, it came out very tasty!
That's an interesting factoid, that it's hard to find poultry there! But I'd like to add that you don't need to use meat at all, you can add veggies instead. ;)
I've made this 3 times and each time, I do something slightly different based on some of the other comments. It's really quite versatile, and frankly easy to prepare.
Lebanese food is so 🔥. I had a coworker who would cook food for me. I had never had Lebanese food and was instantly addicted lol
Love this type of chicken n’ rice dish. I discover fideo pasta when I lived in Arizona so I use Mexican pasta, rice, & dry bullion. This was one of my go to meals for the Pee Wee football boys.
A suggestion? Get rid of that nasty salt cube, and buy some Better Than Buillion. It is vastly superior, keeps forever in your fridge, is widely available. Why go to the trouble of making this from scratch and then toss in that nasty salt cube? Trust me. They sell it everywhere, in regular and sodium-reduced, in vegan, chicken, beef, other flavors.
I grew up with Rice-A-Roni and it was always a staple when camping too. Now I make my own similar to this, toasting the rice first then add fideo noodles because they brown quickly. I'm 90% sure I love it 100%.
Another incredible recipe Chef. Thanks for sharing all these years.
I adore rice a roni. I make it homemade with whole wheat spaghetti broken small, white or jasmin rice, turmeric celery seed powder, white/black pepper, garlic, Italian herbs, cumin, nutmeg. It’s truly a savory yum yum dish that hits a lot of spots.
So many opportunities, finally Chef John hits us with the money line at 7:58.
Great take on a super common Lebanese "dish". I put dish in quotes because, traditionally, this is just how we make rice to eat alongside mloukhieh, fassolia or other stew-like dishes. In Lebanon we don't put anything in it except rice and shirieh. We prepare it very similarly to how you did but without the onions, peppers and spices. I'm sure other families do it different, that's just how my family always did it. Love your channel and love your twists on worldwide cuisines
same here, though i know of it as armenian
My grandmother was from Syria...we called it Syrian rice and prepared as you mentioned, but also rinsed the rice first to remove the starch.
Same exactly for us syrians
Love this!! Long time fan from Syria ❤️🇱🇧🇸🇾
chicken and rice for life
A fancier version of something I grew up eating and eventually making myself.
"I started with a fork and now I'm committed." It's the small commitments that build character. I love this recipe, thank you.
Yum! Made this today and turned out wonderful. My partner likes green olives so I put a few of those in as well. A spritz of lemon at the end really does brighten it up! Thank you Chef John!
Just made this for dinner (except with pre made chicken broth to save time on a busy weeknight) and it was EXCELLENT! Husband and I could not stop getting more servings. We had to cut ourselves off. Definitely a win for this recipe.
This recipe is a real winner. I followed exactly, found no problems with it. The final product is delicious. You could probably make it with stock and chicken from the grocery store, but making them per the recipe produces excellent results. In fact, there is enough stock and chicken to make the recipe twice. One thing I would suggest is that this recipe probably is best eaten when fresh. If you make ahead, it might be good to revive the dish with 1/4 cup or so of stock to moisten it.
Okay...seven days later and having made this four times, I came up with an idea that works if you are not going to eat this immediately: reduce rice by a quarter cup. This allows the stock to be less absorbed and makes for a more moist finished product if you eat it later. I also added 1/4t turmeric to give it some color, instead of using saffron.
Thank u. So want to make it.
@@thisplaceisludicrous458 Did you try it?
@@mrtodd3620 No, completely forgot about it. I just screenshot it to make it this weekend. Thanks for following up.
@@thisplaceisludicrous458 It is an easy but time consuming recipe. I do it in two steps: chicken and broth the night before, then the rest the next day.
I decided I was going to do what I despise the most, and change everything in the recipe and then complain about it... but it turned out amazing!
For some reason, I decided to see what would happen if I used all my left overs. I used (2 cans) canned chicken, canned chick-peas, store-bought broth, dried parsley and cilantro, decade-old oregano, freezer-burned peas-and-carrots. I used pickled banana peppers instead of bell peppers. Took 20 minutes total. Everyone loved it. My son ate it for 3 meals straight.
I made it again, this time still using canned chicken and broth, but the rest was fresh ingredients, still amazing. Chicken was on sale, so I will try one more time making my own broth.
This looks awesome! When you mentioned Finishing Touches at the end my brain went immediately for some roughly chop cashews. Some kind of nut to Addie's light crunch. I am definitely going to have to try this.
