Chicken Wings with Rice and Beans | Jacques Pépin Cooking At Home | KQED

[@KevinJonesMedia]

I love how Jacques Pepin has 24 James Beard awards, but all of his videos on this channel consist of “I’m going to throw everything I have in my pantry together because it’s going to taste good.” Absolute legend.

[@yhtomitreddar9654]

This is what drew me to him in the beginning...him and Julia playing off eachothers "normalness"

[@recondoc65]

Too true!

[@JakobderLugner]

he won those for doing exactly what he's doing in this video though

[@billb5690]

Pepin is the king

[@danielsmeyer]

The GOAT

[@timjohnson7919]

My favorite chef for 40 years -- I'll never get tired of watching him cook absolutely anything.

[@johnnykwon3999]

like the bob ross of cooking seeing him healthy makes me happy

[@jmgalbo1]

The difference being - you can't hang a plate of arroz con pollo over your sofa!

[@luvzfrance24]

Happy cooking 😅😅

[@EkimGram]

"I think my wife would be happy with it." Exactly what he says when he's cooking his mother's recipes. ...I'm not crying. YOU'RE crying

[@nickrangel153]

Yeah...I just realized she passed. His reflections are really sweet but do make me tear up a little.

[@johnnyquest6115]

Mr. Pepin has got to be the most rudimentary cook I've ever seen. It's the recipes he comes up with, the way he handles the ingredients, how he cuts them up and how he uses them. He's very casual about it as if saying, "You can do it this way, or you can do it that way." In other words, he's telling you you're your own cook. "This is how I like it, and that's how my wife likes it." Nothing is written in stone.

[@ARIZJOE]

Chef Pépin, a very sophisticated man, grew up very, very poor. He turned down Jackie Kennedy as a chef, and instead worked R&D for Howard Johnson's. Jacques is very practical.

[@jandreidrn]

Him, and the late, great Antonio Carluccio. In fact, Carluccio had a simple philosophy in cooking which he called "MOF MOF" : Minimum Of Fuss, Maximum Of Flavor.

[@geli747]

Maybe next time he'll use a stock pot. It's his choice really, there's no recipe.

[@larsbjorklund9041]

Man blir ju nyfiken på frun !

[@shanesmith4050]

@@geli747 But if he's being honest, he should use Knorr beef stockpot. Why? Because it seasons better than salt.

[@ColinMacIver]

Made it. With chicken thighs. Black Eyed Peas. Marinated the chicken in lots of garlic and salt and pepper. Added lime juice to the chicken 20 minutes before cooking. Fabulous. Merci Maitre Pepin!

[@devdroid9606]

Great cooking. I'll take this style of cooking over Michelin star, any day. This is the video where I learned to save parsley and coriander stems.

[@ianhamilton396]

As lovely as this is as a recipe, honestly could watch him teach me how to boil water, correctly.

[@marielittle690]

I know, right?....I just love him....

[@waynemanoffaith34]

So true. I agree 💯

[@russell_szabados]

My mom was Nuyorican (of Puerto Rican ancestry, born & raised in East Side Harlem) and I grew up on arroz con pollo and all sorts of dishes that I crave now that my parents have passed on and I’ve left New York. I think I’ll try making this recipe. It’ll make my mom proud!

[@hoosierflatty6435]

Just want all to know, that due to this delightful man, my internal monologue now has a thick French accent when I'm cooking.

[@sergiogarzon670]

You too!? 😂😂

[@hoosierflatty6435]

@@sergiogarzon670 It's contagious!

[@lunagrace8717]

😄

[@BlancheDeverOh]

Mine too!! I’m putting “aff a teaspoon” in everything

[@messey12]

"Oooohkay"

[@anthonylifrieri7]

Can we all take a minute and marvel at how Jacques is still cooking these amazing recipes and sharing them with us. I like to watch all types of chefs cook, but Jacques is undoubtedly my favorite. Ramsay is great and cooks because he cooks with passion and incredible technique, but Jacques cooks with love. Not to mention, he also probably invented half the techniques Ramsay uses. I stumbled on Fast Food My Way by accident when I was home from school as a boy almost 20 years ago, and I've made it a point to watch his shows and videos ever since. My favorite thing about his recipes is he makes it look like any of us could do this easily, and so many have. He's helped inspire more cooks than anyone and I hope he knows how many people truly appreciate all he's done for cooking, and people throughout the world.

