She's done the same for me too! Her channel is simply amazing. This channel was truly my therapy when my grandmother died and I felt her soul as I cooked

❤❤❤

Getting through this and many weeknight meals with her; totally agree! These videos are essential STAPLES for ordinary meals and holiday spreads alike.

Yes! 👏🏼🙌🏼

Same

​@SimplyMamaCooks question, please!!!!! My husband hates onions, and I have tomato paste but not tomato chicken bullion, should I replace or add anything instead or just taste as I go? TIA

Always gotta do bone in, way more flavour from the bones.

@@jus2cute09 Oh yes! 🍗

Did the chicken thighs work well for this dish? I’m not a big wings person.

Mmmm with thighs gonna be even better hope it turns out amazing for you.

When u cook this at home use those seasonings for it the kitchen smells so good n when ready ,so delicious.

Arroz con Pollo Mexican chicken and rice Simply Mama Cooks 3 1/2 lb chicken thighs 2 tsp Montreal chicken seasoning 1 1/2 tsp paprika 1 1/2 tsp onion powder 1 1/2 tsp garlic powder 1 1/2 salt free lemon pepper 2 cups long grain rice, rinsed 4 cups water 2 1/2 tbsp tomato paste 2 tbsp chicken tomato bullion powder 1/2 onion chopped 3 cloves of minced garlic 1 tsp crushed cumin 1 tsp ground peppercorn 1/2 dried bay leaf cooking oil Use your hands and manually mix the chicken and spices together for a good coating. Preheat a large pan, add cooking oil and brown the chicken pieces on both sides, lower the heat and cover with a lid, cook for 10 to 12 minutes. Remove the chicken pieces. Over medium low heat toast the rice until it's a light golden brown color. Add the chopped onion and dried bay leaves. Continue to brown the rice and saute the onions. Add the cumin and black peppercorn, add a teaspoon of cooking oil, add the tomato paste and mix with the rice. Add the minced garlic and give a quick saute and chicken bouillon powder until fragrant. Combine and mix everything with the rice Add the water into the pan and gently stir and combine removing the fond from the bottom of the pan until simmering. Add the chicken back to the pan cover with the lid lower the temperature cook an additional 18 to 20 minutes do not lift lid while cooking. Turn the heat off and allow to sit for 10 to 15 minutes, fluff the rice. Garnish with chopped cilantro. Serve with refried beans and tortillas

She has lots too love watching her older videos makes sides for thanksgiving she’s awesome !

What is Pernil if u don’t mind answering 🤔

It’s not complicated at all I had all ingredients on hand well except tomato paste I don’t buy it. Tomato Bouillon I do so it worked out tasted delicious. I followed her steps n cooking time wowza was a big hit. Try it you’ll love it.

I would serve with a salad and a crusty bread.

@@bethdavis6863 Thanks!

Fresh pot of pinto beans and mashed potatoes goes great We grew up eating with those two sides Homemade flour tortillas or Corn tortillas either or.

Chips n salsa Guacamole , Chili con queso , fried buttered corn , refried beans Ranch style beans. Cause all the seasoning are Mexican style,