Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

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

  3. 3 cups chopped onion

  4. 2 tablespoons finely chopped garlic

  5. 2 tablespoons Pimentón de la Vera (see Note)

  6. 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks

  7. 1/2 teaspoon kosher salt Freshly ground pepper to taste

  8. 3 cups white wine

  9. 4 cups diced seeded tomatoes or canned diced tomatoes

  10. 2 cups reduced-sodium chicken broth

  11. 1/4 cup chopped flat-leaf parsley

  12. 1 generous pinch saffron threads (see Note)

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. 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. 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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