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Iberian-Style Sausage & Chicken Ragu

WebMD Recipe from

Total Time: 2 hrs 10 mins

Iberian-Style Sausage & Chicken Ragu

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.


  • 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)


Step 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.
Step 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.
Step 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.

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