One of the things I like about Rick Bayless, is that he eats his dishes. I seen many cooks that don't. They plate it and that's it. Maybe they eat it off camera, but I like seeing someone eat what they cooked.
I live in California now (since 2004)but watched his show faithful when I lived in forest park. He has taught me so much. People believe I can cook but he taught me and continues to teach me well.
Best salsa for tacos. It's at every taco place here in south texas. You can also fry jalapenos and use same oil when blending instead of boiling. God bless.
Been wanting to make these for a while and finally did and they are outstanding! After getting the thighs crispy, you essentially cook the onions and garlic in schmaltz. Add to that the salsa, which has a luscious mouth feel due to the emulsion, and it's a to die for taco. The jalapenos we had were mild and I could have used another (I used 2 very large ones). Probably advisable to taste the jalapenos before deciding how much to use.
First of all I want to THANK you Chef Bayless for taking the time to give us invaluable lessons in the kitchen. I can’t get enough! Second, I made this incredible recipe for dinner tonight and have to say these were the absolute BEST tacos I’ve EVER had!!! Perfectly balanced flavors that made my eyes roll. I salted to TASTE which, evidently, some don’t understand the plain English of that. I salted the chicken I salted the onions and garlic and I salted the salsa. Absolutely delicious! THANK YOU! 😋
Rick how do you stay so thin while cooking all these great meals? Or did you hit the gene lotto where you can eat whatever you want. I’m jealous but I’m still your biggest fan.
HI Rick! I love these videos! When I was in Mexico City I had a habenero salsa and the server said it was made with olive oil too. Do you have any recipes for this sort of habenero salsa posted anywhere?
I will be making this meal today and was delighted to find knob onions at my local Jewel/Osco store on Waukegan road in Glenview! The recipe turned out quite well. I’ve been meaning to start learning and making Mexican food from scratch and this is my first sojourn into the culinary art. Ps: chef RB mentioning that “the sauce IS a little spicy” is a little under stated and I used only two jalapeños, to each his own I guess!
Yeah Man on da Sawwwwzzzce !! It reminds me of Peruvian Green sauce - used on Rotisserie chickens on some dope asszz places in NY - here in Astoria, Chicken Festival on Ditmars !!! Dayyyyyuummm good
We've all seen the post-surgery dog collar to prevent Fido from licking his wounds. Why can Rick make a cast iron pan cover that is like the dog collar to prevent splatter during frying?? One size fits all, stainless draw string on the bottom and Velcro on the top seems....
The harshness diminishes and it turns quite sweet and intense, though not as sweet and intense as it would be if you roasted them or cooked them in oil over low heat.
I don't know... This seems kinda half-assed... He's kinda "phoning it in" with this one... I guess it could be "Mexican", but it's not familiar to me, and I live in a place that used to BE Mexico, and there are four different authentic restaurants within walking distance from my house... None of them use so much garlic, unless it's "Mojo de Ajo", and chicken is usually done "adobado" or in mole
Total fail for me trying this today. I have long been a Rick Bayless fan, and have impressed many family & friends by making his recipes (I have his first 4 cookbooks, I believe, and the authentic tamales and mojo de ajo are particular hits). But, I tried this recipe today and it was pretty much a disaster. Chicken was undercooked (not unlike the video), which meant the sliced onions and garlic were burnt by the time the extra cooking time was done). Crisoy(ish) skin did not stay on while slicing chicken, and I didn’t have a fun time trying to slice chicken with bones inside. First time making homemade tortillas from the masa harina, and I couldn’t get them to rise (seemed dense). And the sauce was a total fail. Not creamy at all; basically a mouth full of flavored olive oil is what it tasted like. Had to toss it and just made Rick’s tomatillo/serrano/avocado salsa, which is always solid. I’m sure this was all the fault of the cook-me. But in cooking, like in many things, you have to be willing to try and fail if you’re going to ever succeed. I don’t think I’ll give this another shot (too many other recipes I’ll want to try), but since so many comments are success stories, I wanted to post my fail, just in case others have similar challenges.