[@Gerbs964]

never heard of him until now to be honest

[@zezmerelda240]

anthony-- Jacques has a video on knife skills and techniques. This completely changed my 'cooking life' for the better. He is magnifique!

[@pippalefebvre5575]

I made this dish last week. Only changes I made were substituting in black beans and chicken thighs. Otherwise I followed the recipe to a T. It was so delicious and easy to make. I did throw in some extra cilantro leaves at the end - and the color contrast of black beans, green cilantro and red tomatoes made the dish really pretty. This recipe is terrific. Can’t wait to make it again

[@protopigeon]

Jacques is a living legend!

[@jackiehering5229]

I’ve spent many hours and days watching him, not only for his recipes but his company, he calms me down. Thank you Jacques

[@alexanderlord7436]

Monsieur Pepin is unbelievably wholesome

[@Twigglesnix]

Thank you for showing these less expensive and easier recipes.

[@95SLE]

Adds Tabasco like a boss. Such a simple elegant dish.

[@mikecurtis11]

I will try freezing my cilantro stems next time. One thing I have done is use extra/left over cilantro, basil, parsley, etc. to make "pesto". Just mince it and add olive oil and salt. It keeps for a while that way, and I just throw some into rice, pasta, etc. I like how Jacques teach to not waste anything.

[@mikeriley6073]

I’ve learnt more looking at these vids than at anytime before. Wonderful!

[@kcinca5410]

Comfort food. And so many ways to change it up - different meat, different beans. As always, Jacques makes it seem so simple and easy. Love that you're doing these quick videos. Makes my day even if a specific recipe isn't my cup of tea.

[@cgavin1]

Yep. This is ace with Italian sausage or chicken thighs. I add a cup of wine..

[@PhillipGramly]

yes, "so many ways to change it up" : this is a scaled down version of Paella. add some seafood, a bell pepper, maybe some green beans, and some chx broth, and it's how i make Paella.

[@kdm313]

Damn that looks good. Even more something I can do quickly. This Man is a gift.

[@isabelab6851]

As a PuertoRican, I can appreciate the flavor profile…interestingly a combination of Puerto Rican and Cuban spices and flavors. This is not a traditional dish but definitely one that would be appreciated. For side dish…plantains!

[@stndrds79]

Good chefs don’t stick to traditional dishes instead difference between a cook and a chef is a chef makes it better

[@batchagaloopytv5816]

exactly its more of a homage to arozz con pollo ,or a frenchman who married to a latins version lol .

[@MAELOB]

I respect his take without complicated sofritos or msg rich chicken bouillon and Sazón 😉

[@chapmyers9272]

Jacques said it. I believe it. That settles it.

[@thegracienetwork7847]

This man is worth tens of millions $$$ yet he still has a frugal mindset. What a legend!

[@kqed]

He grew up poor in war-torn France and kept those lessons with him.

[@GeorgiaPeach0521]

I love how he poured the tomatoes from the measuring cup and then just used the cup to mix it all up! 😊

[@zrobeast]

I really like his idea of freezing stems of herbs (cilantro in this case) and using them for soups/stews since they still have a ton of good flavor that most people probably throw away or compost since they want the leaves for garnish.

[@protopigeon]

yep great idea!

[@sogorgeous2257]

More like putting the leaves in the dish.

[@jhb61249]

So true.

[@loydevan1311]

When don't you watch this Master Chef and you DON'T learn something.

[@stateniland]

Cilantro stems yes.. Parsley stems no

[@VIpanfried]

I love the cilantro stem trick! Going to start doing that.

[@DSmith-gs4tr]

The fact that he cooked all of that with the bacon grease as the base tells you all you need to know as to how delicious this dish is. Jacques Pepin adopt me, please 😇

[@Nvananon]

All my love and respect for you chef. Jacques Pépin, the best.

