Arroz con Pollo

2 Tbsp olive oil
1-1/2 lb chicken parts, patted dry and seasoned with salt and pepper
1/2 to 1 lb sweet or hot Italian sausage, cut in 2-inch pieces
1 medium onion, chopped
1 medium red bell pepper, cut in 1/2-inch dice
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. ground turmeric

1 tsp garlic powder

1/4 tsp red pepper flakes
1 can diced tomatoes
1 bottle beer
1 bay leaf
1 cup medium-grain rice (Goya or Bomba is good)
1/4 -1 cup water or chicken broth

Salt and pepper

Cilantro and lime for garnish

Mix dried spices together and use half to marinate chicken for a few hours. In a deep, heavy-based pot sauté the chicken in oil. Transfer the chicken to a platter. Sauté the sausage until browned, about 3 minutes then add the onion, pepper, and garlic until softened, about 5 minutes. Return the chicken to the pot and add the remaining spices, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, beer and bay leaf. Increase the heat to medium high, stir, and cook for 2 minutes. Add the rice and 1/4 cup water. Bring to a boil, cover, and reduce the heat to a simmer. Add extra water as required. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (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.) Give a toss and then let sit for 5 minutes before serving.

Original recipe at Fine Cooking