Serves: Serves 6
- 8 ounces Mexican chorizo or sweet Italian sausage
- 1 (3- to 3½-pound) chicken, cut into 8 serving pieces (see page 154), wings and back reserved for stock
- 2½ teaspoons kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1½ teaspoons ground cumin
- ¾ teaspoon paprika
- ¼ teaspoon ground turmeric
- ¹⁄8 teaspoon chili powder
- 1 onion, cut into ¼-inch dice (see page 96)
- 1 red bell pepper, cut into ½- inch dice (see page 116)
- 5 large cloves garlic, chopped coarsely (see page 100)
- ¾ cup dry white wine
- ¾ cup crushed canned tomatoes
- 1 bay leaf
- 2¼ cups medium-grain rice
- 2½ 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 ½ 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.