The beauty of this dish is its simplicity but strong flavors.  Grilling the meats first and then sauteing the vegetables in the same pan before adding the rice creates such a deep flavor in the rice that carries the whole dish.

Recipe
Arroz Con Pollo:

1. The night before you plan to cook marinade chicken in 2 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp vinegar, 1 chipotle in adobo sauce, 6 – 8 sprigs of thyme, 1/4 cup of cilantro stems, 1 tsp oregano and salt and pepper
2. 2 tbsp olive oil heated in a heavy pot.  Brown 3 spicy turkey sausage, remove from pan and brown chicken skin side down.  Remove from pot
3. Add 2 diced medium yellow onions, 1 diced green pepper, 1/2 diced each red, orange and yellow pepper and saute 2 -3 minutes picking up all the frons from the bottom of the pan
4. Add 2 tsp ground cumin, 2 tsp dried oregano 1 1/2 tsp hot paprika, salt and pepper and continue cooking for 1 minute
5. Add 2 cups of aborio rice and cook for 1 minute being sure to mix the rice fully in all the liquid to absorb all the flavors in your pan
6. Add 1 – 12 oz beer, 2 cups of chicken stock, 2 14.5oz cans of mexican stewed tomatoes, 1 7 oz can of salsa casera, 2 turkish bay leaves, bring to a boil and then reduce to a simmer
7. Add back in the chicken and sausage, cover and simmer for 1 1/2 – 2 hours or until rice has softnened.