Serve this scrumptious rooster and chorizo ragu over rice or pasta as a simple midweek dinner for the household. You’ll be able to freeze any leftovers for one more day
Vitamin: Per serving Nutrient Unit- Prep:15 minutes
- Prepare dinner:40 minutes
- 120g chopped
- 1 chopped
- 2 grated
- 1 tsp roughly chopped
- 600g juiced
- jacket potatoes,chopped parsley and soured cream, to serve (non-obligatory)
- 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 comfortable. Tip within the garlic and prepare dinner for two minutes earlier than stirring within the paprika and sundried tomatoes. Add the rooster thighs and fry for two minutes either side till they’re nicely 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 rooster is falling aside and the sauce is thick. Stir the lemon juice by means of. Serve by piling spoonfuls of the ragu into sizzling jacket potatoes with parsley sprinkled over and a dollop of soured cream, should you like.
