Dearest Carla, I am writing to thank you for this gift of a recipe. I added roasted red peppers and cherry toms to the rice mixture, olive oil and garlic to the sauce, scallions and extra cilantro. This was so delicious and after quite a rough few weeks brought me so much joy. This does deliver in so many ways and creeping into fall, it makes for a great weeknight meditative meal of brightness.
I've made this multiple times already!! Made it for a friend, then she made it herself the next week. Great easy recipe that's great to enjoy throughout the week!
I did a Spin It of this recipe today with curry powder instead of cilantro (because my husband hates it) and I used an onion instead of ginger. The result was amazing!
I live for one-pot recipes! Whip it up on a weekend, portion it out, bing bang boom week-long deliciousness. Thank you Carla for yet another scrumptious meal idea.
Carla! Thank you for explaining why we toast the rice. Might seem basic info but now I understand the exterior v interior textural/liquid absorption concept - so thanks!!
@@pixxapop4280 well my mom is Puerto rican and she called it con con so that's what I call it. If it's not the proper terminology, I'm ok with that. It's right and nostalgic for me. But thank you for the information. And i mean that honestly. It's nice to learn.
Shout out to the little pop ups about 'moist', they were hilarious! Also, that bite with chicken, sauce and crispy rice looks amazing!! I can't wait to try and make this at some point! (I might even leave the avocado in the sauce, even though it's not my favourite ;P)
Oh boy! Did my mouth water!!! I especially like your comment about using the whole bunch of cilantro…I never buy if I can’t use it all immediately…many years ago as a young cook, I put half of it in the fridge and the odor permeated everything!!!
I was feeling so inadequate when I saw you cooking in a white shirt and keeping it so clean then you spilled your drink and I felt a kinship with you. Lol!! 😂
I absolutely love this! I have the *most annoying allergy to garlic and most of these recipes call for garlic, so I’m very pleased with the idea of this. Thank you for creating these highly enjoyable videos and recipes!
This looks SO AMAZING and the flavor combo sounds fantastic. Ya'll think I can make this with fish instead or would it get over cooked? Carla, Thank you and your editors/team for making my favorite food content on the internet!
Carla, this recipe reminds me SLIGHTLY of the Crown Shy chicken - that sauce especially. And this is all in one pot and takes less than three days to make 😂 Love it!
Miss Carla! Question! (But first let me say: Love you, my friend. Grateful you were born. You give so much joy to us). But ok: question for you (a dumb one - apologies): for those of us who weren't born with the Cilantro gene... what herb or aromatic would you personally choose as a good option? (I feel like parsley often imparts a type of - to me - almost bitter-ish grassiness, which can have it's place... but is that place here? What else would work nicely w/ the gingery rice? Sorry to bug ya w/ a question!
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!
I "spinned it", as the cookbook calls it, with chicken stock and garlic in the rice and wow, that was delicious. Making that sauce in my low-end blender was a nightmare though. Way too thick to get a vortex going. Next time, I'm just making guac or having avocado slices.
Wait, was I wrong in assuming I shouldn't use a metal spatula on my enamel coated dutch oven? It looks like you're really going at it on that crispy rice, and I want to make this but also want to not destroy my Le Creuset...
Hmm. I have all the ingredients except the cilantro, but I have a bumper crop of sorrel so I'm going to make the green sauce with the sorrel for a lemony flavor. Maybe a little basil, also a bumper crop. But that technique, oh yeah. Hating on the word moist is so 2000, kind of like hating on Nickelback, which has been proven to just be a meme and Nickelback was a great band.
Honestly, some flat leaf parsley will give you some herbaceousness and make a decent sub. The flavor isn't the same, but in your case that's a good thing.
This is one of my favourite recipes from your book but i usually skip the last crisping step because the first time i did that, it was sticking too much and i didnt get to eat the crispy rice :( not to mention the nightmare of washing the pot lol but really excited to try your tips next time i make it!
I think the keys are having enough fat in the pan and making sure you let it sit with the lid on so the steam can soften it a bit. Hope you give it another try!
