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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Depending on the size and thickness of your pot, the rice may take more or less time to cook. If there's a lot of liquid left in the pot when the rice is done, remove the cover and simmer gently until the liquid boils off. If just a small amount of liquid remains when the rice is done, turn off the heat and let the rice rest, still covered, for 5 or 10 minutes. In that time, the rice will absorb the remaining moisture. This rest will also make the flavors become more robust. I like to pair the sweet Italian sausage with wine and the hot sausage with beer. I also like the way turmeric colors the rice, but it's fine to omit it. Ingredients:
2 tablespoons olive oil, more as needed |
1 1/2 lbs chicken breasts, patted dry and liberally seasoned with coarse salt and freshly ground pepper |
1/2-1 lb sweet italian turkey sausage links, cut in 2 in. pieces |
1 small onion, chopped |
1 medium green peppers or 1 medium red pepper, diced |
4 garlic cloves, minced |
1 teaspoon ground cumin |
1/4 teaspoon paprika |
1/4 teaspoon chili powder |
1/2 teaspoon ground turmeric (optional) |
1/2 cup peeled canned crushed tomatoes |
1/2 dry white wine or 1/2 beer |
1 bay leaf |
2 cups medium grain rice, such as goya |
2 1/4 cups water |
Directions:
1. In a deep heavy-based pot heat the oil on medium high.
2. Saute the chicken, in batches if necessary, until golden on all sides.
3. Transfer chicken to a platter.
4. Saute sausage until browned.
5. Transfer the sausage to the platter.
6. Pour off and discard excess oil, leaving about 1 tablespoon in the pan.
7. Reduce heat to medium and saute the onion, pepper and garlic until softened, about 5 minutes.
8. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder and turmeric, if using, stirring to distribute the spices.
9. Cook for 1 minute and then add the tomatoes, wine (or beer) and bay leaf.
10. Increase the heat to medium high, stir and cook for 2 minutes.
11. Add the rice and water, bring to a boil, cover and reduce the heat to a simmer.
12. Cook until the rice is done and the liquid is absorbed, about 25 minutes.
13. Give a toss and let stand for 5 minutes before serving.
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