An Old Friend.
When I used to visit my Aunt Rae in Vermont (who would have been 103 this month), we often spent time watching cooking shows together. Specifically, the those on PBS. We both felt theirs were better than those available on other channels.
Julia, of course, was a favorite. And Jacques, too. And all the better when they were featured together. I really think they — along with my mother and Aunt Rae — are responsible for my love of the kitchen.
One time, we were watching Jacques make Arroz con Pollo, and his recipe called for alcaparrado, a blend of roasted red bell peppers, green olives, and capers. This was something not to be found in rural Vermont. It was even hard to find in Albany, New York! And, this was before the Internet. Finally, I found some (packaged by Goya) and brought it to Vermont with me, and I made Arroz con Pollo for Aunt Rae.
Alcaparrado is still hard to find, so I worked the recipe to use the individual ingredients; not as convenient, but I believe it tastes even better. This recipe isn’t copied from a cookbook by Jacques; and I can’t imagine it’s authentically Spanish with no Pimentón. But it comes from my scrawled notes taken while watching him make it on the tube, then tinkered with in my kitchen for thirty plus years. I know I have changed what he did, but I always think of it as Jacques Pépin’s Arroz con Pollo. I paired it with a 2021 Bandol; you can read about that on the Provence WineZine.
~ David
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Club Med - Provence WineZine
November 4, 2023 at 4:15 am[…] cuisine, for example. For today’s post, I paired a 2021 Bieler Père & Fils Bandol with an Arroz con Pollo, a cousin to Valencia’s paella. The recipe is one I watched Jacques Pépin cook on television […]
Carolyne
November 4, 2023 at 4:57 amThat looks amazing, perfect for a cool, rainy day in Provence.
Cocoa & Lavender
November 4, 2023 at 5:02 am… when the Mistral is blowing… To tell the truth, I love it on sunny days, too! Thanks, Carolyne!
Mark Nelson
November 11, 2023 at 5:53 pmThis was great. Thank you. It’s red wine season here: 2021 Ceraso IGP Campania Aglianico.
Cocoa & Lavender
November 12, 2023 at 8:11 amI’m so glad you liked it! I can imagine the Aglianico (one of our favorite wines) is a perfect pairing!
Mad Dog
November 4, 2023 at 5:34 am¡Que rico!
There are loads of variations for arroz con pollo just in Spain and then there are a whole load more from Latin America, so who’s to say what’s authentic or not. I’m sure your home made Alcaparrado is a lot better than the one in a jar!
Cocoa & Lavender
November 4, 2023 at 5:40 amThat’s good to know, Mad Dog. I definitely want to try added some Pimentón to the recipe.
Mary Norcrosd
November 4, 2023 at 5:39 amDavid, this looks terrific! And thanks for the print icon. Maybe it is not new but I don’t remember it.
Cocoa & Lavender
November 4, 2023 at 5:42 amThanks, Mary! I love this dish — perfect for cold weather dining with friends. The printer icon is fairly new — and like many technological advances, it works when it is moved by the spirit! So if there are ever any problems, just let me know,
Jill W Becker
November 4, 2023 at 9:30 amLooks delicious – must try soon. Having houseguests in February and this looks like the perfect meal for one of the nights.
Cocoa & Lavender
November 5, 2023 at 7:30 amIt is the perfect dish for entertaining — I love serving at the table and letting people dig in!
Gerlinde de Broekert
November 4, 2023 at 10:16 amJacques Pepin is one of favorite cooks to watch on Facebook. I loved Julia and she was responsible for my love for cooking and trying to learn English when I came to this country. Thanks David for the recipe.
Cocoa & Lavender
November 5, 2023 at 7:31 amI watch all his videos, too, Gerlinde, and I watch a lot of old Julia Child ones, as well. Such wonderful inspiration.
Colette
November 4, 2023 at 10:19 amOh, yes. I will mos def be making this tonight!
