Food: Arroz con Pollo

Saffron is a rare spice where each saffron corcus flower only bears three stigmas. These stigmas are collected, dried, and usually used in pinches (1/4 teaspoon, 10+ strands) in each dish for its “bitter taste [and/or] hay-like fragrance” (Wikipedia).  It’s wonderful.  And expensive.  I once journeyed around Berkeley to find this rarity, and after visiting many Asian markets I found Bombay Spice House where saffron was sold behind the counter, after personally asking the owner.  A year later, I saw it sold in small packages at Trader Joe’s.  -_-

My fiancé, wow-that-still-sounds-so-weird, remembered this story and bought me a bag of saffron from Tanzania this past summer and we finally used it in a dish today called, “Carol’s Arroz Con Pollo,” which means “chicken served with seasoned rice.”

first we cooked the chicken
then sauteed the veggies
added the rice, stewed tomatoes, chicken broth, and saffron
made him chop the parsley
then we burned our rice
I came to the rescue
and everything looked pretty good
(at least theirs did)
sweet potato fries
eggplant dish
watercress dish
and the arroz con pollo

The End.

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