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

Chicken & chorizo ragu

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(26 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 fruits…

  • 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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5th Oct, 2018
Lovely homely midweek dish. Versatile too. Add a little smoked paprika and dash of chilli just for extra warmth. Threw in vegetables that would otherwise have been heading for the bin. Served with the jacket spud as suggested. Delicious.
Richard Osbourn's picture
Richard Osbourn
29th Sep, 2018
A really tasty recipe. I used more garlic than the recipe, also half a red chilli without the seeds just to give it some extra warmth, 200ml of chicken stock as 100 ml seemed insufficient, also a heaped teaspoon of red pesto.
6th Jun, 2018
This is such an easy meal to make and tastes absolutely superb!! Lovely strong flavours and is now a much loved regular accompaniment to our family menu!!
natashadeacon's picture
24th Jan, 2018
Literally have this once a week now, the whole family loves it so much!!
5th Jan, 2018
This was absolutely delicious. Will definitely make again.
DJExcite's picture
19th Sep, 2017
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!
yettimonster's picture
9th Aug, 2017
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.
6th Aug, 2017
Empty plates all round. Kids loved it which makes it a family meal keeper
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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