arroz con pollo:
steaming in da pot
roughly contained: 1 whole chicken (i played with its guts a little), spicy pork chorizo, long grain rice, chicken stock, canned tomatoes, cumin, paprika, cayenne pepper, oregano, fresh garlic, red bell pepper, green bell pepper, yellow onion...umm...yeah...salt and pepper at a few points. oh. bay leaf too.
topped with an almond/cilantro...relish, i suppose? blended roasted almonds, lime juice, lemon juice, olive oil, fresh cilantro, cayenne pepper, salt and pepper.
also roughly contained: 6 eggs, condensed milk, evaporated milk, coconut milk, brown sugar, granulated sugar, vanilla, pinch of salt. topped with coconut toasted with cinnamon. baked for ages in a water bath. i was afraid this wouldn't set, but it finishes getting less gelatinous as it cools both in the water bath, and outside of it.
this was one of the most multi-layered meals i've made before. i was surprised at how many steps that arroz con pollo entailed. now that i've done it though, i feel way more comfortable with it, as well as with the flan. gutting and cutting up a raw chicken made me tremendously uncomfortable, basically just because of salmonella. it's simply impossible not to really get all up into that fool though when you're trying to break its raw ass into 10-12 saute-able pieces. rubbed the pieces down in olive oil and seasonings. let sit to develop. brown chorizo. remove chorizo and brown chicken in rizo fat. remove chicken when browned, add the sofrito (veggies), cook until really wilted and then add rice. toast for a minute and coat in veggies/fat, and then add stock and tomatoes. and add back in the chorizo and chicken pieces. get er done. boil for five to ten minutes. then into the oven for 20. i guess that wasn't that many steps...doing the chicken thing probably just took ages for me and made it seem a lot more extensive.