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
Prep:15 mins
Serves 4
120g cooking chorizo, chopped1 red onion, chopped2 garlic cloves, grated1 tsp hot smoked paprika80g sundried tomatoes, roughly chopped600g skinless and boneless chicken thighs400g can chopped tomatoes100ml chicken stock1 lemon, juicedjacket potatoes, chopped parsley and soured cream, to serve (optional)
STEP 1Fry 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 2Pour 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.
