Rick I have always followed your shows for years on TV. My 1st wife was from Mexico, and your dishes remind me of her and her mom's dishes. I also love the fact that you seem so down to earth and dont seem to be too high and mighty like many of the stars on the food shows these day. Keep up the great dishes.
Totally agree about Rick's humility. Notice he doesn't call himself "chef"? That's my test for who to watch. If they call themselves "chef", I pass it by.
Rick, this is one of the most awesome chicken dishes I have ever made. I am an ol' farm cook and this blew me away. My husband is from Puerto Rico and thought this was one of the finest pollo dishes he has ever tasted. Thank you!
Rick, I grew up watching your show in the Chicago area. So happy to find you on RUclips!! Your show was a highlight of the week for me and my siblings. We always enjoyed your enthusiasm and passion for Mexican food! Thank you for sharing it with the world!
So simple and I can tell that it is going to be really flavorful. I like the addition of the bay leaves. Those really compliment the flavor of chicken and the Mexican Oregano. thanks!
Rick - I took your recipe for 8 thighs, cut it down to 4... kept the marinade the same, but grilled the thighs post-braise. Skin was bite-through and crispy. Family very happy. Served with arroz from traditional arroz con pollo and calabacitas (we are in ABQ, afterall). We'll do this again, for sure. Many thanks and kind regards. Keep the hits coming!
It's quite something how well oreganos go with chicken. Pollo al Mattone and Lemon Chicken with Oregano are two great examples from the Italian. I will try this with my Mexican oregano.
The one Bayless I really enjoy watching and listening to when it comes to cooking and food. And since the other Bayless thinks he knows what he's talking about when it comes to sports. Two polar opposite personalities, though one is akin to chewing aluminum foil as a habit to irk the living hell out of the masses. And his partner across the desk is more of a sidekick who plays on Skippy's tangents.
This is similar to dishes my family from San Luis Potosi makes but we use a different oregano, I believe its a species of poliomentha. It goes in so many dishes we make but I've only had it brought from Mexico. The closest match would be the Oregano Indio sold by rancho gordo which has larger leaves.
Looks great! I’ll have to give this a go as I just loaded up on thighs! Used your tip on microwaving potatoes before using in chorizo con papas this morning and it was killer! Reduced cooking time and finally achieved crispy potatoes exactly how I love them!
This is a nice recipe but my go to weeknight chicken recipe is, lemon garlic oregano olive oil marinated chicken cut into chunks and grilled on skewers. It's just nice to grill
Looks amazing. However, I am definitely going to use those "pan sauce drippings" as a killer covering for some tremendous garlic bread! French bread, Italian bread, Potato bread, Wonder Bread (ha), it really doesn't matter. Thank you Chef
You think I missed it, but I caught you putting the olive oil cap on the Worcestershire bottle! ;) Seriously though, great looking dish, can't wait to try it out!
Wow. Really delicious. I made this with a whole chicken I cut up and breasts were troublesome in height for the lid but everything came out great. Definitely make this. Btw. A whole head of (softneck, mild) garlic blanched as suggested is just fine, in case you’re scared.
Random question, what wattage is your microwave? I have a 1,250 watt oven and have to do minor timing or power adjustments since microwaves can vary a lot in wattage. It may not be a big deal with just blanching the garlic but I just like to know what I'm dealing with.
you are probably growing Mediterranean oregano, which has a very different flavor and will be incredibly strong in this dish. Honestly, oregano (especially Mexican oregano) has a more balanced, mellow flavor once it is dried. I don't usually say that about herbs!
I so wish you would show us yourself taking a taste at the end of each recipe. Most chefs do this and I really enjoy seeing them take a taste at the end.
I remember watching this guy like 20 plus years ago traveling through Mexico 🇲🇽 and cooking and I just found out he’s skips brother amazing! I hope he brings skip on one of his cooking shows I think that will be cool.
Do you have any issues using paper towels on hot food items? If you look closely they often leave a lot of small paper debris on the food if you use them to dry foods. I prefer using parchment papers to dry foods .. not as effective but seem safer to me .. any comments ?
Rick ... you're killing me, brother! You just handled raw chicken and then, after mildly wiping your fingers, you stick them in the salt. Dear Lord, please don't do that! Please wash your hands after handling raw poultry.
