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“Depending on the size and thickness of your pot, the rice may take more or less time to cook. If there's a lot of liquid left in the pot when the rice is done, remove the cover and simmer gently until the liquid boils off. If just a small amount of liquid remains when the rice is done, turn off the heat and let the rice rest, still covered, for 5 or 10 minutes. In that time, the rice will absorb the remaining moisture. This rest will also make the flavors become more robust. 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.”
READY IN:
40mins
SERVES:
6
YIELD:
6 with leftovers
UNITS:
US

Ingredients Nutrition

Directions

  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.

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