• 8servings
  • 130minutes
  • 185calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) extra-virgin olive oil

  2. 8 ounce(s) linguisa (Portuguese-style sausage) or Spanish-style chorizo , diced

  3. 3 cup(s) chopped onion

  4. 2 tablespoon(s) finely chopped garlic

  5. 2 tablespoon(s) Pimentón de la Vera (see Techniques & Tips)

  6. 2 pound(s) boneless, skinless chicken thighs , trimmed and cut into 1-inch chunks

  7. 1/2 teaspoon(s) kosher salt

  8. Freshly ground pepper to taste

  9. 3 cup(s) white wine

  10. 4 cup(s) diced seeded tomatoes or canned diced tomatoes

  11. 2 cup(s) reduced-sodium chicken broth

  12. 1/4 cup(s) chopped flat-leaf parsley

  13. 1 generous pinch saffron threads (see Techniques & Tips)

Instructions Jump to Ingredients ↑

  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.


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