2 cups rice
2 1/4 cup of water
1 ½ lbs boneless chicken breast or thighs
(pat dry and liberally season with salt/pepper)
1 lb smoked turkey sausage, cut into 2”
pieces
10 mushrooms, diced
1 small onion, chopped
4 cloves of garlic, minced
1/2 cup white wine or beer
1 bay leaf
1 tsp cumin
¼ tsp paprika
¼ tsp chili powder
½ tsp ground turmeric
16 oz can of peeled crushed tomatoes
Directions:
Cut chicken into chunks. Heat oil, sauté chicken until golden, transfer to platter.
Sauté sausage until brown, transfer to platter. Pour off and discard excess oil
Leave 1 Tbsp in pan.
Sauté onion, garlic, and mushrooms, until softened, about 5 minutes.
Return chicken and sausage to pan, add spices, and stir to distribute spices, about 1 minute. Add tomatoes and wine.
Add rice and water, bring to a boil, cover, and reduce the heat to simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. Give it a stir and let it sit for about 5 minutes, then serve.
2 1/4 cup of water1 ½ lbs boneless chicken breast or thighs
(pat dry and liberally season with salt/pepper)
1 lb smoked turkey sausage, cut into 2”
pieces
10 mushrooms, diced
1 small onion, chopped
4 cloves of garlic, minced
1/2 cup white wine or beer
1 bay leaf
1 tsp cumin
¼ tsp paprika
¼ tsp chili powder
½ tsp ground turmeric
16 oz can of peeled crushed tomatoes
Directions:
Cut chicken into chunks. Heat oil, sauté chicken until golden, transfer to platter.
Sauté sausage until brown, transfer to platter. Pour off and discard excess oil
Leave 1 Tbsp in pan.
Sauté onion, garlic, and mushrooms, until softened, about 5 minutes.
Return chicken and sausage to pan, add spices, and stir to distribute spices, about 1 minute. Add tomatoes and wine.
Add rice and water, bring to a boil, cover, and reduce the heat to simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. Give it a stir and let it sit for about 5 minutes, then serve.
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