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As the vegetables soften, augment the flavor profile with a bit more olive oil, along with sweet paprika and turmeric for color. Fresh ginger adds another layer of complexity, lending a warm note to the dish.
You’ll also want to add a splash of white wine, which introduces a acidity that balances the richness but don’t worry—if you don't have wine on hand, a touch of cachaça will work too. As the wine reduces, stir in a spoonful of tomato paste to enhance the sauce's body.
Adding the Rice
With the aromatic base in place, it’s time for the main ingredient: the rice. I prefer using arroz agulhinha, ideally of the non-parboiled variety. Toast the rice lightly, then mix in the sliced sausage and chicken.