Cocoa & Lavender
November 5, 2023 at 7:32 amI am honored that you made it and so happy you liked it!
Eha Carr
November 4, 2023 at 3:59 pmDo not own any Pepin or Child cookery books but know the dish well and absolutely love your story as usual . . . looking at the ingredients the dish David-style will bump quite a few planned off their perch . . . not entertaining much at the moment perhaps half the amount will be appropriate ! *smile* Looking at the finished dish and the serviete on the ready . . . can’t but appreciate your artistry . . .
Cocoa & Lavender
November 5, 2023 at 7:35 amYou are so kind, Eha. I love putting together the photos at the detriment of my guests, who must either eat without me at the table, or with me and tepid food! I bought Julia Child’s Mastering the Art of French Cooking (both volumes) from a secondhand book shop while in high school. They are still with me and are great company in the kitchen.
Barb
November 4, 2023 at 5:53 pmThere are only two of us, so I made a one half recipe of this for dinner tonight. I added 1/2 teaspoon of Pimentón. It was wonderful. Thanks for sharing the recipe.
Cocoa & Lavender
November 5, 2023 at 7:36 amGood to know that the Pimentón is a good addition, Barb. Also that it halves well, as someone asked me that question last evening. Thanks for letting me know you made it!
angiesrecipes
November 4, 2023 at 9:01 pmYou should ask your aunt Rae what’s her secret of longevity :-)) The chicken sounds and looks really flavourful and tasty, David.
Mimi Rippee
November 5, 2023 at 9:51 amThis is a fabulous recipe. I haven’t made this in years, and my husband used to request it. Thanks!!!
Cocoa & Lavender
November 6, 2023 at 2:06 pmIt really is such a classic dish, Mimi. Sometimes I just crave simple dishes like this.
sherry
November 5, 2023 at 10:12 pmoh yum David. sounds delicious, esp. with that hint of saffron. I always use boneless thighs as hubby doesn’t like bones – silly man:)
Cocoa & Lavender
November 6, 2023 at 2:04 pmI’m with you, Sherry. I like the bone in, skin on chicken thighs. But, in a nod to better health, I remove the skin. This time around, I removed the bones, too. Much easier for everyone at the table! And, you are absolutely right. Saffron is a very special touch in this dish.
JUdee
November 7, 2023 at 4:18 amWhat a wonderful casserole type dish. Olives, capers, and rice? I’m already in love. This sounds amazing.
Cocoa & Lavender
November 8, 2023 at 6:59 amThanks, Judee — the ingredients plus the ease of making keep this at the top of our list of favorites.
Ron
November 8, 2023 at 6:12 amDavid, your old friend, I think, shall become my new friend. I love that all the ingredients are simple and easy to find. Indeed, we have all the required ingredients, so I have absolutely no excuse not to try this.
Cocoa & Lavender
November 8, 2023 at 7:00 amOld friends are the best friends, Ron — and this one is at the very top.
Raymund
November 8, 2023 at 6:56 pmIt’s wonderful to hear about your fond memories of watching cooking shows with your Aunt Rae and how those experiences contributed to your love of the kitchen. Jacques Pépin is indeed a culinary icon, and it’s fascinating how you adapted his Arroz con Pollo recipe over the years. Cooking is such a personal journey, and making a dish your own with unique twists is what keeps the tradition alive.
Jeff the Chef
November 12, 2023 at 9:02 amI didn’t catch any of those shows back in their day, but I’ve seen them all in re-runs or on the Internet. I love them! All those foods have sort of fallen into the past, unfairly. I love that you’ve kept this one close to your heart.
Cocoa & Lavender
November 13, 2023 at 9:18 amOld-fashioned foods are among my favorites, Jeff. I get upset when really good dishes disappear in our replaced with some new trendy version of something or other. (It’s fun being an old crank.)
Ben | Havocinthekitchen
November 12, 2023 at 4:43 pmSurprisingly, I don’t think I’ve ever had Arroz con Pollo, and I love rice dishes and Mediterranean flavours. The combination of peppers, olives, and capes sounds nice and bold – perfect company for smooth rice and poultry.