I don't have heavy-bottomed pot..can I make this in a rice cooker? This is very similar to Hainanese chicken rice (minus the green sauce). I live in Indonesia btw, for context
Hey Carla! I’ve been wanting to try this one from your book however I do not own a blender 🤔 Any suggestions on the sauce? I was thinking I could just mince everything everything and smash the avocado. Will that work?
When I called y’all potheads it’s because I know everyone has a heavy bottomed pot at home for making this recipe 😜
you are hilarious, i love your content!!! hope you’re doing well!(: 💗
Mmmhmmmm 😁
Of course, that was my first thought! 🌚 No reference to lettuce at all! 🌝
@@vld.inSpace are you speaking of the devils lettuce? I’m in Virginia so now that lettuce is legal now. 😘
Sure, Jan. :)
I cant really explain it but Carla has a way of making me feel so warm and nostalgic. I appreciate her energy so much
+
It’s a special feeling when Carla says “Hello potheads…” with a joint between my fingers ✨✨
Dearest Carla,
I am writing to thank you for this gift of a recipe. I added roasted red peppers and cherry toms to the rice mixture, olive oil and garlic to the sauce, scallions and extra cilantro. This was so delicious and after quite a rough few weeks brought me so much joy. This does deliver in so many ways and creeping into fall, it makes for a great weeknight meditative meal of brightness.
I've made this multiple times already!! Made it for a friend, then she made it herself the next week. Great easy recipe that's great to enjoy throughout the week!
I did a Spin It of this recipe today with curry powder instead of cilantro (because my husband hates it) and I used an onion instead of ginger. The result was amazing!
I live for one-pot recipes! Whip it up on a weekend, portion it out, bing bang boom week-long deliciousness. Thank you Carla for yet another scrumptious meal idea.
I just LOVE Carla! She has such a good motherly vibe and her dishes are so perfect! 😍🥰
Carla! Thank you for explaining why we toast the rice. Might seem basic info but now I understand the exterior v interior textural/liquid absorption concept - so thanks!!
I know we're giving love to Socarrat and Tahdig, but shootout to Nurungji too!! 🇰🇷💕 All crispy rice is a wonderful treat! 🍚🍚🍚
Right, let's never say crispy rice is all owed to just two cultures ever again please. Proud Haitian here who loves his Graten!
@@PhilChill yaaassss!!! 💕
Just made this for dinner. Hubby had the first bite and immediately requested that I make it again lol. Thanks for sharing the recipe
Thank you for making us not fear fat and want flavor. You are an inspiration ❤
As a Persian who lovessss tahdig this is all up my alley! Can't wait to try it.
So love crispy rice!!! I can’t wait to try this awesome recipe!!
Thank you!!
I love you Carla!!! You are my kitchen soul inspiration. You are helping so many people with your style, recipes, and humor!! Xoxo!
I'm Puerto Rican and we call the crispy part of the rice con con (cone cone). It was always my favorite part when my mom made it. ♥
In Puerto Rico is pegao. Con con is in Dominican Republic.
@@pixxapop4280 well my mom is Puerto rican and she called it con con so that's what I call it. If it's not the proper terminology, I'm ok with that. It's right and nostalgic for me. But thank you for the information. And i mean that honestly. It's nice to learn.
@@SimplySchaun No matter how we call it, it's extremely delicious. 😍
Just made this recipe for dinner. It was a hit! Thank you for the lesson!
I love food so much. Good cooks are underrated artistic essentials.
The true sign of a good cook is " the beauty in the simplicity". Bon appetit!!
Shout out to the little pop ups about 'moist', they were hilarious! Also, that bite with chicken, sauce and crispy rice looks amazing!! I can't wait to try and make this at some point! (I might even leave the avocado in the sauce, even though it's not my favourite ;P)
This woman is so iconic.
eh iconic is more like gordon ramsay.
Your use of adjectives is always on point.
Oh boy! Did my mouth water!!! I especially like your comment about using the whole bunch of cilantro…I never buy if I can’t use it all immediately…many years ago as a young cook, I put half of it in the fridge and the odor permeated everything!!!
