This Spanish rice with chicken and sausage is a stick-to-your-ribs kind of dinner. It’s not fancy but it sure is good. Chicken thighs and andouille sausage are cooked with onions, lots of garlic and a combination of spices. The rice is cooked in the same pot, we even add a beer, arroz con pollo-style, to help steam the rice. Enjoy!
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Ingredients
1½ lbs. Chicken Thighs, boneless, skinless and cut into 1-2 inch pieces
2 tsp. Salt, divided
½ tsp. Dried Oregano
½ tsp. Paprika
¼ tsp. Turmeric
¼ tsp. Cumin
¼ tsp. Black Pepper
2 tbsp. Olive Oil
8 oz. Andouille Sausage, (or other fully-cooked smoked sausage) sliced into bite sized pieces
1 Medium Onion, finely diced
3-4 Garlic Cloves, minced
2 tbsp. Tomato Paste
¼ cup White Wine
2 cups Long Grain White Rice
2 cups Chicken Broth
2 cups Water
1 Bay Leaf
12 oz. Light Beer, room temperature
Chopped Parsley, for garnish
Instructions
Season the chicken with 1 tsp. salt. Add the remaining 1 tsp. of salt, oregano, paprika, turmeric, cumin and black pepper to a small bowl. Stir to combine.
Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, but not smoking, add the chicken. Cook until all sides are browned, about 5-6 minutes. Turn the chicken a few times to brown on both sides.
Lower the heat to medium, add the sausage and onions. Cook for 5 minutes, stirring occasionally. Add the garlic and cook 1-2 minutes, stirring occasionally.
Add the tomato paste and the prepared seasoning mix to the pot, stir well to combine. Next, add the white wine and stir, scraping any bits off the bottom of the pan. Cook for 1-2 minute or until most of the liquid evaporates.
Add the rice, chicken broth, water, and the bay leaf to the pot. Stir well to combine. Raise the heat to high, bring the liquid to a boil, lower heat to medium and simmer for about 8-10 minutes, stirring occasionally. The bubbles should be breaking the surface of the rice, when you stir you can see the rice, it doesn’t sink to the bottom.
Lower the heat to low, cover and cook approximately 15-20 minutes. Give the rice one good stir halfway through the cooking time.
Taste a little bit of the rice. If it needs a salt, this is the time to add it. (I needed a couple of pinches). Raise the heat to medium-low and slowly add the beer, stir well.
Cover and cook for 20 minutes. Taste the rice, if it’s still not done, lower the heat to low and let it steam another 15 minutes or until done.
Garnish the Spanish rice with parsley and serve.
Serves 6-8
Spanish Rice with Chicken and Sausage
Ingredients
- 1½ lbs. Chicken Thighs boneless, skinless and cut into 1-2 inch pieces
- 2 tsp. Salt divided
- ½ tsp. Dried Oregano
- ½ tsp. Paprika
- ¼ tsp. Turmeric
- ¼ tsp. Cumin
- ¼ tsp. Black Pepper
- 2 tbsp. Olive Oil
- 8 oz. Andouille Sausage (or other fully-cooked smoked sausage) sliced into bite sized pieces
- 1 Medium Onion finely diced
- 3-4 Garlic Cloves minced
- 2 tbsp. Tomato Paste
- ¼ cup White Wine
- 2 cups Long Grain White Rice
- 2 cups Chicken Broth
- 2 cups Water
- 1 Bay Leaf
- 12 oz. Light Beer room temperature
- Chopped Parsley for garnish
Instructions
- Season the chicken with 1 tsp. salt.
- Add the remaining 1 tsp. of salt, oregano, paprika, turmeric, cumin and black pepper to a small bowl. Stir to combine.
- Heat the olive oil in a large, heavy pot over medium heat. When the oil is hot, but not smoking, add the chicken.
- Cook the chicken until all sides are browned, about 5-6 minutes. Turn the chicken a few times to brown on both sides.
- Lower the heat to medium, add the sausage and onions. Cook for 5 minutes, stirring occasionally.
- Add the garlic and cook 1-2 minutes, stirring occasionally.
- Add the tomato paste and the prepared seasoning mix to the pot, stir well to combine.
- Next, add the white wine and stir, scraping any bits off the bottom of the pan. Cook for 1-2 minute or until most of the liquid evaporates.
- Add the rice, chicken broth, water, and the bay leaf to the pot. Stir well to combine. Raise the heat to high, bring the liquid to a boil, lower heat to medium and simmer for about 8-10 minutes, stirring occasionally.
- The bubbles should be breaking the surface of the rice, when you stir you can see the rice, it doesn’t sink to the bottom. Lower the heat to low, cover and cook approximately 15-20 minutes. Give the rice one good stir halfway through the cooking time.
- Taste a little bit of the rice. Add salt, if needed.
- Raise the heat to medium-low and slowly add the beer, stir well.
- Cover the and cook for 20 minutes. Taste the rice, if it’s still not done, lower the heat to low and let it steam another 15 minutes or until done.
- Garnish the Spanish rice with parsley and serve.