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Rick I have always followed your shows for years on TV. My 1st wife was from Mexico, and your dishes remind me of her and her mom's dishes. I also love the fact that you seem so down to earth and dont seem to be too high and mighty like many of the stars on the food shows these day. Keep up the great dishes.
You miss that Latina huh
I’m your second wife and l don’t Iike that comment… we need to talk huh?
@@Alexisslayer00 no we dont need to talk. My wife died 11 years ago from cancer And i dont care if you like the comment or not.
Totally agree about Rick's humility. Notice he doesn't call himself "chef"? That's my test for who to watch. If they call themselves "chef", I pass it by.
I had a chance to meet Rick in Todos Santos. He's really kind and down to earth.
Rick, this is one of the most awesome chicken dishes I have ever made. I am an ol' farm cook and this blew me away. My husband is from Puerto Rico and thought this was one of the finest pollo dishes he has ever tasted. Thank you!
Rick, I grew up watching your show in the Chicago area. So happy to find you on RUclips!! Your show was a highlight of the week for me and my siblings. We always enjoyed your enthusiasm and passion for Mexican food! Thank you for sharing it with the world!
Rick you are my hero in the cooking world. Mexican food is the greatest food in the world. iMO
Se ve delicioso! Lo haré el fin de semana. Saludos!
So simple and I can tell that it is going to be really flavorful. I like the addition of the bay leaves. Those really compliment the flavor of chicken and the Mexican Oregano. thanks!
So good! Made it with Salsa Mexicana and roasted potatoes with you habanero-mayo. Nomnom!
Rick, I find your videos extremely inspiring. Can't say I've made everything, but I want to.
Rick - I took your recipe for 8 thighs, cut it down to 4... kept the marinade the same, but grilled the thighs post-braise. Skin was bite-through and crispy. Family very happy. Served with arroz from traditional arroz con pollo and calabacitas (we are in ABQ, afterall). We'll do this again, for sure. Many thanks and kind regards. Keep the hits coming!
😻😻😻 I have everything right now to make this deliciousness including the Mexican oregano. Ok Rick, thank you! That’s dinner sorted.
This is quickly becoming my go to channel
Making this today Rick thank you !
Oh my goodness, Chef Bayless! This was soooo delicious and my son ❤ it. Thank you
Thank you for tonight’s recipe! Looks fantastic!!!!
This looks so good and so simple to make. Thanks Chef!
There are always chicken thighs in my freezer, new recipe is very welcomed! Thanks
Make this almost every week. Love 💘
It's quite something how well oreganos go with chicken. Pollo al Mattone and Lemon Chicken with Oregano are two great examples from the Italian. I will try this with my Mexican oregano.
Lemon, garlic, oregano Greek Chicken is amazing, too.
@@13daniel1974 Yes!!
I’m going to go make this right now for dinner. So inspired by your recipes!!
I use the cooking liquid from my chicken to make congee. Quick and easy, and very very tasty!
Mexican oregano is critical to so many of my dishes.
Looks incredible!
I love that I came across your videos they are awesome. It's making me want to cook more than I have before ty sir.
Outstanding and simple!
The one Bayless I really enjoy watching and listening to when it comes to cooking and food. And since the other Bayless thinks he knows what he's talking about when it comes to sports. Two polar opposite personalities, though one is akin to chewing aluminum foil as a habit to irk the living hell out of the masses. And his partner across the desk is more of a sidekick who plays on Skippy's tangents.
Trying this over the weekend. Thanks!
This is similar to dishes my family from San Luis Potosi makes but we use a different oregano, I believe its a species of poliomentha. It goes in so many dishes we make but I've only had it brought from Mexico. The closest match would be the Oregano Indio sold by rancho gordo which has larger leaves.
We also often add calabacitas.
Thank you so much for this receipt!
Outstanding as usual Rick , 💯🔥👍🏼
Did not have any oregano at hand as I commonly substitute marjoram. Truly a wondrously flavorful dish, gracias!
Wow - definitely trying this out!
Since I first see this video I’ve made this dish 3-4 times. It’s great!
Good shit Rick.
Thank you Chef!!
Good stuff, Rick !
Looks great! I’ll have to give this a go as I just loaded up on thighs!
Used your tip on microwaving potatoes before using in chorizo con papas this morning and it was killer! Reduced cooking time and finally achieved crispy potatoes exactly how I love them!
