This recipe is adapted from Fine Cooking #37 p82
The original says serves 4 with left overs and that seems pessimistic. It can also be scaled up easily, but be careful you don't make so much you get sick of it ;-).
This is an easy recipe using only a single pot, probably adaptable to a slow cooker/OnePot. We make this on the stove top in a Calphalon stock pot where the high sides reduce the spatter from frying, although a lid is also useful.
Feel free to adjust quantities to taste. It's important to well-brown the chicken and sausage to give it the savoriness it deserves. BTW, we've made this with brown rice and don't recommend it.
| 1 ½ lbs | chicken parts, preferrably skin-on thighs |
| 1 lb | sweet or hot italian sausages |
| 1 ea | yellow onion, diced |
| 4 cloves | garlic, minced |
| 1 ea | red or green bell pepper onion, diced |
| 1 14 oz can | crushed or diced tomatoes (or equiv fresh if available) |
| ½ C | dry white wine or beer |
| 1 - 1 ½ tsp | cumin, (ground, or from seed, toasted, and ground) |
| ½ tsp | turmeric, ground |
| 1 - 1 ½ tsp | coriander seed, (ground, or from seed, toasted, and ground) |
| 1 - 1 ½ tsp | sweet paprika, smoked if you can get it |
| 1 - 2 tsp | chile powder, e.g., ground Ancho (not prepared Chili Powder) |
| 1 - 1 ½ tsp | salt |
| 2 C | medium or long grain rice (e.g., Basmati) |
| 2 ¼ C | water |
Add 2 T of olive oil to the pot and heat to medium high. Add the chicken and brown well (crisp skin) on both sides. Remove to a bowl. Add the sausage and brown well, turn multiple times. Remove to a bowl and cut into 2 in lengths. The intent is not to cook the meat through, just brown. It will finish cooking with the rice.
Turn the pot heat down to medium. If you are using ground cumin and coriander (instead of toasted and ground), add that now and let toast for a couple of minutes. Add the onion, garlic, and bell pepper. Saute for 5+ minutes until the onion is transparent (but not browned).
Add the tomatoes, wine/beer and spices. Mix well and cook for a couple of minutes longer. Add the chicken and sausage back to the pot.
Add the rice and mix everything up well. Finally, add the water and bring to a boil, then reduce to a simmer. Cover and cook for about 25 minutes or until the liquid has been absorbed by the rice. When done, give it a little stir to mix and then dinner's ready.