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

Chicken & chorizo ragu

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(49 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
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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.

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Comments, questions and tips

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jose81
2nd Apr, 2019
5.05
Delicious. I made this low fodmap so used spring onion tops instead of onion and omitted the garlic. Didnt have chorizo so used bacon lardons and worked well. I used harissa powder instead of paprika to give it a kick. Absolutely delicious and a thumbs up from all the family. Served with mash and broccoli.
Francesedeheer
1st Apr, 2019
4.05
Lovely warm and smoky flavour. I always replace thigh with breast as i find thighs too fatty but this worked just as well
Craig Comery's picture
Craig Comery
12th Mar, 2019
One 3 letter word Wow !
Larissa Huber's picture
Larissa Huber
9th Mar, 2019
5.05
Really delicious, goes very well with potato and sour cream. Added an extra teaspoon of smoked paprika, a red pepper, some more garlic and a red chilli
Anita Lee's picture
Anita Lee
24th Feb, 2019
5.05
Easy and really tasty, I used extra smoked paprika and added red peppers and a dash of chili powder, yum!
Handsonlearning
28th Jan, 2019
5.05
Delicious and easy! We made it with chicken breast instead and used tomato purée instead of sun dried tomatoes. We did add a teaspoon of oregano at the end as well. Gorgeous with jacket potatoes, broccoli and grated cheese.
KarenRamsay's picture
KarenRamsay
29th Oct, 2018
5.05
Delicious and easy, mid week supper.
julie@knowledge...
5th Oct, 2018
5.05
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
5.05
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.
Ubique6965
6th Jun, 2018
5.05
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!!

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Alex Lang's picture
Alex Lang
26th Feb, 2018
What is the best way to defrost and reheat this?
goodfoodteam's picture
goodfoodteam
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
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!
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