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

Chicken & chorizo ragu

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A star rating of 4.8 out of 5.231 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
Nutrition: Per serving
NutrientUnit
kcal383
fat15g
saturates5g
carbs16g
sugars14g
fibre5g
protein44g
salt1.5g
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Ingredients

  • 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)

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. 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2017

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Overall rating

A star rating of 4.8 out of 5.231 ratings
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