Here's another version of arroz con pollo; the earlier one I did is here. You can't really go wrong with this combination of flavors. I happened to have some nice chorizo on hand, which added a ton of flavor.
2 Tbsp olive oil
1-1/2 lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper
3/4 lb. chorizo, cut in 2-inch pieces
1 small onion, chopped
1 medium red bell pepper, diced
4 cloves garlic, pressed
1 tsp. ground cumin
1/4 tsp. paprika
1/4 tsp. chili powder
1/2 tsp. ground turmeric
1/2 cup peeled, crushed canned tomatoes
1/2 cup dry white wine
1 bay leaf
2 cups medium-grain rice
2-1/4 cups water
In a Dutch oven, heat the oil on medium high. Sauté the chicken until golden on all sides, 7 to 10 minutes. 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 Tbsp 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, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine, 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. Give a toss and then let sit for 5 minutes before serving.