I must warn you: this is very much my own version of it, so it’s bound to be anything but authentic. It’s cobbled together from three different recipes I found online.


  • 1 chicken, in 8 pieces
  • 2 onions
  • 2-3 garlic cloves
  • 300 g cooked/smoked sausage (i.e. pepperoni, Milano salami), cut into 0.5 cm slices or cubes
  • 3 bell peppers
  • 1 can of peeled tomatoes
  • 750 ml chicken broth
  • 3-4 bay leaves
  • 3 cups of long-grain rice
  • chili powder
  • cayenne pepper
  • pepper
  • thyme
  • salt
  • parsley (fresh or dried)
  • paprika


Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet and transfer to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender, about 5 minutes. Add sausage, bay leaves, chili powder, thyme, cayenne pepper and cloves; sauté until spices are fragrant and flavors blend, about 5 minutes. Add rice; stir to coat. Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, rice is tender and chicken is cooked through, about 35 minutes. Remove bay leaves. Season with salt, pepper and more cayenne pepper, if desired. Serve hot.