[@EarlPartridge]

Jacques approach to cooking is so inspiring

[@kathleenvigliano9642]

Don't hate on me but this is exactly how I'd cook this dish. Maybe because I've been watching this gentleman for years! Lol

[@MegaWeagle]

This is on the grocery list for next week. Can’t wait to try this recipe!

[@sauravbasu8805]

Did you do it ? How did it turn out ?

[@MaxwellBenson80]

He's a living legend!!

[@svonkie]

This legend is right up my alley. Thank you for making it so approachable, chef.

[@paroblynn]

Jacques, I swear to god that you bring me serenity. Oh my, You are magnificent. If I am ever so fortunate to meet you. Your weekly recipes and your continued dedication bring a smile to my face.

[@recondoc65]

No matter the complexity of the recipe, Jacques makes cooking look so easy - a true humble master!

[@edwardvillate2112]

I'M CUBAN/AMERICAN , and THAT'S , ARROZ CON POLLO, with a TWIST !!! but I wood have done it differently , some CHICKEN STOCK, for moisture, and at the end, I wood have poured a BEER !!! and that wood have been s MASTERPIECE !!!

[@LordBojang]

Just found these videos and I’m hooked. I LOVE his way with cooking

[@clockwork9827]

i love Jacques Pépin

[@juliaphillips9436]

I always throw out the bean liquid but not anymore. And good tip about the cilantro. Cooking good food is a beautiful act of Love.

[@giannirocco7492]

I remember when chicken wings were super cheap but that's not the case today.Looks like exotic recipes for chicken necks will be the new thing...and not in the too distant future!

[@JosiahWhitley]

“I have plenty here to serve 4 or 5 people at least.” -Jacque *waits for pan to cool and eats the entire thing in one sitting* Ahhhh bon appétit *chef’s kiss* *burp*

[@alelira054]

This recipe has become my go-to when I have some leftover black beans and chicken legs. It's absolutely delicious and so easy to make! Thank you so much for sharing 💖

[@jan6293]

Love the tip on freezing the cilantro stems. Thanks Jacques! 🍃

[@randommedia9]

I don't know this guy but loved what I just saw, what a wonderful simple dish :)

[@chesterfieldking]

I love how Jacques wields the knife

[@MAELOB]

Love your take on a Puerto Rican classic

[@jessicagrace625]

I enjoy watching Jacque cook😊😊😊

[@bradsense7431]

Chef I can relate my wife born in NJ her mother Puerto Rican. I cannot wait to show her your take/version of this dish she and her mother often make themselves.

[@BD-cu4cq]

Very good. Simple is always better !

[@cliffcurrier6342]

Delicious winter dish

[@Shoeg4zer]

I made a variation on this for dinner tonight based on what I had in the house. Used andouille sausage instead of bacon, black beans in the place of the chick peas and tomato paste instead of diced. I had to simmer it a bit longer and add some additional liquid to fully cook the rice and I should have seasoned the wings before browning, but otherwise it turned out really well. Delicious and plenty of leftovers for the weekend. :)

[@LPKJFHIS]

Nice variation!

[@ARIZJOE]

Thanks for the tip. I think I shall use the black beans, and the tomato paste on top of the diced.

[@fellspoint9364]

Pepin strikes again !

[@mariescammel5733]

Great recipe jacques., I'm cuban and love arroz con pollo. Way to go!

[@michelleharkness7549]

Thank you Master Chef 👩‍🍳 Pepin. Again, thank you. Your tutorials are wonderful and informative. Kudos!

[@leslie-annepepin8927]

My new favourite channel!!

[@TruSuCiO23]

Just made this today such a simple yet wonderful dish and I am a Latino and have never actually done the arroz c pollo like this or how we Dominicans call this dish Locrio de Pollo. We learn something new everyday!

[@jjaniero]

m. pepin can make absolutely anything look beautiful and tempting and he does it all with such ease. he makes me want to cook and gives the sense that anyone can do what he's doing. what a gift to the world.

[@doc_sav]

Absolute legend.

[@Kent-qo6xp]

Grand Master Jacques!

[@aliceg3574]

Not only do I love these videos that focus on just simple, delicious meals using odds and ends in the kitchen, but I absolutely adore the way Jacques still cooks for Gloria... and likely always will. ❤️❤️❤️

[@adobemastr]

I think Gloria passed on.

