Ingredients

2汤匙。橄榄油;根据需要更多
1-1/2 lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper
1/2 to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces
1个小洋葱，切碎
1 medium green or red bell pepper, cut in 1/2-inch dice
4 cloves garlic, minced
1 tsp. ground cumin
1/4 tsp. paprika
1/4 tsp. chili powder
1/2 tsp. ground turmeric (optional)
1/2 cup peeled, crushed tomatoes (I use canned)
1/2杯干白葡萄酒或啤酒
1 bay leaf
2 cups medium-grain rice (I use Goya)
2-1/4杯水

准备

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 (seeTip for sautéing chicken evenly). Transfer the chicken to a platter. Sauté the sausage until browned, about 3 minutes. Transfer the sausage to the platter. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.
Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine (or beer), and bay leaf. Increase the heat to medium high, stir, and cook for 2 minutes. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.) Give a toss and then let sit for 5 minutes before serving.

(8 ratings) Read Reviews

rdholt|2017年5月5日

这很受欢迎！我在大多数情况下都遵循了接收，我对香料有些慷慨。出色的！我的妻子喜欢它！下次，在洋葱和贝尔辣椒之后，我将把香料添加到油中开花。然后葡萄酒和粉碎西红柿。煮几分钟，然后加水和米饭。煮熟并加入鸡肉和香肠。我可能又是香料，爱小茴香！
ljr403|02/07/2014

I have made this many times, and I have always found that the cooking time is a lot longer than stated for the rice to cook throughIt's a simple dish, but at the same time extremely satisfying particularly in the cold weather. I give it 3 stars because the flavors are simple and don't wow, but it's a dish that you will find yourself returning to again and again
PerfectPeaceRLR|09/03/2011

This is by far the best chicken recipe I have encountered from this magazine. When I first made the dish I followed it exactly and found it to be good. Then I substituted chorizo sausage for the italian sausage and found what I was looking for -- a savory and deliciously complex flavor! In fact, the technique of cooking the chorizo first and then using the dripping to brown the chicken added a tremendous amount of flavor. Thank you Fine Cooking.
Jason123|2008年12月1日

This is a great winter dish. I sometimes make it with boneless skinless thighs and it's delicious. It also stands up as a leftover, when there is any.