3 cloves garlic, minced
1 t. kosher salt
2 t. ground chile, such as New Mexico Dixon
1 t. cumin seeds
3 T. olive oil, or as needed
1 chicken (about 3-1/2 pounds), cut into serving pieces and skinned
1 c. chopped onion
1-1/2 c. long-grain rice
1 slice ham (4 oz), cut into strips
1/2 pound sweet Italian sausages or good-quality chorizo, sauteed, cut into
slices and drained on paper towels
4-1/2 c. water or chicken broth (or combination)
1 bay leaf
2 T. dry sherry
2 T. pimientos, cut into strips (optional)

3 cloves garlic, minced 1 t. kosher salt 2 t. ground chile, such as New Mexico Dixon 1 t. cumin seeds 3 T. olive oil, or as needed 1 chicken (about 3-1/2 pounds), cut into serving pieces and skinned 1 c. chopped onion 1 -1/2 c. long-grain rice 1 slice ham (4 oz), cut into strips 1/2 pound sweet Italian sausages or good-quality chorizo, sauteed, cut into 4 -1/2 c. water or chicken broth (or combination) 1 bay leaf 2 T. dry sherry 2 T. pimientos, cut into strips (optional)

Using mortar & pestle or the blade of a large knife, mash together the garlic, salt, ground chile and cumin seeds.

Add 1 T. olive oil, blending the mixture into paste.

Pat Chicken pieces dry (saving the back for stock), then rub with the seasoning paste; set aside at room temperature for 30 minutes, or cover and refrigerate overnight.

Preheat oven to 350 degrees.

Heat 1 T. of olive oil in a heavy pot with a lid. Add the chicken and saute until golden brown. (Do not crowd pan; work in batches in necessary, adding more olive oil when needed. Set aside.

Saute the onion in the remaining 1 T. olive oil until softened. Stir in the rice and saute until it is very lightly browned. Add another T. of olive Oil if needed.

Return the chicken to the pot, then add the ham, sausage; cook for 10 minutes. Arrange the optional pimiento strips on top. Cover tightly and bake for 45 minutes. Remove from the oven and let rest, covered, for 10 minutes before serving.