You are such a great teacher! I made this! And it came out just as you described! CRISPY RICE!
Looks delicious. In Puerto Rico we call the crispy rice "pegao".
I was feeling so inadequate when I saw you cooking in a white shirt and keeping it so clean then you spilled your drink and I felt a kinship with you. Lol!! 😂
I absolutely love this! I have the *most annoying allergy to garlic and most of these recipes call for garlic, so I’m very pleased with the idea of this. Thank you for creating these highly enjoyable videos and recipes!
Chicken and rice...what an amazingly classic pairing. I'll have to give that salsa a burl too.
Cheers chef!
This looks AMAZING!! So colourful and healthy! Definition trying this one! Thank you!I’m making this. Looks delicious and the color is beautiful.
This looks SO AMAZING and the flavor combo sounds fantastic. Ya'll think I can make this with fish instead or would it get over cooked? Carla, Thank you and your editors/team for making my favorite food content on the internet!
I would think you wouldn't need to put the fish in with the rice together to cook. You could just let the fish rest while the rice cooks
That looks amazing. I am trying that this weekend.
Pixelating the rotating chicken party is the best thing I have ever seen on youtube.
🕺🕺
Can’t wait to make this, I’m sure it’ll be one of the best things ever!
I feel like I could smell this through the screen at 6:30am and I love that. This could totally be breakfast!
You had me at ginger and cilantro 😋
This is really nice. Fantastic and delicious. Thanks for sharing.
Carla... one of the best things I've made all year! Brava :)
3:19 That scared me! I'm wearing headphones and I thought something had happened outside before realizing it was in the video hahaha
Carla, this recipe reminds me SLIGHTLY of the Crown Shy chicken - that sauce especially. And this is all in one pot and takes less than three days to make 😂 Love it!
Miss Carla! Question! (But first let me say: Love you, my friend. Grateful you were born. You give so much joy to us). But ok: question for you (a dumb one - apologies): for those of us who weren't born with the Cilantro gene... what herb or aromatic would you personally choose as a good option? (I feel like parsley often imparts a type of - to me - almost bitter-ish grassiness, which can have it's place... but is that place here? What else would work nicely w/ the gingery rice? Sorry to bug ya w/ a question!
Mint would be nice
The absolute babosity of this woman is off the charts. I love you, chef mommy.
This was amazing. Thank you so much 💓
Was just wondering what to do with a pack of chicken leg quarters in my freezer- thanks for the recipe!!
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!
I "spinned it", as the cookbook calls it, with chicken stock and garlic in the rice and wow, that was delicious.
Making that sauce in my low-end blender was a nightmare though. Way too thick to get a vortex going. Next time, I'm just making guac or having avocado slices.
This looks amazing. Definitely need to try
The editing is so good!!!
I am defrosting my chicken immediately when I get home to make this tomorrow omg 😍😍😍
So excited to make some of these recipes!!!
Carla is EVERYTHING 🙌🙌
I love your energy!!
This has been my lazy day cooking recipe, also love chicken thighs for the flavour and the fat.
Best party ever can’t wait to try it out🤘😎
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
If I ever come to NYC, I hope I randomly meet you and we become friends, cuz you are so amazing!
Green sauce reminds me of a Peruvian chicken recipe!
Looks so good. Has anyone used riced cauliflower instead of rice for low carb option?
carla is the love of my life
LOVE ... ok, but how do I clean that pan afterwards?!?!
“Hey potheads” - I feel called out
Yes! Looks delicious!
Wait, was I wrong in assuming I shouldn't use a metal spatula on my enamel coated dutch oven? It looks like you're really going at it on that crispy rice, and I want to make this but also want to not destroy my Le Creuset...
omg i was reading this recipe on your cookbook today!! this one is similar to the chinese claypot rice!
Wow looks amazing!
+1 "hello potheads"
+1 "who doesn't love crispy rice?"
