Jaques Pépin's Favorite Dish to Cook for His Wife is a One-Pot Wonder

Love takes many forms, and this story includes a famous Latin American dish. The legendary French chef Jacques Pépin was married to his beloved wife Gloria for 54 years before her passing in 2020. For decades, they shared adventures, laughs and their love of food. Among all the gourmet dishes Pépin cooked for her, there was one that held a special bond between them.

You would think that out of all the cuisines her chef husband has mastered, Gloria’s favorite dish would be a complicated French recipe. Nope! Her favorite dish of his was Jacques' arroz con pollo. This Latin American dish of chicken and rice seems like a simple recipe, but it is the preparation and combination of ingredients that make it something special. It’s also a great one-pot meal that’s easy to make—with some pointers.

Related: How To Make Classic Quiche, According to Jacques Pépin

What Is Arroz con Pollo?

In Spanish, arroz con pollo means “rice with chicken.” It’s a common meal served in Latin America and Spain. However, not every recipe is the same. For instance, a Peruvian version probably differs from one from the Dominican Republic. These variations could include the types of spices, vegetables or even the addition of white wine.

Related: Pan con Tomate Pasta Salad Recipe

When Pépin cooked his rendition of arroz con pollo on The Rachael Ray Show, he explained that "this is the chicken and rice that my wife loved so much. The chorizo is cooked with chicken thighs and finished with seasoning and rice and a great deal of chopped cilantro stems that I keep in my freezer. A great, satisfying dinner." Here’s how to recreate Jacques' lovely dish at home.

Related: How to Make Jacques Pépin's Glazed Baked Salmon

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How to Make Jacques Pépin’s Arroz con Pollo

Sear the chicken and cook the chorizo. First, remove and reserve the chicken skin of four bone-in, skin-on chicken thighs. Over medium heat, add extra-virgin olive oil to a large skillet. Brown each thigh side for about 8 minutes. While the chicken is browning, dice chorizo into 1/2-inch sizes. Then, add it to the pan with the chicken.

Add the vegetables, spices and tomato. In the same pan, add chopped onions, chopped fresh garlic and Italian seasoning for about 5 minutes. Then, add canned diced tomatoes, Sriracha, salt and capers. Let the mixture simmer for about 3 minutes.

Related: How to Make the Perfect Crêpes, According to Jacques Pépin

Stir in Carolina rice, chopped cilantro stems, saffron and water. Boil, then simmer and cover for about 30 minutes or until thoroughly cooked.

Now, prepare the crispy chicken skin. While the chicken is cooking, drizzle olive oil, fine sea salt and pepper to the reserved chicken skin. Bake on a parchment-lined baking sheet at 400° for 20–25 minutes. Crumble the crispy chicken skin over the finished arroz con pollo. Serve to your special someone!

Related: The Secret Ingredient for Rich, Tender French Toast, According to Legendary Chef Jacques Pépin

Why Jacques Pépin’s Arroz con Pollo Is a Labor of Love

Arroz con Pollo romantic enough for a spouse to know your favorite food, but to cook your partner’s favorite food is truly a heartwarming expression of love. If you want to amp up the romance in your life (self-love counts!) or try something special for Valentine’s Day, I’d say Jacques Pépin’s arroz con pollo is definitely a recipe to try. You never know, his recipe could match you with the love of your life.

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