Traditionally, this is served with toasted Pine nuts on top or Toasted slivered Almonds. You can toast them in a little butter in the pan until they are nicely browned.
I wonder if a scoop of greek yoghurt would good, too.
@@josephgaviota YES! it is usually served along side Yogurt that has been spiked with some garlic and dried mint. So Yes, Greek Yogurt would be great with this, so long as it is unflavored/plain.
This dish is like, three of my favorite comfort foods in one. Definitely saving it.
Chef John does it again, this will be on my dinner table for our Sunday dinner. Thank you so much, Chef John! You never disappoint.
He mentions a Garlic infused Yogurt in the video, that would be the perfect sauce topper. Just crush some garlic and mix it with 2 cups plain Yogurt with a pinch of salt and (if you have any) dried Mint and put it in the fridge over night. The Next day, when you make the rice, it would be ready for you. Trust me on this one.
@@jonjohns8145 Thanks for the tip, it sounds amazing.
Used this recipe last night. Everyone loved it
Your teaching is calming Thanks!
Chef John, I am from Lebanon, living in Lebanon, and I love your channel, have been watching it for few years, and now i can start working around recipes to my taste and it is working, thanks to you. These small comments you use to describe your dishes and how different ingredients work together, is really helpful. Keep up the great content, and yes we call it "Riz Bi Sha'rieh" and we add to it "ma'a Djej", which means with Chicken.
Chef John: Rice-a-Roni is the San Francisco Treat!
Kenji: (muttering in Garlic Noodles)
Hey now Kenji went to great lengths to point out that garlic noodles are merely a San Francisco treat, not THE San Francisco treat which is Rice-a-Roni
I made this today and it was Amazing!!!
What an Epic dish!
Thankyou Chef John for Always delivering to the public these Amazing, heart warming dishes.
God Bless
Cathy 😊
Oh man, now that you mentioned it, you really need to make a playlist of just the recopies that you could eat every day.
Chef John for the win!
I make this into a cold picnic salad too! Just chill what you made, then add chopped blanched then chilled broccoli, fresh chopped bell pepper and 1/2 cup mayo.
It’s soooooo good!
Minus the rice?
@@Gud2B_Blessed I make the boxed chicken rice a roni… then add the other stuff. Chill it and serve it cold. Chef Jons recipe would be the from scratch deluxe ultimate version of my boxed cheat. ;)
@@Cookingforacrowd Although if you use Basmati rice, don't chill it for too long. Basmati rice has a type of starch that likes to crystalize when it cools and if you leave it in the fridge too long it turns hard and unappetizing. I would make it the day of or at most the night before your picnic and let it just cool in the fridge for a few hours.
@@jonjohns8145 are you a chef ? Seen some of your comments and you definetely know your stuff
@@bo2720 No, just someone who like s to cook and understand the science of cooking.
I cooked it over a zillion times and still love it!
I made this for dinner this evening but subbed in chicken sausage instead of homemade shredded chicken. Even my picky kids liked it. I will be adding this dish to my rotation, thank you!
Just made this, it is fabulous and easy.
I didn't have celery or saffron, but it is still very good!
I used 5 bone-in skin-on chicken thighs, and had 2 1/2 cups of broth, so I added 1/2 water. NO problem!
Thank you Chef John!
And, it DOES remind me of rice-a-roni back in the 60s! Much much better tho!
BTW, those 2 tsps of salt at the beginning really makes this delicious.
Traveling the world through the stomach one video at a time. Nice.
In any debate over which utensil is most appropriate, I always let my passion in the moment decide because, hey, sometimes you just need a spoon while other times you just know, deep down inside, you’d much prefer a real good fork! Cheers, Chef! -Phill, Las Vegas
I used to refer to this as ‘cheese rice’ because of its yellow-y color. It’s one of my favorite dishes. Thank you for uploading a recipe for it!
I had a version of this years ago in Turkey, in a tiny village along the border of Syria, that used barley and vermicelli instead of rice. I still think about it occasionally -- will have to try this!
I think I eat this on the regular at home! "Cracked bulgur wheat" is what i think it is in english, we call it burghol (i think thats how to type it idk). See if that helps you find what it is you had
I love Chef John prove me wrong
You are, after all, the Arthur Fonzarelli of your chicken vermicelli.
HI Chef, I just wanted to express my gratitude for your infinite wisdom and kind ways of sharing the knowledge. Every recipe makes me a better cook and I thank you for that
I love chicken and rice dishes, every since I was a kid. This looks great.
