Ingredients
- 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
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.