Chicken and Chorizo Ragú
Chicken and Chorizo Ragú



  • 120g chorizo, chopped
  • 1 chopped red onion
  • 2 crushed garlic cloves
  • 1 tsp smoked paprika
  • 80g chopped sundried tomatoes
  • 400g tin of chopped tomatoes
  • 600g chicken thighs, skinless and boneless
  • 100ml chicken stock
  • 1 lemon, juice only
  • Pasta, cooked al dente, to serve
  • Fry the chorizo for 5 mins in a casserole to release the oils, then add the onion and fry for another 5 mins. Tip in the garlic, stir in the paprika and sundried tomatoes, fry for 2 mins more and then add the chicken thighs for 2 mins to brown.
  • Pour in the stock and chopped tomatoes, reduce the heat, and cook covered for 40 mins to thicken. Stir in the lemon juice, and serve with pasta. Delicious!
40 mins
4 serving

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