Yeah this recipe needs some tweaking.. definitely brown then bake the oven thighs, I'd use boneless too. Maybe slice them up before putting them in the skillet instead of after to cook faster
Do chicken thighs taste better? For a very long time, chicken thighs were cheap. The chicken industry hired an advertising agency to promote them. They paid paid chiefs to say they tasted better, and were more juicy. Are they juicy? Yes they do have a higher fat content. The simple truth is, if you're going to batter, or spice the chicken, you can't really taste the difference between thighs, or breast. Well I can, but on the whole, I don't care. Just eating either plain, I like breast much better, and breast are only dry, if you cook them wrong. Who just eat anything with only a little salt and pepper? Chiefs like to say, "All the favor comes from the fat", or "Fat transports favor" . Ah, it does a little bit. The truth is, that deep rich favor we get from meat comes from cooking protien, and that favor is trans ported by water. Don't believe me. Make a deep rich beef broth. Let the beef broth cool in the fridg. Taste the fat pooled on top, and watery broth. Yeah, it's the water, and protien that has the punch. So, what's the point? The real point is, when something is promoted, and becomes popular, the price goes up. Back in the seventies, chicken was poor people food. Cool, you could live just fine eating chicken everyday. Then they raised the price, becasue chicken is heathly. Personally I have reached that point in life, were buy food is whim depend on my taste. Right now, it's whole dependent on what I can afford. I cringe, everytime a celebrite chiefs promote something, and the price goes up, and were only the rich can afford to eat well. Right now, the cake industry is paying celebrity chief to promote box cake mixes. The all say the same thing, "Scientist work hard, to make a perfect cake mix. You can never make cake as good as a scientist." or they say, "A cake is only a vehicle for delivering the frosting." Alton Brown is the best celebrity chief who does this. Check out his net worth on Google. Mr. Brown doesn't need they pennies the corperations throw his way, his way. This is why I like Rick Bayless. Chicken thighs are still cheaper then breast, so use them. This guy (Rick) is always about doing it from scratch. Thanks always for keeping honest.
Rick, you're not going to cover the chicken and onions? The chicken will benefit from the lowered temperature and covered pan. I'm glad to see you on Facebook, Rick!
Covering it will cause it to steam and ruin the crispiness of the skin. Unlike chicken breasts, the thigh meat will stay juicy even when cooked in an open pan.
I feel like I always ask you for a vegetarian cookbook but then I see the thumbnail picture for this vid and can't help thinking; your just not going to get this in a vegetarian dish...
One of the things I like about Rick Bayless, is that he eats his dishes. I seen many cooks that don't. They plate it and that's it. Maybe they eat it off camera, but I like seeing someone eat what they cooked.
I put in oven bake on rack 400 for about 45 minutes we love this
Just made this but cut up thighs and cooked in oven at 500 and then charred with broiler. Incredible dish.
Before "Tasty recipes" Rick was killing it in PBS glad to have him on RUclips now
Juan Granados 😏still watch him on local.
I live in California now (since 2004)but watched his show faithful when I lived in forest park. He has taught me so much. People believe I can cook but he taught me and continues to teach me well.
I love Rick’s voice so soothing and therapeutic for me! 💕
Best salsa for tacos. It's at every taco place here in south texas. You can also fry jalapenos and use same oil when blending instead of boiling. God bless.
1p
Chef Rick Bayless Rocks.!!!!!! Hollywood has movie stars, in Chicago we have Rick Bayless! !!!!!!!!
Been wanting to make these for a while and finally did and they are outstanding! After getting the thighs crispy, you essentially cook the onions and garlic in schmaltz. Add to that the salsa, which has a luscious mouth feel due to the emulsion, and it's a to die for taco. The jalapenos we had were mild and I could have used another (I used 2 very large ones). Probably advisable to taste the jalapenos before deciding how much to use.
First of all I want to THANK you Chef Bayless for taking the time to give us invaluable lessons in the kitchen. I can’t get enough! Second, I made this incredible recipe for dinner tonight and have to say these were the absolute BEST tacos I’ve EVER had!!! Perfectly balanced flavors that made my eyes roll. I salted to TASTE which, evidently, some don’t understand the plain English of that. I salted the chicken I salted the onions and garlic and I salted the salsa. Absolutely delicious! THANK YOU! 😋
You're truly my role model! I can cook very well, but leaving from you would help amplify my abilities to a level that I want to be at.
Made this today! It was super super yum! Chicken thigh is a must for this. I also roasted the jalapeño and used canola oil instead
Canola is what I use as well. Or grapeseed. Olive oil has too prominent of a flavor which kind of overpowers the jalapeno
Does the emulsion last? I’m planning to make it this week, and just wondering how long the salsa will keep in the fridge.
Another great recipe. Thanks Rick!
I made this for Sissy and it was a big hit. I used some serranos in the salsa mix. Really good. Thank you Chef Bayless.
