Made Arroz con Pollo today based on foodwishes recipe:
http://foodwishes.blogspot.com/2009/12/this-arroz-con-pollo-recipe-chicken-and.html
My major modifications were using 5 chicken thighs instead of a whole chicken, leaving out capers, and putting in a whole can of tomato paste (didn’t want to waste it). I used the thighs only because they were on sale, and I used 5 because I wanted to save the other 5 for dinner later on in the week.
I had the same problem as this reviewer, with the chicken skins sticking to the pan:
Anonymous said…
I tried this and I had only one problem. When browning the chicken the chicken fat keep getting stuck to the bottom of the pan. This happened until there was no more fat left on the chicken. I used plenty of Vegtable oil and didn’t let it sit in the pan for long without me moving the chicken. It seemed as if as soon as I put the chicken in the pan it would stick regardless of the veggie oil. The heat I was using was high, just as you instructed in the video. I’m not sure what I’m doing wrong.. help!? 🙂 Everything else turned out fantastic.
December 12, 2009 10:26 AM
To which chef John replied:
Chef John said…
You moved it too soon, let it brown and it will release from the pan. Although some pans just stick more than others.
December 12, 2009 1:19 PM
Note to self when using a normal pan.
When it was done, the very top layer of rice was underdone, while the bottom layers of rice were. Having a real lid (and not just covering the pot with aluminum foil) may have made a big difference here.
Was a bit undercooked and undersalted. Maybe brining chicken is in order.
Grace doesn’t like peppers. Don’t make so many pepper dishes.
-Isaac
PS. (Grace: 1. Thighs are especially fatty, so we were literally pan frying the thighs in an 1/8th of an inch of oil, and Isaac got em to try to salvage the chicken skins (so that they wouldn’t separate from the meat) with a spatula. Metal. Lotsa manpower and they still weren’t as gorgeous as Chef Johns, but That’s to be expected.
Also we just had a taste test. It looks and tastes awful.
Rawr.
When you’re cooking in an oven with a huge pot, with huge amounts of something, and the only heat source is from the bottom, of course the bottom is going to be done while the top is underdone-crispy. Note to self: use wider pots/pans instead of tall ones.
Rawr.)