This recipe was loved by some and not so much by others. Those who didn’t like it, thought that there was too much paprika. I served mine over rice because to me it sounded better than putting it over pasta but it is purely up to your tastes.
- 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 or good paprika
- 2 pounds skinless chicken thighs
- 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)
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 paprika 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.
Shred the chicken and return to the pot to cook for another 5 minutes. Serve over rice or pasta.