Chicken & chorizo ragu
- Elena Silcock
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Serves 4
Easy
Prep: 15 mins
Cook: 40 mins
A star rating of 4.8 out of 5.424 ratingsRate
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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
Freezable
Egg-free
Nut-free
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Ingredients
Nutrition
Units:
MetricUS
-
120g cooking chorizo
chopped
-
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
-
jacket potatoes
chopped parsley and soured cream, to serve (optional)
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Nutrition: Per serving
-
kcal420
-
fat20g
-
saturates6g
-
carbs16g
-
sugars14g
low
-
fibre5g
-
protein41g
-
salt1.44g
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Method
-
step 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.
-
step 2
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.
-
step 3
Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.
-
step 4
Pour in the chopped tomatoes and stock, and turn the heat down.
-
step 5
Cover and cook for 40 mins until the chicken is falling apart and the sauce is thick. Stir the lemon juice through.
-
step 6
Serve by piling spoonfuls of the ragu into hot jacket potatoes with parsley sprinkled over and a dollop of soured cream, if you like.
Recipe from Good Food magazine, July 2017
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A star rating of 4.8 out of 5.424 ratings
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