Serves: Serves 6 as a Main Course
- 8 ounces Mexican chorizo or Sweet Italian sausage
- 1 (3 to 31⁄2-pound) chicken, cut into 8 serving pieces wings and back reserved for stock
- 21⁄2 teaspoons kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 11⁄2 teaspoons ground cumin
- 3⁄4 teaspoon paprika
- 1⁄4 teaspoon ground turmeric
- 1⁄8 teaspoon chili powder
- 1 onion, cut into 1⁄4-inch dice
- 1 red bell pepper, cut into 1⁄2-inch dice
- 5 large cloves garlic, chopped coarsely
- 3⁄4 cup dry white wine
- 3⁄4 cup crushed canned tomatoes
- 1 bay leaf
- 21⁄4 cups medium-grain rice
- 21⁄2 cups chicken broth
- 3 tablespoons capers in brine, drained but not rinsed
- Lemon wedges and hot sauce, for serving (optional)
- Cut the chorizo in half lengthwise, then crosswise into 1-inch chunks (it's easier if the casing side is up; the casing shouldn't come off, but if it does, just discard it). Set aside.
- Pat the chicken pieces dry with paper towels.Season with 2 teaspoons of the kosher salt and a few grinds of pepper. Heat the oil in a medium (5-quart) Dutch oven or heavy casserole over medium-high heat. Sear the drumsticks and thighs until deeply golden on all sides, 7 to 10 minutes (use a splatter screen if you have one). Transfer the pieces to a large bowl. Sear the breast pieces on the skin side only until golden, about 3 minutes. Transfer them to the bowl. Lower the heat to medium and sear the chorizo, stirring frequently, until golden brown, 2 to 3 minutes. Transfer the chorizo to the bowl.
- Pour off and discard all but 1 tablespoon of oil. Spoon out any burnt bits. Combine the cumin, paprika, turmeric, and chili powder in a small dish. Set the pot over medium heat and add the onion and bell pepper. Cook for 2 minutes, stirring often; the moisture in the vegetables will deglaze the browned drippings in the pan. Add the garlic and cook, stirring, until the vegetables are softened, about 3 minutes. Add the measured spices and cook, stirring, for 1 minute to let the flavors bloom.
- Add the wine, tomatoes, the remaining 1⁄2 teaspoon salt, and the bay leaf. Increase the heat to medium-high and simmer for 2 minutes. Add the drumsticks, thighs, and chorizo to the pot. Add the rice and broth. Bring to a boil, cover, lower the heat to medium-low, and simmer for 9 minutes. Add the breast pieces to the pot, nestling them into the rice, and continue simmering until the rice is tender and the liquid is absorbed, about 9 minutes more.
- Remove the pan from the heat and let rest, covered, for 5 minutes. Sprinkle the capers on top of the rice. When spooning out portions, look for the bay leaf and discard it. Serve with the lemon wedges and hot sauce.