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My adventure's in feeding my family

Iberian-Style Sausage & Chicken Ragù October 26, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

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.

Ingredients:

  • 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)

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Directions:

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.

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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.

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Add wine and increase heat to high; cook until the wine is reduced by about a third, about 8 minutes.

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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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Shred the chicken and return to the pot to cook for another 5 minutes. Serve over rice or pasta.

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