I cannot express my absolute joy to see this recipe. It was a childhood favourite that I have never been able to recreate. Thank you thank you thank you
All of you with moms who could cook make me envious. My mom thought cream cheese and jelly sandwiches were a delicacy. She was horrified when I asked for peanut butter. She couldn't resist frequently stirring the rice until it was gloppy. She'd cook flat noodles, dump in a can of diet fruit cocktail and Slim N' Trim diet cottage cheese, drizzle corn oil on top and bake it... ugh. I couldn't have survived without Alphabits, wrapped American cheese, Tang, canned soups and Swanson TV dinners. LOL! The only thing I use frosted corn flakes for now, is to make Pati Jinich's frosted corn flake cookies recipe. People love them.
You're the first person to ever mention Shidea. My husband is half Lebanese and grew up eating something very similar which they also called Shidea. Every Lebanese restaurant I've ever been to has never heard of it, so I'm surprised you grew up with the dish. Do you have any Lebanese family?
I've seen this called Italian, just like Chef John did. So the dish probably made a cross over some time.
Oh my goodness, that looks incredible! “Chicken Rice-A-Roni, Chef a John’s extra special treat”! ♥️👍🏼👏🏼👏🏼👏🏼
I don't have time to watch the video right now (will do that later - so far it looks like I might try a simplified version of it next week), I just wanted to say thank you Chef John! Some of your recepies like Moqueca are still in my mind after soo many years and I can say that your cooking inspired me to try out so much more, even beyond cooking. It's not even only about the best dish these days.. it is about trying and exploring new stuff!
Thank you and all the best to you and your family!
Wow!
Just made this and it was brilliant.
I just made this and its divine 🥺 Even my boyfriend liked it and he is a VERY picky eater !
Love chicken,rice,pea. So I'm pretty sure I'll make this!👍
Finally a reason to open that saffron I got as a gift so long ago!!!
Saffron has a very strong personality and is hated by some, even in small doses,as much as it is loved by others. For me it is prefect with plain rice, some cream added. And the colour is beautiful.
Albert F ... but is it the good quality saffron that comes from Persia ?
I have had the kind for years that comes from Spain and it is considered really inferior .
If you can actually get the kind from Persia ( Iran ) you are really lucky .
@@gardensofthegods I only have Persian, present from friends. I was taught to make a three colour rice dish, white, Saffron, green fresh herbs. Love the stuff and it seems to keep well. I reserve it for connoisseurs !
I bought 1/4 ounce of saffron to make tahdiq. This dish might come first.
@@lindainparis7349 Linda that sounds interesting. When my mother passed years ago, I went thru her spice cabinet and found a tiny plastic box of saffron threads, dated 1975. I kept it. It must have been too precious to her to use and we were always facing food insecurity. It sits among my "kitchen curiosity" collection as a conversation piece. I've never had saffron, or truffles either for that matter.
Very nice. Back in Turkey where I grew up, we called vermicelli "shehriye", and orzo was "arpa shehriye" (barley shehriye).
In Iraq , we call the noodles "Sha'rya" also, but call rice "Temen" ... it's weird, but legend say that when rice was brought to Iraq by merchants in huge quantities in big bags, then needed "Ten Men" to empty the trucks.. hence the name!! I kinda like that story 😉
I love that sort of trivia! :)))
Just tried this recipe and it was such a hit! The leftovers are gonna be so nice as well 😋
Big fan of Chicken and rice. Would love to see an episode where you prepare Chicken Bog. If you are in the Carolinas, it is not to be missed.
On the top of my list of things to learn to cook from scratch, Chef John! Thank you!
I've made a very similar version (actually almost exactly) of this "homemade rice-a-roni" for years! LOVE IT!! (Did not know it's from Lebanon, so thank u!!) It definitely takes me to my happy place... rice AND pasta!!🤤😋
A little off topic, but another dish that takes me to my happy place is Kasha Varnishkas (sp?), also using non-traditional added ingredients like mushrooms, chick peas & ground beef... Yum!😋. Even more off topic, I think it was Beefsteak Charlie's (?) that had an absolutely amazing COLD version of Kasha Varnishkas with green peas & fresh parsley.... That would be my Food Wish! (hint, hint😉)
Kasha mit varnishkas is a similar poor people's staple. And kasha is extremely high in complete major protein, which I pay attention to as a vegetarian. I love the earthy fragrance! The only good brand is Wolff kasha, and you should buy the medium grain. The recipe proportions for cooking basic kasha are on the Wolff box. But when I make it, I always add lots of sautéed creminis, and red/yellow/green bells. I sauté leeks as my allium ingredient, a touch of red pepper flakes in the oil, sea salt, a big handful of parsley. I use bow ties, it's traditional, and De Cecco is the best. So although the original is mostly kasha and bow ties, mine is loaded with a ton of colorful, nutritious vegetables.