This is a nice recipe but my go to weeknight chicken recipe is, lemon garlic oregano olive oil marinated chicken cut into chunks and grilled on skewers. It's just nice to grill
Ok, manos a la obra, me gusta el sabor del orégano.
Rick Bayless: "I'm going to throw a few bay leaves in here."
Me: "
😮
More like Rick Bay-More amirite.
Going to try this! Looks great!
What is Mexican Oregano Rick? Here in the UK I cannot ascertain for sure what herb it is! Mexican Oregano isn’t easy to buy here. Thank you 🙏
"I'm gonna throw a few bay leaves into this..."
Well its not Bayless any more, now is it, sir? lol
Had the exact same thought
Looks amazing. However, I am definitely going to use those "pan sauce drippings" as a killer covering for some tremendous garlic bread! French bread, Italian bread, Potato bread, Wonder Bread (ha), it really doesn't matter. Thank you Chef
You think I missed it, but I caught you putting the olive oil cap on the Worcestershire bottle! ;) Seriously though, great looking dish, can't wait to try it out!
Will be definitely cooking this very soon! Can we grill this? Just an idea for summer
Yes you can!
Wow. Really delicious. I made this with a whole chicken I cut up and breasts were troublesome in height for the lid but everything came out great. Definitely make this. Btw. A whole head of (softneck, mild) garlic blanched as suggested is just fine, in case you’re scared.
I think I’m gonna do a version of this, but poach it on my smoker, and then do the fry stage on a griddle?
How wrong could it go?
What do you use the leftover brazing liquid for?
Is that olive oil something I can buy online? Very interested in Baja olive oil. Love the video!
Mexican oregano is all I use.
This dish can also be Greek I suppose? Nice summer dish.
suggestions on what to serve with this dish? accompaniments? (besides tortillas)
some rice or frijoles refritos would be a good choice, but because it's not saucy, you could do something like calabacitas con crema
I wonder which Whole Foods Rick shops at. LP?
A meat thermometer would be the best way to check the chicken as it brazes. To me a meat thermometer is as essential as pots and pans in the kitchen.
Random question, what wattage is your microwave?
I have a 1,250 watt oven and have to do minor timing or power adjustments since microwaves can vary a lot in wattage. It may not be a big deal with just blanching the garlic but I just like to know what I'm dealing with.
I would like to substitute fresh oregano ( growing in my yard) or do you suggest I dry it first?
you are probably growing Mediterranean oregano, which has a very different flavor and will be incredibly strong in this dish. Honestly, oregano (especially Mexican oregano) has a more balanced, mellow flavor once it is dried. I don't usually say that about herbs!
I took to poaching water and reduced it and mixed in some Mexican crema.
Would you be so kind to explain what is the umami flavor? How can I be familiar with it?
soy sauce is a very common food that is packed with umami
I so wish you would show us yourself taking a taste at the end of each recipe. Most chefs do this and I really enjoy seeing them take a taste at the end.
I have a lot of Puerto Rican oregano in my backyard, would using that work?
No that will blow up your kitchen
El gringo sabe cocinar
Bayless? he just put bay right into the dish!?
Came here after skip podcast
I remember watching this guy like 20 plus years ago traveling through Mexico 🇲🇽 and cooking and I just found out he’s skips brother amazing! I hope he brings skip on one of his cooking shows I think that will be cool.
I will say that W sauce is actually the Western Fish Sauce...not soy
Question! Would you travel to Mexico now? I drove from Missouri to Mexico City in 1982. I wouldn’t do it now.
Man i wish i was your neihbor..lol
🐔
Hahahah I bought a 12" pizza sheet pan for a cast iron lid
😍😍🥰🥰👏👏👏🤤
Oh, no! He WASHED the cast iron! How dare he? 😆
Yes, you can wash cast iron. No soap though. (Only sometimes)
Do you have any issues using paper towels on hot food items? If you look closely they often leave a lot of small paper debris on the food if you use them to dry foods. I prefer using parchment papers to dry foods .. not as effective but seem safer to me .. any comments ?
Mexican cooks really have a bottle of lou and Perrins sitting around? 😅
Why would you contaminate your salt container before washing your hands of chicken juices? Scary!
Rick ... you're killing me, brother! You just handled raw chicken and then, after mildly wiping your fingers, you stick them in the salt. Dear Lord, please don't do that! Please wash your hands after handling raw poultry.