John Cooper he is great I used to watch him on pbs I am glad he has a youtube channel and I came across it.
Excellent Rick! This looks fantastic. Superb job, thank you!
that creamy jalapeno salsa looks wonderful!
My mom and grandma always added a couple of tomatillos to the salsa to bring down the heat.
Ana OP just needed to not put in as much chili's in there. Simple. Done!
Looks so delicious! 😍 Thank you, Chef. ❤
The thigh has been my favorite chicken part for years
#teamthigh
Rick how do you stay so thin while cooking all these great meals? Or did you hit the gene lotto where you can eat whatever you want. I’m jealous but I’m still your biggest fan.
I've always been a fan of chicken thighs.
HI Rick! I love these videos! When I was in Mexico City I had a habenero salsa and the server said it was made with olive oil too. Do you have any recipes for this sort of habenero salsa posted anywhere?
Im Obsessed with Your Recipes I have so many To Make 😁 im going to add a few Lbs, However is so worth it. Thank You
My local Mexican grocer knows me because every week I go in with a list of things to buy/make at home…and this dish is next! Thanks Chef!
Did u season the chicken when frying?
Rick thank you for this jalapeno salsa technique. I'll be trying this with tomorrows meal!
Thighs, bone in, skin on, iron skillet. You know the man cook right out of the box. Beautiful recipe. This goes directly to my 'to do' list. Cheers!
I think I might add 1/2 avocado to that salsa. YUM.
Love this recipe. Thank you.
I will be making this meal today and was delighted to find knob onions at my local Jewel/Osco store on Waukegan road in Glenview!
The recipe turned out quite well. I’ve been meaning to start learning and making Mexican food from scratch and this is my first sojourn into the culinary art.
Ps: chef RB mentioning that “the sauce IS a little spicy” is a little under stated and I used only two jalapeños, to each his own I guess!
Jalapeño chiles are notoriously unpredictable. Some are just right (to my taste) and some are overpoweringly spicy.
Delicious
Looks so delicious!!!
I've been in the chicken thigh fan club since 1979.
About 1950 for me. Can't stand that nasty white dry flavorless breast!!!
Another great recipe... buen provecho amigo
Very nice. Very rustic
Yeah Man on da Sawwwwzzzce !! It reminds me of Peruvian Green sauce - used on Rotisserie chickens on some dope asszz places in NY - here in Astoria, Chicken Festival on Ditmars !!! Dayyyyyuummm good
Thank you for these.
I made the salsa but used extra virgin. What kind of olive oil are you using?
would it be significantly different if I used boneless thighs?
Chili B- Yes, there would be no bones in the chicken thighs.
Thank you Rick...I ask many restaurants white or dark and when they say white I protest...no question dark meat better
What time is dinner ?
Wow!!
We've all seen the post-surgery dog collar to prevent Fido from licking his wounds. Why can Rick make a cast iron pan cover that is like the dog collar to prevent splatter during frying?? One size fits all, stainless draw string on the bottom and Velcro on the top seems....
My salsa never fully emulsified. I added oil slowly to the blender but it just kind of curdled. Any tips?
Mine didn't either. Could it be because I used extra lite olive oil?
Were you using a high speed blender like a vitamix?
I make that same type of salsa but different.
does the garlic's flavor diminish when it's boiled?
The harshness diminishes and it turns quite sweet and intense, though not as sweet and intense as it would be if you roasted them or cooked them in oil over low heat.
How come none of my green onions anywhere near me come with the bulb ?im 27 and have been cooking most of my life and never seen that
alex edmonds those are Mexican green onions
You should try out for Food Network Star, or Masterchef ( :
Ummm, he has already competed on Top Chef: Masters.
He ended up winning his season.
That's a sweet shirt
Looks great. Thought it stressed me out when he cut open the raw chicken and carried on assembling the tacos without washing his hands
Sam Evanson Same here.
Come on, do you know the videos are edited
@@candycosbe9785 it’s one continuous shot.
a ton of olive oil but who cares ! looks incredible
RB ty :)
Your brother's bad at his job. You're good at yours.
Can this salsa be preserved for over a day and be warmed?