And by the way... if there are leftovers, you can make knishes, or what I do is make packets with more delicate filo, instead. Filo can substitute for doughs in so many recipes, and it's readymade and delicate.
Brit here. We don't really have riceroni, so I always thought it was just rice sized pasta, like spetzel. Had no idea it was a combination. Will definitely give this a whirl.
Spaetzl is more like dumplings, that are dribbled into broth. You can use any thin pasta bits like spaghetti or angel hair. That's so it toasts and cooks in a similar time to your rice, and has a similar shape. They also make a dry pasta called orzo that does have the small shape of rice, and you can add that to soups and grain dishes. Little kids like tiny pastas like orzo and alphabet pasta. :).
This looks very easy and within my cooking skills. Will definitely make this very soon, after I am done eating other of your dishes I made today. Thank you
I just made this and it is SO GOOD! and I'm the kind of dude that can burn a cup of water.
You're awesome!
I made this today and it was heavenly, busted out the saffron and it got glowing reviews!
From what I remember this meal had a crunchy thing going on. I liked that part as a kid in the 80s...this meal was a treat!!
Al dente, but no crunch. Sounds like your mom couldn't cook any more than mine. LOL!
@@MarySanchez-qk3hp how dare you speak of my dear departed mother. And the crunch was from the almonds. Hrrmff!!
Definitely going to try this one
Been making my vegetarian/vegan version for decades. But I sauté the pasta and rice first, separately, before adding liquid... the pasta till toasty golden, the basmati rice till color turns pearly and I can hear it start to "crackle." Sautéing develops flavor, and keeps rice grains separate and fluffy. Saute onions (and other veg add-ins) after the pasta and the rice are toasted. I use sodium-reduced Better Than Buillion for my broth base. You don't need animal flesh in this, plenty of protein without it. Sometimes I'll add multicolored bells or criminis. I top with fresh flat leaf parsley. It's really a very addictive dish that crosses cultural boundaries, a good way to use up broken spaghetti or angel hair. If you miss the meat, you could use seitan, I suppose... but really it doesn't need a flavor boost. It's easy, one pot, fast, delicious and everyone has rice, onion and spaghetti on hand.
I'm making this tonight. Can't wait to eat!
Please don't let an absence of saffron hold you back from making this dish. The heart of the dish is the toasted vermicelli/spaghetti technique- that's what makes it go. Enjoy it and the millions of variations on it. A real crowd pleaser.
Mine has never included expensive saffron and it's still delicious. Or animal protein, either. You're right.
Love you Chef John
When you mentioned pickin’ chicken, I was instantly transported back to the restaurant of the same name in my hometown of New Brunswick, NJ
I am excited to make this... this week.
This was my comfort food growing up and still is today. Though from the box I’m gonna give this one a try at home soon.
I love chicken & rice...can't wait to try this...looks yummy!😋
Making this right now. A little worried because the amount of chicken broth to add was not specified. So I used a little over 2 cups. Can't wait to try it.
Just wanted to say I've been following you for years. I absolutely love all that you cook and you do such a great job in explaining and describing I just love it💕💕😍 between my mouth watering and stomach growling I don't know what to do lol anyway love your channel please never stop and as always we will enjoy😍😍💕💖💕💖💕💖💕💖
That looks beautiful.
I watched this twice in a row just so I could make sure I didn't miss anything, looks great and I cannot wait to try it
A lot of the pasta or rice might seem overcooked but somehow the dish is simple and good. Thank you, John.
I grew up in San Francisco in the 60s ,not once did I see this in a restaraunt there. I did like it though when we had it at home. Ours came in a box. Yours looks better. Thank you.
I make a similar dish but without saffron, cilantro, and garbanzo beans. I will give it a try.
I made this with smoked chicken legs, it came out awesome
I second the comment below mine... I already knew how to cook, I'm Puerto Rican so it's a right of passage. But you have significantly increased my meals for choices
This is cool, not only did you teach us how to make a classic dish, but also gave us inspiration to make our own take on it. Awesome.
I made this today, but instead of butter/oil, I used bacon grease. WOW what a punch of flavor!