This dish is my spin on rice and chicken, and definitely has a Judah vibe. Traditionally a Northern Kingdom dish, Arroz con Pollo doesn’t typically have large pieces of sausage throughout. In the traditional version, pork chorizo is used to flavor the dish, which was the first to go in the absolutely lawful rendition. My version adds turkey sausage for a deeper smoky flavor that balances the dish nicely.
This one-dish meal is perfect for a family short on time, who doesn’t want to be shorted on flavor! I use a dutch oven, and you can scroll to the bottom of this page for a link to purchase the type I have. My lord recently ate this dish room temp on the Sabbath, and said he enjoyed it very much. I can vouch first hand for how yummy it tastes when piping hot, fresh out of the oven.
I hope your family enjoys this recipe as much as mine does. Be sure to drop a comment and let me know what you think!
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Ingredients
1 tablespoon oil
1/2 cup dry white wine
3/4 teaspoon of saffron threads
5-6 boneless and skinless chicken thighs
10-12 pieces turkey kielbasa links
1/2 cup smoked beef sausage, diced very small
Kosher salt and freshly ground pepper
Badia Sazon Tropical
Cumin (as detailed in the instructions)
Coriander (as detailed in the instructions)
1 medium onion, diced
1 red bell, diced
2 1/2 stalks of celery, diced
1/2 cup roasted canned tomatoes
1 tablespoon minced garlic
2 bay leaf
4 cups chicken broth
1 cup jasmine rice
1 cup Arborio rice
2 table spoons cilantro, chopped
2 tablespoons parsley, chopped
3/4 cup frozen peas thawed
1 tablespoon culantro
Directions
- Preheat the oven to 375 degrees.
- Combine wine and saffron; let stand until ready to use.
- Season chicken with 1-2 tablespoons of Badia Sazon Tropical, 1 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1 teaspoon salt and 1 teaspoon pepper. Set aside.
- Heat 1 tablespoon of oil in a large pan over medium-high heat.
- While turkey sausage is still whole, sear until browned on both sides. Remove and set aside.
Add chicken to the same pan and sear on both sides for a nice golden brown crust. Remove from the pan and set aside. The chicken doesn’t need to be cooked through because it will continue cooking later in the recipe.- Add chopped beef sausage and brown for 2-3 minutes.
- Add onion, red bell pepper, celery and garlic, to the beef sausage and combine. Be sure to season the mixture with about a teaspoon of Badia Sazon Tropical, 1/2 teaspoon cumin, 1/2 teaspoon of coriander, and a pinch/sprinkle of salt and pepper. Stir often and cook until tender, 5 to 7 minutes.
- Add tomatoes after fully draining them. Stir to combine.
- Add wine-saffron mixture and allow to cook for 2-3 minutes for alcohol to evaporate a bit.
- Taste the mixture and add salt and pepper as appropriate. Feel free to add more cumin and the other seasonings if desired. Add the bay leaf and culantro once you achieve desired flavor level.
- Cook the mixture another 5-7 minutes more, until wine is almost completely evaporated.
- Stir in rice and broth, and bring the mixture to a rolling simmer.
- While waiting for the mixture to come to a simmer, cut turkey sausage into 2 inch pieces.
- Once simmering, nestle the cooked chicken thighs and cut turkey sausage into the mixture.
- Cover the pot and place it in the oven. Bake for 30 minutes.
- Remove the pot from the oven. Stir the peas into the rice. Return to oven for 2 additional minutes.
- Remove the pot, and gently fluff the rice after allowing to set for a few minutes. Top with cilantro and serve. You can also add chopped parsley if you’d like.
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