Cocoa & Lavender
November 13, 2023 at 9:17 amThanks, Ben. I really do think you will love this dish, as it is incredibly comforting, and I know the cold weather is on its way to you soon!
Velva
November 14, 2023 at 7:12 pmI grew up in South Florida. Arroz con Pollo was a true staple on everyone’s table. Very comforting and satisfying. My friend brought me leftover arroz con pollo just recently while I was studying. This is a great recipe. Aunt Rae inspired you truly.
Velva
Cocoa & Lavender
November 18, 2023 at 7:48 amVelva — I’m sure the arroz con pollo you had growing up was not the Spanish version — what are the differences? I definitely love this one!
Jean | DelightfulRepast.com
November 17, 2023 at 11:11 amDavid, thank you for the inspiration. It’s been too long since I’ve made arroz con pollo. This version looks wonderful! I always use either basmati or long-grain white rice and have never heard of the bomba rice you mention, but I’ll be looking into it! I’ve made it without green olives before, but won’t make that mistake again. Mr Delightful lovvvves green olives, even in things you wouldn’t expect to find them. And I’m the same way when it comes to capers, so this is the perfect dish for us. I’ve never put the pan on the table and had guests just dig in, but Boy does that sound like fun to me now. Will do that next time. Your posts are always inspiring!
Cocoa & Lavender
November 18, 2023 at 7:53 amThe green olives are a wonderful in the dish, Jean — and the capers, too. I can never seem to get enough of them! It is such a wonderful and comforting dish. As for the rice? I always use a short grain Spanish rice like bomba for paella and arroz con pollo. But the Italian arborio, carnaroli, or vialone nano work, too. I think of this dish like a paella — and serving it on the table, as they do in Spain, makes it fun.
Susan Manfull
November 18, 2023 at 7:26 amWe made this dish and LOVED it! Great for dinner parties! It was a rainy day so we served it with a red wine from Croatia — savory and a bit rustic and went well!
Thanks, as always, for the great ideas!
Cocoa & Lavender
November 18, 2023 at 7:54 amIsn’t it the best? We often serve it with a red — Côtes du Rhône, mostly — and it works well. I’m so glad you and Towny like it!
Valentina
November 20, 2023 at 4:18 pmI really love this recipe, and very timely for me, as it reminds me of my dad. He almost always ordered Arroz con Pollo at our local Mexican restaurant. (I think this one is more delicious.) I too love Alcaparrado. I think we talked (wrote) about this. I’ve bookmarked this recipe to remind myself to make it very soon. 🙂 ~Valentina
Cocoa & Lavender
November 24, 2023 at 8:12 amI really do wonder about the regional differences in arroz con pollo. I will need to do some research! I’m glad this brought back fond memories of your father. Food memories are so strong, and are often so dear.
Pauline McNee
November 23, 2023 at 11:24 pmDavid gosh I was sure I had sent a comment on this one. I remember thinking it looked fabulous, and very restaurant worthy. I love Spanish flavours, this is on my list to make, I think it would be good to make for a crowd too don’t you think, a little like paella? Love the saffron, capers and olives in it. Your old Aunt sounds fabulous.
Cocoa & Lavender
November 24, 2023 at 8:14 amI think that you commented on the Instagram post — I do that all the time! I think I have commented and then realize it was just social media! Glad you like the recipe — and, yes, like paella, it is perfect for a crowd!
Christina Conte
November 25, 2023 at 9:57 pmI’ve already eaten dinner, but I’m now reading your recipe and feeling hungry for arroz con pollo! haha! Love that you watched cooking shows with your aunt! Lovely memories, including this wonderful recipe.
Cocoa & Lavender
December 5, 2023 at 3:50 pmRunning that piece really did take me back to my time with Aunt Rae. We did have a lot of fun watching the cooking, shows and cooking together.