Variation on a Theme

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.

Comments

[Margaret]

Arroz con pollo is what I always order at Mexican restaurants. I look at the whole menu and then go back to my favorite! This looks delicious, Karen!! I will be over shortly.

[Judy]

Your recipe looks wonderful, as do all of your recipes! It's interesting - living here in the southwest, the Chorizo I used to know, like the sausage type you used, is completely different than the Chorizo that I now know and love. I think what we have may be the authentic Mexican version. It's not a sausage at all, but a highly seasoned ground beef - almost bright red in color. You'd love it. I think it's better and leaner than the sausage version which I now affiliate with Cajun cooking moreso than Mexican.

[judy (again)]

I found this recipe - but it uses pork - and now see that perhaps the Chorizo prepared this way is particular to the Mexican state of Sonora...but this is what I am referring to....by the way, if you haven't used Chiltepins yet, watch out! It sits on the table of my (hispanic) relatives with a tiny version of a mortar and pestle - always adorns Menudo (who wouldn't want to hide THAT flavor) and is HOT AS H-E-double hockey sticks.

Chiltepin Chorizo

There are as many versions of chorizo in Mexico and the Southwest as there are of enchiladas. Essentially,it is a hot and spicy sausage that is served with eggs for breakfast, as a filling for tostados or tacos, or mixed with refried beans.

This Sonoran version is spicier than most, and, in addition, it is served crumbled rather than being formed into patties.

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15 to 20 Chiltepins, crushed
1 cup red New Mexican chile powder
1 tablespoon chile seeds from Chiltepins or other chiles)
1 pound ground lean pork
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon Mexican oregano
3 Tablespoons white vinegar
4 cloves garlic, minced
1 teaspoon ground cloves

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Combine the pork with the rest of the ingredients, mix well, and let it sit at room temperature for 1 or 2 hours, or in the refrigerator overnight. (It keeps well in the refigerator for up to a week. Or, freeze the chorizo in small portions and use as needed.)

Fry the chorizo until it is well-browned.