You could keep it for quite awhile, trying to heat it up would most likely split it though, it would be fine to serve cold though i would imagine
oil is a good preservative, keep the salsain good state for about a week or more, I'm telling you for experience
I don't know... This seems kinda half-assed... He's kinda "phoning it in" with this one... I guess it could be "Mexican", but it's not familiar to me, and I live in a place that used to BE Mexico, and there are four different authentic restaurants within walking distance from my house... None of them use so much garlic, unless it's "Mojo de Ajo", and chicken is usually done "adobado" or in mole
🔥🔥🔥🔥respect
I've literally never bought a chicken breast unless it was attached to a whole chicken. Not sure why i ever would
I wanna eat your second TacO!
I got a burrito 😂
Chef you never use cheese, I want more cheese please
chickens need their thighs.
Go Cubs!!!!!
Total fail for me trying this today. I have long been a Rick Bayless fan, and have impressed many family & friends by making his recipes (I have his first 4 cookbooks, I believe, and the authentic tamales and mojo de ajo are particular hits).
But, I tried this recipe today and it was pretty much a disaster. Chicken was undercooked (not unlike the video), which meant the sliced onions and garlic were burnt by the time the extra cooking time was done). Crisoy(ish) skin did not stay on while slicing chicken, and I didn’t have a fun time trying to slice chicken with bones inside.
First time making homemade tortillas from the masa harina, and I couldn’t get them to rise (seemed dense).
And the sauce was a total fail. Not creamy at all; basically a mouth full of flavored olive oil is what it tasted like. Had to toss it and just made Rick’s tomatillo/serrano/avocado salsa, which is always solid.
I’m sure this was all the fault of the cook-me. But in cooking, like in many things, you have to be willing to try and fail if you’re going to ever succeed.
I don’t think I’ll give this another shot (too many other recipes I’ll want to try), but since so many comments are success stories, I wanted to post my fail, just in case others have similar challenges.
I wouldn't normally cook a chicken thigh in a frying pan. Brown it, then roast it in the oven or airfyer for speed.
Yeah this recipe needs some tweaking.. definitely brown then bake the oven thighs, I'd use boneless too. Maybe slice them up before putting them in the skillet instead of after to cook faster
I wish the people who don’t like the videos would explain why
He torched the garlic to the point of bitterness i was told never brown garlic.
Holy salt
U forgot to sit the top on it
Do chicken thighs taste better? For a very long time, chicken thighs were cheap. The chicken industry hired an advertising agency to promote them. They paid paid chiefs to say they tasted better, and were more juicy. Are they juicy? Yes they do have a higher fat content. The simple truth is, if you're going to batter, or spice the chicken, you can't really taste the difference between thighs, or breast. Well I can, but on the whole, I don't care. Just eating either plain, I like breast much better, and breast are only dry, if you cook them wrong. Who just eat anything with only a little salt and pepper? Chiefs like to say, "All the favor comes from the fat", or "Fat transports favor" . Ah, it does a little bit. The truth is, that deep rich favor we get from meat comes from cooking protien, and that favor is trans ported by water. Don't believe me. Make a deep rich beef broth. Let the beef broth cool in the fridg. Taste the fat pooled on top, and watery broth. Yeah, it's the water, and protien that has the punch. So, what's the point? The real point is, when something is promoted, and becomes popular, the price goes up. Back in the seventies, chicken was poor people food. Cool, you could live just fine eating chicken everyday. Then they raised the price, becasue chicken is heathly. Personally I have reached that point in life, were buy food is whim depend on my taste. Right now, it's whole dependent on what I can afford. I cringe, everytime a celebrite chiefs promote something, and the price goes up, and were only the rich can afford to eat well. Right now, the cake industry is paying celebrity chief to promote box cake mixes. The all say the same thing, "Scientist work hard, to make a perfect cake mix. You can never make cake as good as a scientist." or they say, "A cake is only a vehicle for delivering the frosting." Alton Brown is the best celebrity chief who does this. Check out his net worth on Google. Mr. Brown doesn't need they pennies the corperations throw his way, his way. This is why I like Rick Bayless. Chicken thighs are still cheaper then breast, so use them. This guy (Rick) is always about doing it from scratch. Thanks always for keeping honest.
Rick, you're not going to cover the chicken and onions? The chicken will benefit from the lowered temperature and covered pan. I'm glad to see you on Facebook, Rick!
when nobodies tell chefs who have cooked their entire lives how to cook lol
Covering it will cause it to steam and ruin the crispiness of the skin. Unlike chicken breasts, the thigh meat will stay juicy even when cooked in an open pan.
I almost shit myself just from watching all that oil on that “salsa”
I feel like I always ask you for a vegetarian cookbook but then I see the thumbnail picture for this vid and can't help thinking; your just not going to get this in a vegetarian dish...