-
1
In a large enameled cast-iron casserole, heat the olive oil until shimmering.
-
2
Season the chicken pieces with salt and pepper and cook over moderately high heat, in batches if necessary, until nicely browned, about 6 minutes per side.
-
3
Lower the heat to moderate when cooking the second batch if the skin is getting too dark.
-
4
Transfer the chicken to a platter and set aside.
-
5
Add the sausage to the casserole and cook until lightly browned on both sides, 3 to 4 minutes.
-
6
Add the sausage to the platter with the chicken.
-
7
Increase the heat to high and add the onion, poblano, celery and corn to the casserole.
-
8
Cook the vegetables, stirring frequently, until softened, about 5 minutes.
-
9
Add the paprika, chanterelles and oregano and cook until the mushrooms are just softened, about 3 minutes.
-
10
Add the rice and cook, stirring constantly, until well coated and just beginning to brown, about 2 minutes.
-
11
Nestle the chicken and sausage in the rice and gently stir in the chicken stock, incorporating the ingredients on the bottom of the casserole.
-
12
Bring to a boil over moderately high heat and season with salt and pepper.
-
13
Cover and cook over moderately low heat until the stock is completely absorbed, the rice is tender and the chicken is cooked through, about 30 minutes.
-
14
Spoon the rice onto a platter, top with the chicken pieces, vegetables and mushrooms and serve with hot sauce.
