Iberian-Style Sausage & Chicken Ragu

Iberian-Style Sausage & Chicken Ragu

12 Reviews
From: EatingWell Magazine, November/December 2009

This hearty sausage and chicken ragù 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.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 tablespoon extra-virgin olive oil
  • 8 ounces linguiça (Portuguese-style sausage) or Spanish-style chorizo, diced
  • 3 cups chopped onion
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons PimentÀ³n de la Vera (see Note)
  • 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks
  • ½ 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
  • ¼ cup chopped flat-leaf parsley
  • 1 generous pinch saffron threads (see Note)


  • Active

  • Ready In

  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 Pimenton 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 1¼ hours. Season with more pepper, if desired.
  • Make Ahead Tip: Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.
  • 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 tienda.com.
  • 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 tienda.com. It will keep in an airtight container for several years.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 185 calories; 7 g fat(2 g sat); 1 g fiber; 7 g carbohydrates; 16 g protein; 19 mcg folate; 38 mg cholesterol; 3 g sugars; 0 g added sugars; 905 IU vitamin A; 10 mg vitamin C; 25 mg calcium; 1 mg iron; 230 mg sodium; 314 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 2 medium-fat meat

Reviews 12

March 14, 2016
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By: EatingWell User
Loved it!! I added tomato paste, 1 can of Rotel tomatoes along with 2 cans of diced, organic tomatoes, a little cornstarch and oregano. Served it on top of spaghetti squash. Delicious!
January 25, 2014
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By: tialittle03
Becoming a favorite Delicious recipe. Have made it several times now. First time with only regular paprika, definitely improved the flavor subsequent times with using the smoked paprika. The amount of liquid seemed too much when reading the recipe and indeed was too much when making. The first time I had to stop after the 3 cups of wine, didn't add any broth at all. Since then have added varying amounts of wine and broth, usually ending up with about 3 1/2 cups liquid and draining the tomatoes so more can be added as needed. Overall delicious and with leftovers. Kids even like it which is always a plus. Pros: Delicious, hearty, plentiful Cons: Time intensive
October 12, 2013
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By: EatingWell User
The smoky paprika is a must. Definitely different, pleasingly so. Used 2x spicy turkey sausage instead of chorizo and my husband loved it (never knew I used turkey sausage!). Used 1-white & 1-Spanish (red) onion because that's all I had on hand. Definitely a keeper - but a strong-flavored dish that I wouldn't make overly often. Personally I preferred it without pasta but in a bowl paired with a chunk of hearty, crusty bread. Thank you for this recipie!
January 27, 2013
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By: LauBau
New favorite! This recipe was amazing. The only changes I made was to add some crushed red pepper and cayenne pepper for heat, a touch more salt, plain old smoked paprika in place of the Pimenton de la Vera, and sliced mushrooms which I added during the last 30 minutes of cooking. I served it over whole wheat rotini and it was delicious. I halved the recipe as I was cooking for 2. Pros: Hearty and easy to make
December 31, 2012
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By: EatingWell User
Delicious! This was absolutely wonderful. Had great depth of flavour and once we skimmed a little bit of fat off it seemed pretty healthy too. Next time I will try a few substitutes but the recipe as it stands was really delicious!
August 29, 2012
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By: Amanda
I also made some subsititions: use turkey italian sweet sausage, 2 cans of spicy diced tomatoes and 2 regular and paprika. I didn't realize saffron was so expensive (was going to be the first time I used it), so I just left it out. It turned out so heavenly! Next time, I'll make it exactly. First time using gnocchi (didn't really like it). I put it in a bowl and made the banana spiced fritters, amazing together. I'm so in love with this website, I'm able to explore and make different things that helps me lose weight! Pros: Made Chicken Tender, Spicy Cons: Sauce was watery than thick
October 25, 2011
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By: greenmachine31
Hearty meal This meal took awhile for me to make, mostly taking the skin off the chicken. I used bone in chicken thighs and by the time I was ready to eat, the meat was falling off the bone. Delicious.
October 13, 2011
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By: beanmarek
Family favorite! Very forgiving of substitutions This seems time consuming, but hit the "easy button" and throw in quartered bone-in chicken and whole sausages and let is stew. You can skim off any fat later. I've successfully substituted a 1/2 beer for all the wine, with additional chicken stock and substituted paprika for Pimenton. There is no substitute for the saffron, though. Kids love it over linguine. Freezes very well. Pros: Very forgiving of substitutions. Cons: Hour and a half cooking time - its so hard to wait - the smell is so incredible
August 07, 2011
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By: njmich
Tasty and Easy Really enjoyed this because of the fantastic flavor from relatively few ingredients. I used a spicy chicken sausage, smoked paprika instead of pimenton de vera, and a can of tomatoes with chilies. I cooked in a big saute pan instead of a saucepan, and cut the simmering time down to about 40 minutes. Pros: Easy preparation
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