Chicken and sausage rice (arroz con pollo y chorizo)
A whole chicken went into this rice casserole, but you may use a cut that you prefer. Drumsticks, thighs, wings or breasts will yield equally good results.
Place the chicken in a mixing bowl, and add the salt, pepper, turmeric, paprika, cayenne, lemon zest and sour cream.
Mix well, cover the bowl and marinate in the fridge overnight.
Thirty minutes before you begin cooking, rinse the rice, place in a bowl and cover with water.
Melt the butter in a thick-bottomed pan and saute the onion, carrot, celery, bell pepper and garlic until starting to soften.
Sprinkle in salt and pepper, and continue sauteeing for a minute.
Turn up the heat, add the chicken with the marinade to the sauteed vegetables and cook, stirring and tossing, until the chicken meat loses its raw pinkish appearance.
Add the chorizo slices and cook, tossing occasionally, until the sausage meat starts to render fat.
Drain the rice and spread over the chicken, sausage and vegetables.
Pour in two cups broth.
Cover the pan tightly, set the heat to LOW and cook for 20 minutes without disturbing (meaning DO NOT stir).
Check if the rice is almost done. If too underdone and the broth had all been soaked up, drizzle in the remaining broth.
Cook for another ten minutes (whether or not you added more broth).
Stir the contents of the pan scraping all the way to the bottom.
Turn off the heat, cover the pan once more and leave for another ten minutes.
Drizzle in lemon or lime juice and toss before serving.