+1 didn't say moist, -1 did say moist (twice)
subscribed
Yum this looks incredible. The only thing I'd say, using metal utensils in these enamel pots can scratch them up, so be careful :)
That looks absolutely delicious
Gonna make this next week.
That looks amazing
I feel like Mrs. Carla would be the BEST at a rave...
SUPER DUPER BIG SLAY VIDEO CARLA !!! ✨🥳🎉🎉
Silly question, but my stovetop is an induction cooktop and it says my Le Cruset can't be used on direct heat, so do I have to get a different one? :(
Can we talk about how Molly Baz would react to Carla's use of her lime squeezing contraption! IYKYK
Hmm. I have all the ingredients except the cilantro, but I have a bumper crop of sorrel so I'm going to make the green sauce with the sorrel for a lemony flavor. Maybe a little basil, also a bumper crop. But that technique, oh yeah. Hating on the word moist is so 2000, kind of like hating on Nickelback, which has been proven to just be a meme and Nickelback was a great band.
I just finished smoking n she's like "Hellp potheads" 😂🤣😂 Hey Carla👋
To the tune of Flo Rida's Low:
Shawty had them heavy bottomed pots
With the tight fitted lid
Hold up, can you scrape Dutch ovens with metal tools like that?! Life changing if so. My Le Creuset is my baby, someone please advise lol
I badly want to make this but I'm one of the 10% where Cilantro tastes like soap. 😅 What would you suggest in its place??
Honestly, some flat leaf parsley will give you some herbaceousness and make a decent sub. The flavor isn't the same, but in your case that's a good thing.
Basil or chives will be great in the chicken and in the green sauce
@@CarlaLalliMusic123 mmmmm chives would be a GREAT choice
This is one of my favourite recipes from your book but i usually skip the last crisping step because the first time i did that, it was sticking too much and i didnt get to eat the crispy rice :( not to mention the nightmare of washing the pot lol but really excited to try your tips next time i make it!
I think the keys are having enough fat in the pan and making sure you let it sit with the lid on so the steam can soften it a bit. Hope you give it another try!
@@xXJokerAtWorkXx baking paper is called parchment paper here. Wax paper is for your grandma in the 80s
I don't have heavy-bottomed pot..can I make this in a rice cooker? This is very similar to Hainanese chicken rice (minus the green sauce). I live in Indonesia btw, for context
yay thank you for sharing what size pot you're using! Do you prefer oval over round?
I have both and honestly it's hard to choose haha.
Round aligns better with the burners but the oval holds the chicken nicely in one layer!
Nice arroz con pollo con pegado 😊
This comment section is so positive it makes me believe in the power of the internet again
Any ideas for substituting the cilantro? My wife just can’t do cilantro..
Carla didn’t say “moist,” but she did say “succulent.”
Hey Carla! I’ve been wanting to try this one from your book however I do not own a blender 🤔 Any suggestions on the sauce? I was thinking I could just mince everything everything and smash the avocado. Will that work?
yeah why not! you could add a little oil or plain yogurt or sour cream to help it become more saucy
I wonder if you could swap out this type of chicken for chicken breast? (no bone)
Any recommendations for a vegetarian application?
Yeah, I gotta get your book. Oh payday hurry up!
Hi, can anyone share specific amounts of rice and water? Thanks!!!
yum yum yum crispy rice yum
That looks really good. Now I'm going to sound lame and ask if I can skip the green sauce and cilantro?
Of course! Just use some hot sauce or a dollop of sour cream if you want a topper
Carla, that rice stuck to the bottom of the pot is called “PEGAO”. That means stuck!
the video came on, carla said "pothead" I was reeled in sooo fast
I tried this once, the rice was an epic fail, lol. I need to try it again
goodbye, runaway cilantro. i saw you. you will not be forgotten.
tahdig is always worth the effort
galinhada com maionese temperada. um prato tradicionalmente cuiabano.
When the pot’s pixelated cuz it’s a private party 🤣🤣🤣
And what we Dominicans call "concón". Crispy rice
those of us who grew up with schmaltz would never refer to pork fat as schmaltz so you are hilarious 😂