A casserole dish on a board filled with chicken & chorizo ragu

Chicken & chorizo ragu

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4

Serve this delicious chicken and chorizo ragu over rice or pasta as an easy midweek dinner for the family. You can freeze any leftovers for another day

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal383
  • fat15g
  • saturates5g
  • carbs16g
  • sugars14g
  • fibre5g
  • protein44g
  • salt1.5g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 120g cooking chorizo, chopped
    Chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 red onion, chopped
  • 2 garlic cloves, grated
  • 1 tsp hot smoked paprika
  • 80g sundried tomatoes, roughly chopped
  • 600g skinless and boneless chicken thighs
  • 400g can chopped tomatoes
  • 100ml chicken stock
  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • jacket potatoes, chopped parsley and soured cream, to serve (optional)

Method

  1. Fry the chorizo over a medium heat in a large saucepan or flameproof casserole dish for 5 mins or until it releases its oil and starts to char at the edges. Add the onion and fry for 5 mins more or until soft. Tip in the garlic and cook for 2 mins before stirring in the paprika and sundried tomatoes. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.

  2. Pour in the chopped tomatoes and stock, and turn the heat down. Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
DJExcite's picture
DJExcite
19th Sep, 2017
5.05
This dish is wickedly good!! The flavours are so punchy and satisfying, I cannot express how much I love this recipe. It was transferred to my 'All Time Favourites' recipe binder instantly. Really enjoyed with the jackets and soured cream. Absolutely delish!
yvetteredwood@gmail.com's picture
yvetteredwood@g...
9th Aug, 2017
5.05
Very tasty dish and highly recommend I prefer my spicy added 2tsp of smoked paprika and added a little water to thin out. Kept all other ingredients the same. A little more effort for a mid-week dish. But well worth it, chicken shredded and tender. Yum yum dish.
catie74
6th Aug, 2017
Empty plates all round. Kids loved it which makes it a family meal keeper
balky
13th Jul, 2017
Could you tell me what to do with the lemon? It does not mention it here or in the magazine, other than in the ingredients. Thanks
goodfoodteam's picture
goodfoodteam
17th Jul, 2017
Thanks for your question. The lemon comes in in step 2, when you stir through the lemon juice. Enjoy!
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.