Chicken - brine whole chicken for eight hours in two quarts of water, 1/2 cup brown sugar, 1/2 cup salt, quarter of a bunch of cilantro with stems, torn in half, two smashed garlic cloves, one chopped serrano or jalapeno pepper. Truss and stuff chicken with quartered onion, lime wedges, salt and cilantro, and roast in the oven at 400 for and hour and twenty minutes or so, basting halfway through.
Cut the legs off and slice the breast, and serve with onions.
Corn - heat butter over medium high, add half a chopped onion and two chopped jalapenos, and after they're softened, add a bag of frozen corn. Fry until blackened in spots, take off the heat and add salt and chipotle chili powder.
Rice - I cheated and used packaged saffron rice, but from scratch bring a cup of rice, two cups of chicken broth, and some saffron threads to a boil and then simmer until done.
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