Basque Chicken and Rice
	Modified from Frugal Gourmet Immigrant Ancestors

Some chicken parts, a whole chicken, cut up, or about 6 thighs, or what can cover the bottom of a deep pan.
A Spanish or Portuguese sausage, such as Chorizo, or Andoule, or Polish sausage cut up. (optional)
1 Medium onion and 1 bell pepper, or more, or less, some hot pepper optional.
Up to 2 cups rice. Up to 4 cups (2 cans) chicken stock.
Oil and garlic (zero to six cloves; three if you want a first guess). A bay leaf if you have it.

This is a recipe that is almost infinitely flexible.  There are only three details to watch. 
Use twice as much chicken stock as rice.  
For the proportions given below, be sure the chicken is tight in the pan. If there
is too much space between the pieces of chicken, the rice will not cover the chicken and the chicken will
be drier than you want. Use a deep pan such as a Dutch oven to reduce spattering

Heat about 2 Tbsp of olive oil for a whole chicken in pieces, or the amount you are comfortable with.
You will have a chance to get rid of excess oil later. Brown the chicken your way, or over medium high heat.  
Remove to a plate.

If the sausage is uncooked, cook it in the pan the chicken was in and remove it to the chicken plate, 
or partly cook it and continue to the next step.. If cooked, do nothing here.

Drain off excess fat.

Add onion, garlic, and pepper.  Cook over medium heat until the onion is translucent. 
Deglase the pan with about 1/4 cup water or chicken stock.

Add the rice (1 cup) and chicken stock (2 cups), and stir it around to be sure the rice is well coated. 
Return the chicken to the pan. Add or return the sausage to the pan. 
Add the bay leaf and salt & pepper to taste.  Check the volume. 
If you are not confident the cooked rice will cover the chicken, 
add more rice and twice as much chicken stock. 

Raise the heat to high, bring to a boil, turn the heat to low, 
cover and set a timer for 20 minutes. 
If the rice is tender, the dish is done. 
It might take another 5 minutes.

Possible additions to be tried:
peas, capers, artichoke hearts, canned mushrooms

9/19/14 6 chicken theighs work well in the copper bottom dutch oven Judy does not like.