Chorizo and chicken ragu 

Another easy tasty recipe, the picture doesn’t do it justice. 


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


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.

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. I served it with roasted sweet potato. 

Leave a Comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s