Arroz con Pollo

By mytastytreasures

Chicken and Rice classic dish adapted from Fine Cooking Magazine.

Ingredients

• 2 tablespoons olive oil; moe if needed
• 6 to 8 bone in skinless chicken
• thighs, liberally seasoned with salt
• and pepper and dredged in flour
• 3/4 pound sweet Italian sausage, cut
• in 2 inch pieces
• 1 small onion, chopped
• 2 medium green peppers or red cut in
• 1/2 inch dice
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon chili powder
• 1/2 teaspoon ground tumeric
• 1 cup crushed tomatoes(I used 1 1/2
• cups)
• 1/2 cup white wine
• 1 bay leaf
• 2 cups rice
• 2 1/4 cups water

Details

Servings 4

Preparation

Step 1

1. Saute the chicken in a deep heavy pot, in batches as necessary, until golden on all sides, 7 to 10 minutes. Transfer chicken to platter. Saute the sausage till browned about 3 minutes. Transfer sausages to the platter. Pour off and discard the excess oil, leaving about 1 tablespoon in the pan.

2. Saute the onion, pepper, and garlic until softened about 5 minutes. Return the chicken and sausage to the pot and add the cumin, paprika, chicli powder, and tumeric, stirring to distribute the spices. Cook for 1 minute, then add the tomatoes, wine, and bay leaf. Cook for 2 more minutes.

3. Add the rice and water. Bring to a boil, cover, and reduce heat to a simmer. Cook until the rice is done and liquid is absorbed, about 25 minutes. Give a toss and then stir before serving.