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Iberian-Style Sausage & Chicken Ragù

November/December 2009

Your rating: None Average: 3.9 (71 votes)

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.



READER'S COMMENT:
"Very delicious. The flavors were even better a few days later! I had to use hot Italian sausage instead of chorizo because my grocery store did not carry it. There was a fair bit of preparation involved but it was worth it. "
Iberian-Style Sausage & Chicken Ragù

12 Reviews for Iberian-Style Sausage & Chicken Ragù

01/25/2014
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.

Delicious, hearty, plentiful
Comments
10/12/2013
Anonymous

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!

Comments
10/12/2013
Anonymous

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!

Comments
01/27/2013
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.

Hearty and easy to make
Comments
12/31/2012
Anonymous
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!

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