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Servings: 4
Prep Time: n/a
Cook Time: n/a

1. In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Saut? the chicken, in batches if necessary, until golden on all sides, 7 to 10 min. Transfer the chicken to a platter. Saut? the sausage until browned, about 3 min. Transfer the sausage to the platter. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.



2. Reduce the heat to medium and saut? the onion, pepper, and garlic until softened, about 5 min. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 min. and then add the tomatoes, wine, and bay leaf. Increase the heat to medium high, stir, and cook for 2 min.



3. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 min. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.)