[@inesdelahoya2045]

@@adobemastr She has... (sigh)

[@billb5690]

Bravo Pepin!!!!!

[@andensum9660]

God bless you sir. I'm sooo happy I found your channel. You are a joy to watch.

[@lisamessiana1032]

I often make rice and beans this way, with chicken or beef or pork... It's a delicious one-pan meal🌟

[@andyvaldez212]

this guy is so underrated man..... just came from Jamie Olivers channel that has millions of followers, and he doesn't come close...

[@jkbc]

Jacques cooking seems to be simple and looks delicious..I have to try this

[@bessygarcia1797]

That's great Spanish food, arroz con pollo" I will make Thank you Chef Pepin 👋

[@AC-ri3qz]

I love him the best cook ❤️🇺🇸🇵🇷

[@williamkelly9628]

Jacques is a wonderful chef and a great teacher. I learnt to make rice and beans and I’d cook it for my friends on school camps. It was a beautiful filling meal. It’s still one of my favourites today.

[@DalinesDeMarco-ff7jb]

Amazing recipe

[@chrisgiba2473]

I made this dish this week. My family loved it. Easy to make, one pan, delicious!

[@camse16london44]

Absolute legend

[@saraann6852]

I just made this with boneless chicken thighs and sausage instead of bacon (had to add a little bit of olive oil before adding the garlic, onion and chopped poblano, which I used instead of a jalapeno). Also, I used fresh cilantro instead of frozen, and fire roasted organic diced tomatoes. This recipe is a keeper!

[@beeble2003]

The only reason he's using frozen cilanro is because that's what he had to hand -- there's no benefit in it being frozen. I don't think he explains it in this video, but when he buys a bunch of cilantro, he uses the leaves and freezes the stems to he'll have them to hand when he next needs cilantro. The stems and leaves taste the same, so it doesn't make much difference. The stems are maybe slightly tougher, and freezing them maybe breaks that down slightly, but really there's no big difference.

[@Ioshka1]

National - ahem - international - treasure!

[@jakeschutz6342]

Just made this tonight, wonderful dish and is easily something you can modify (though the source recipe is great). Thank you again Jacques.

[@Camellia303]

Love all the recipes from Chef for simplicity and affordable products. Handy every day!

[@murataht]

Seems so simple and comforting! Absolute master !

[@barbryll8596]

Looks delicious. I love one pan meals

[@lennymoss2216]

My cooking idol!! 🙏👍

[@sthannah78ify]

I know she’d be happy with it!!❤️😊

[@denniskinzler5890]

The great one himself

[@sj4632]

Looks very good. A lot of flavor.

[@johnlind8653]

An incredible teacher

[@isaacmoniz4793]

You are the best cook I ever watched

[@holaramirez]

My kind of food. Yum

[@FlyingSnoopy]

To this day I have and enjoy rice and beans with chicken. Yum!!!😋😋😋

[@hermitcrypto2787]

This will be my new favorite dish for a long time, thank you 🙏

[@jacruick]

YUMMMMM !

[@cliffcurrier6342]

WOW...new spin on wings!!!! My next excursion ty Chef for your wisdom.

[@dannybadillo-q4s]

fgdhlgg😊 he's her chicken with rice KZbin channel

[@MDestron2282]

So simple and easy and it looks delicious. I already have most of these ingredients. I think I'll make this in the next week or so.

[@LoudLoud97]

Arroz con pollo....yum!

[@husqvarna17]

Delicious. He makes it look so easy it’s like magic.

[@zivaray]

Whoohooo this will stick to your bones!!!!❤❤

[@Kumurajiva]

Real chef!

[@mohdkhalid5221]

Thanks chef. I made this today by watching this. Turned out great.

[@beedabike]

This looks awesome. I’m in!

[@paulinecheng3004]

HELLO! 👋🏻✌ NICE & TASTE GREAT, THX. 🤗👍🏻🌞

[@michaelrchan]

He is a God.

[@cmc6112]

Simply...the master.

[@sheltiepeas]

Looks delicious, as always! Thank you for these videos.