In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 minutes.
02Transfer the chicken to a platter.
03Sauté the sausage until browned, about 3 minutes.
04Transfer the sausage to the platter.
05Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.
06Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes.
07Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine (or beer), and bay leaf.
08Increase the heat to medium high, stir, and cook for 2 minutes.
09Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.).
10Give a toss and then let sit for 5 minutes before serving.