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Iberian-Style Sausage & Chicken Ragu

Iberian-Style Sausage & Chicken Ragu
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WebMD Recipe from

This hearty sausage and chicken ragu was inspired by a fabulous stew Bruce Aidells enjoyed when he was traveling in Spain. Serve it over a heartier pasta, such as whole-wheat penne, or gnocchi. Garnish with grated sheep’s-milk cheese, such as Manchego.

Prep: 1 hour | Total Time: 2 hours 10 minutes
  • 1 tablespoon
    extra-virgin olive oil
  • 8 ounces
    linguisa, (Portuguese-style sausage) or Spanish-style chorizo, diced
  • 3 cups
    chopped onion
  • 2 tablespoons
    finely chopped garlic
  • 2 tablespoons
    Pimentón de la Vera, (see Note)
  • 2 pounds
    boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
  • 1/2 teaspoon
    kosher salt
    Freshly ground pepper, to taste
  • 3 cups
    white wine
  • 4 cups
    diced seeded tomatoes, or canned diced tomatoes
  • 2 cups
    reduced-sodium chicken broth
  • 1/4 cup
    chopped flat-leaf parsley
  • 1 generous pinch
    saffron threads, (see Note)
  1. Heat oil in a large pot or Dutch oven over medium heat and add sausage. Cook, stirring occasionally, until the edges begin to color, 5 to 10 minutes. Add onion and garlic. Cover and cook for 10 minutes, stirring occasionally, until the onion is quite soft.
  2. Sprinkle Pimentón de la Vera over the onion mixture; stir to coat. Cook for 1 minute. Add chicken, salt and pepper; stir to coat. Cook, stirring, for 5 minutes. Add wine and increase heat to high; cook until the wine is reduced by about a third, about 8 minutes.
  3. Stir in tomatoes, broth, parsley and saffron; reduce heat to maintain a simmer and cook, uncovered, until the chicken is tender and the sauce is beginning to thicken, 1 to 1 1/4 hours. Season with more pepper, if desired.



Notes: Spain is known for its superb paprika called Pimentón de la Vera, which has a smoky flavor. Look for it in well-stocked supermarkets, gourmet-food shops or online at

The dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops or at It will keep in an airtight container for several years.

Nutritional Information

Makes: about 8 cups, for 16 servings
  • Calories185
  • Fat7 g
    • Saturated fat2 g
  • Cholesterol38 mg
  • Carbohydrates7 g
    • Dietary fiber1 g
  • Protein16 g
  • Sodium230 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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