Ingredients

• 1 onion, peeled
• 3 garlic cloves, peeled
• ½ cup fresh parsley
• 1 tablespoon ground turmeric
• 1 tablespoon apple cider vinegar
• ½ cup olive oil
• Salt and freshly ground pepper, to taste

• 1 ½ pounds skinless, boneless chicken thighs, cut into 1-inch pieces
• 1 teaspoon olive oil
• 2 (aprox. 4 ounces) calabresa sausages, sliced (substitute for kielbasa or chorizo)
• 1 onion, chopped
• 1 large carrot, finely diced
• ½ cup chicken broth + 1 teaspoon apple cider vinegar
• 2 ½ cups chicken broth
• 1 cup white long-grain rice, rinsed
• 2 bay leaves
• 2 Roma tomatoes, chopped
• Salt and freshly ground pepper, to taste
• ¼ cup chopped parsley

Instructions

1. Place the chicken in a bowl and pour the marinade over it. Toss until every piece is evenly coated. Cover and refrigerate for at least 2 hours, or up to overnight.
2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced sausage and cook until browned on both sides, about 5 minutes. Transfer to a plate using a slotted spoon and set aside.
3. Remove the chicken from the marinade, reserving the remaining marinade. Add the chicken to the pot and cook until lightly golden on all sides, about 10 minutes. Remove and set aside.
4. If needed, add a little more oil to the pot. Cook the chopped onion and carrot until softened and lightly caramelized, about 5 minutes.
5. Pour in ½ cup chicken broth + 1 teaspoon apple cider vinegar to deglaze the pot, scraping up any browned bits from the bottom.
6. Return the chicken and sausage to the pot, then add the chicken broth. Cover, lower the heat to medium-low, and simmer for 15 minutes.
7. Stir in the rice, tomatoes, bay leaves, reserved marinade, and a pinch of salt and pepper. Cover and cook for another 15 minutes, or until the rice is tender. Some liquid will remain, which is expected.
8. Turn off the heat and let the dish rest, covered, for 10 minutes.
9. Fold in the fresh parsley and serve.

• Storage: Once cooled, transfer leftovers to an airtight container and refrigerate for up to 5 days.
• Reheating: Warm gently on the stovetop over medium-low heat. Add a splash of chicken broth if needed to loosen the texture.
• Freezing: Store in freezer-safe containers or bags for up to 3 months.