arroz con pollo.

Guess the weather gawds thought I was homesick or something: 53F and rainy today. In its weather-weakened condition, was my resolve able to resist the all-too-prominently-displayed cooling racks of melty fresh-from-the-oven chocolate chip cookies?

Only if you consider having two of them a sort of resistance. Worth every guilt pang.

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Details of recipe in progress. This is not the most efficient way to make this, but I'm interested in flavor not efficiency, and I have to cook it in two parts for scheduling reasons. So part one is designed to generate well-seasoned chicken parts that can sit in their cooking liquid all day in the fridge (hopefully increasing their tastiness); part two is for when I come home, shred the cold chicken, and combine it with the rice portion of things. The general proportions and technique details are again from Cook's Illustrated's The Best Recipe. A really useful book.

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arroz con pollo.

chicken
2 giant American chicken breasts, or equivalent
4 sizable American chicken thighs, or equivalent
pinch lemon pepper
pinch oregano
pinch ground cumin
pinch cumin seeds
tiny pinch ground ancho chile
tiny pinch ground chipotle chile
tiny pinch saffron
salt
pepper
bunch of chicken broth
splash or two white wine

rice
2 tbsp olive oil or chicken liquid from part 1
1 medium onion
3 medium garlic cloves
4 tsp paprika
1 1/2 cups long grain rice
1 can tomatoes (14 oz)
1/2 cup white wine
possibly salt
a few saffron threads
1/3 cup parsley
1/3 cup cilantro

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