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

Chicken & chorizo ragu

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(126 ratings)

Prep: 15 mins Cook: 40 mins


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
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  • 120g cooking chorizo, chopped



    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



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

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


  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.

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Comments, questions and tips

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11th Jun, 2020
Little bit of cocoa powder in this gives a bit of a deeper flavour and mellows out the zingier edges of the chorizo, keeping the warmth.
15th Mar, 2020
Amazing! Super moist and delicious. Didn’t have hot smoked paprika so substituted with regular paprika and a spoonful of chilli! Great heat.
6th Jan, 2020
Delicious!! Would also be nice with a bit of roasted veg mixed in
10th Dec, 2019
Love this dish, I only add half a lemon and an extra teaspoon of paprika.
16th Nov, 2019
Just made and served up with chilli/garlic potato wedges. Fab.
Yolanda Jonkman
3rd Sep, 2019
This is such a lovely and tasty dish. I use Aldi's spicy chorizo and everyone loves it. I also cook it for longer and don't add the lemon as I prefer it without. I do use more paprika and garlic as suggested.
Alison Arnold's picture
Alison Arnold
4th Aug, 2019
I followed the recipe but after adding the lemon at the end, we thought it tasted really sharp and ended up adding some sugar. It also needed some salt and pepper and we weren't getting much of a flavour of paprika through. We'd make it again but with tweaks for the things I've mentioned.
18th Jun, 2019
Great recipe. I let it simmer and reduce for a little longer but that’s down to personal preference and I wanted the meat to flake away. Will definitely make again.
Jessica Jenkinson's picture
Jessica Jenkinson
21st May, 2019
This is nice however i cant taste anything but the chorizo so after a while it tends to get a bit sickly i might try a bit less chorizo and some extra spices next time
28th Apr, 2019
My daughter made this last night, served with basmati rice - it was delicious! Will definitely become a family favourite. (She forgot to add the lemon).


Helen Griggs's picture
Helen Griggs
16th Nov, 2019
gluten free?
6th Nov, 2019
Could you do this in a slow cooker instead? Or in a pressure cooker (Instant Pot)?
goodfoodteam's picture
10th Nov, 2019
Thanks for your question. Yes, you can. For a slow cooker, we'd suggest cooking it on Low from step 2 for 6 hours.
7th Oct, 2019
Hello, Could you advise some veggies to serve it with (I mean apart from potatoes)? Thanks in advance
goodfoodteam's picture
8th Oct, 2019
Thanks for your question. We served this dish with jacket potatoes, pasta or rice but if you'd like to add more vegetables, you could serve with courgettes, broccoli or carrots. Drizzle with a little olive oil or toss in butter and season. We hope you enjoy the recipe.
Alex Lang's picture
Alex Lang
26th Feb, 2018
What is the best way to defrost and reheat this?
goodfoodteam's picture
28th Feb, 2018
Thanks for your question. We'd recommend defrosting it in the fridge overnight and then reheating on the hob until piping hot the whole way through.
balky's picture
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
17th Jul, 2017
Thanks for your question. The lemon comes in in step 2, when you stir through the lemon juice. Enjoy!
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