1. In a deep heavy-based pot heat the oil on medium high. 2. Saute the chicken, in batches if necessary, until golden on all sides. 3. Transfer chicken to a platter. 4. Saute sausage until browned. 5. Transfer the sausage to the platter. 6. Pour off and discard excess oil, leaving about 1 tablespoon in the pan. 7. Reduce heat to medium and saute the onion, pepper and garlic until softened, about 5 minutes. 8. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder and turmeric, if using, stirring to distribute the spices. 9. Cook for 1 minute and then add the tomatoes, wine (or beer) and bay leaf. 10. Increase the heat to medium high, stir and cook for 2 minutes. 11. Add the rice and water, bring to a boil, cover and reduce the heat to a simmer. 12. Cook until the rice is done and the liquid is absorbed, about 25 minutes. 13. Give a toss and let stand for 5 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
