Serves: Serves 6
- 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, coarsely chopped
- 3⁄4 cup dry white wine
- 3⁄4 cup crushed canned tomatoes
- 1 bay leaf
- 21⁄4 cups medium-grain white rice
- 21⁄2 cups chicken broth
- 3 tablespoons capers in brine, drained but not rinsed
- Lemon wedges, for serving
- Hot sauce, for serving
- 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.)
- Pat the chicken pieces dry with paper towels. Season with 2 teaspoons salt and a few grinds of pepper. Heat the oil in a medium (5-quart) Dutch oven or heavy casserole over mediumhigh 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. 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 back 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, 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 chicken 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.
- 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.