Chicken and Chorizo Ragu

This delicious chicken and chorizo ragu is perfect served with rice or over a lovely jacket potato. Easy to put together for a midweek dinner for the family, and great for freezing .. get batch cooking!


120g cooking chorizo, chopped
1 red onion, chopped
2 garlic cloves, grated
1 tsp hot smoked paprika
80g sundried tomatoes, roughly chopped
600g Beech Ridge Farm chicken thighs (skin and bone removed)
400g can chopped tomatoes
100ml chicken stock
1 lemon, juiced

Jacket potatoes or rice with chopped parsley and soured cream to serve. 


  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.
  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.
  3. Add the chicken thighs and fry for 2 mins each side until they are well coated in the spices and beginning to brown.
  4. 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.
  5. Stir the lemon juice through. Serve by piling spoonfuls of the ragu into hot jacket potatoes or over cooked rice with parsley sprinkled over and a dollop of soured cream – yum!


Enjoy now or freeze the ragu to enjoy a quick meal later in the week(s)


Recipe taken from BBC Good Food.