Arroz con Pollo

Photo by Judi Rutz

Ingredients

¼ tsp. chili powder
2 cups medium-grain rice (I use Goya)
2 Tbs. olive oil; more as needed
1-½ lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper
1 tsp. ground cumin
½ tsp. ground turmeric (optional)
1 medium green or red bell pepper, cut in ½-inch dice
+ 8 more ingredients
- ½ cup peeled, crushed tomatoes (I use canned)
- ½ to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces
- 2-¼ cups water
- 1 bay leaf
- ¼ tsp. paprika
- 1 small onion, chopped
- ½ cup dry white wine or beer
- 4 cloves garlic, minced

In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 minutes (see Tip for sautéing chicken evenly). Transfer the chicken to a platter. Sauté the sausage until browned, about 3 minutes. Transf...

View full recipe at Fine Cooking

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