Arroz con Pollo with Chorizo and Capers
INGREDIENTS
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8 ounces Mexican chorizo or sweet Italian sausage
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1 (3- to 3½-pound) chicken, cut into 8 serving pieces (see page 154), wings and back reserved for stock
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2½ teaspoons kosher salt
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Freshly ground black pepper
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3 tablespoons extra-virgin olive oil
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1½ teaspoons ground cumin
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¾ teaspoon paprika
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¼ teaspoon ground turmeric
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¹⁄8 teaspoon chili powder
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1 onion, cut into ¼-inch dice (see page 96)
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1 red bell pepper, cut into ½- inch dice (see page 116)
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5 large cloves garlic, chopped coarsely (see page 100)
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¾ cup dry white wine
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¾ cup crushed canned tomatoes
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1 bay leaf
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2¼ cups medium-grain rice
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2½ cups chicken broth
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3 tablespoons capers in brine, drained but not rinsed
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Lemon wedges and hot sauce, for serving (optional)
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