Servings: four, with leftovers.
I like to pair the sweet Italian sausage with wine and the hot sausage with beer. I also like the way turmeric colors the rice, but it’s fine to omit it.
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. Transfer the sausage to the platter. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.
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This was a hit! I followed the receipe for the most part, I was a little generous with spices was all. Excellent! My wife loved it! Next time, after the onions and bell peppers, I'm going to add the spices to bloom in the oil. Then the wine and crushed tomatoes. Cook for a couple minutes then add the water and rice. Bring to simmer and add chicken and sausages. I was maybe half again as much with the spices, love cumin!
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
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.
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.
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