Serve this scrumptious hen and chorizo ragu over rice or pasta as a straightforward midweek dinner for the household. You’ll be able to freeze any leftovers for an additional day
- 120g cooking chorizo, chopped
- 1 pink onion, chopped
- 2 garlic cloves, grated
- 1 tsp scorching smoked paprika
- 80g sundried tomatoes, roughly chopped
- 600g skinless and boneless hen thighs
- 400g can chopped tomatoes
- 100ml hen inventory
- 1 lemon, juiced
- jacket potatoes, chopped parsley and soured cream, to serve (non-compulsory)
- STEP 1
Fry the chorizo over a medium warmth in a big saucepan or flameproof casserole dish for five minutes or till it releases its oil and begins to char on the edges. Add the onion and fry for five minutes extra or till tender. Tip within the garlic and prepare dinner for two minutes earlier than stirring within the paprika and sundried tomatoes. Add the hen thighs and fry for two minutes both sides till they’re properly coated within the spices and starting to brown.
- STEP 2
Pour within the chopped tomatoes and inventory, and switch the warmth down. Cowl and prepare dinner for 40 minutes till the hen is falling aside and the sauce is thick. Stir the lemon juice by way of. Serve by piling spoonfuls of the ragu into scorching jacket potatoes with parsley sprinkled over and a dollop of soured cream, in the event you like.