Arroz con Pollo

Arroz con Pollo
Photo by Judi Rutz

Ingredients

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

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

Comments

Variations on Arroz con Pollo

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