Another Arroz con Pollo

From the kitchen of One Perfect Bite...Our Egyptian adventure has ended and I'm back in Eugene getting ready for the Christmas holiday. With less than a week to prepare, I can guarantee shortcuts will be taken and the silver might not gleam as brightly as I wish, but Christmas will happen and we will keep the season merry. I thought I'd finish the remainder of this week with some simple family dishes that my crew enjoys. While they are easy to prepare, they are good enough to serve for informal gatherings and I thought you might want to add them to your files. The first is a Spanish rice dish that I particularly enjoy. It is inexpensive to make and it epitomizes comfort food. The recipe was created by Sarah Jay and I urge you to give it a try. Starting on the 26th of December I plan to share some thoughts, observations and recipes gleaned from our Egyptian adventures on the blog. I suspect that few of you will be looking for new recipes so close to the end of the year, and I thought that a recap of our Egyptian adventure would be a perfect filler. I hope you'll stop by. Here is the recipe for an especially nice version of Arroz con Pollo.

Arroz con Pollo...from the kitchen of One Perfect Bite courtesy of Sarah Jay via Fine Cooking magazine

Ingredients:
2 tablespoons olive oil; more as needed
6 - 8 bone-in, skinless chicken thighs, liberally seasoned with salt and
pepper, then lightly dredged in flour
1/2 to 1 pound sweet Italian sausage, cut in 2-inch pieces
1 small onion, chopped
1 medium green or red bell pepper, cut in 1/2-inch dice
4 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 cup peeled, fresh or canned crushed tomatoes
1/2 cup dry white wine
1 bay leaf
2 cups medium-grain rice
2-1/4 cups water

Directions:
1) Sauté tchicken in a deep heavy pot, in batches if necessary, until golden on all sides, 7 to 10 minutes. Transfer chicken to a platter.
2)  Sauté  sausage until browned, about 3 minutes. Transfer sausage to platter holding chicken. Pour off and discard  excess oil, leaving about 1 tablespoon in pan.
3) Sauté onion, pepper, and garlic until softened, about 5 minutes. Return chicken and sausage to pot and add cumin, paprika, chili powder, and turmeric, stirring to distribute spices. Cook for 1 minute and then add tomatoes, wine, and bay leaf and cook for another 2 minutes.
4) Add rice and water. Bring to a boil, cover, and reduce  heat to a simmer. Cook until rice is done and the liquid is absorbed, about 25 minutes. Give a toss and then let sit for 5 minutes before serving. Serves 4-6.

                    

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