Chicken and chorizo ragù

• cooking chorizo↗120g g

  sliced

• red onion↗1

  chopped

• garlic cloves↗2

  grated

• hot smoked paprika↗1 tsp tsp
• sun-dried tomatoes↗80g g

  coarsely chopped

• skinless boneless chicken thighs↗600g g
• canned chopped tomatoes↗400g can g

  can

• chicken stock↗100ml ml
• lemon↗1

  juiced

• baked potatoes in skins

  chopped parsley and sour cream for serving (optional)

Step-by-step instructions

1. 1

   Sauté the chorizo over medium heat in a large pot or oven‑proof casserole for about 5 minutes, until it releases its oil and starts to brown at the edges. Add the onion and fry for another 5 minutes until softened. Add the garlic and cook for 2 minutes, then stir in the paprika and sun‑dried tomatoes. Add the chicken thighs and fry for 2 minutes on each side until they are coated with the spices and begin to brown.

2. 2

   Pour in the chopped tomatoes and chicken stock, reduce the heat, cover and simmer for 40 minutes until the chicken falls apart and the sauce thickens. Stir in the lemon juice. Serve by spooning the ragù into hot baked potatoes in their skins, sprinkling with parsley and, if desired, adding sour cream.