Close your eyes and imagine the kind of meal that wraps you in warmth from the first bite—tender chunks of chicken mingling with smoky chorizo, all swimming in a rich, tomato-laced sauce that clings to your pasta like a well-kept secret. This Chicken & Chorizo Ragu isn’t just dinner; it’s a love letter to slow-cooked comfort, where every spoonful tells a story of Spanish boldness meeting Italian soul. Whether you’re feeding a crowd or just craving something deeply satisfying, this one-pot wonder is your ticket to flavor town.
Looking for Hearty Chicken & Chorizo Ragu inspiration? You'll love what we have! Explore more Pasta recipes or discover our Chicken Thigh Recipes favorites.
Why This Recipe Works
- Smoky, savory depth—thanks to that glorious chorizo and a patient simmer.
- Meal prep magic—it tastes even better the next day, making leftovers something to celebrate.
- Endlessly adaptable—toss it with pasta, spoon it over polenta, or even ladle it onto Crusty Bread.
The Secret to Its Success
- Chorizo’s fat works overtime, infusing the sauce with smoky paprika goodness without stealing the show.
- Chicken thighs stay juicy, even after a long simmer—no dry, stringy meat here.
- Pantry-friendly ingredients mean you can whip this up without a special grocery run.
The Story Behind the Sauce
This dish is where Italy’s ragù tradition shakes hands with Spain’s chorizo. It’s a cross-cultural hug in a bowl, where slow cooking turns humble ingredients into something extraordinary.
Essential Ingredients & Tools
Ingredients for the Main Dish
- 1.5 lbs (680g) boneless, skinless chicken thighs, cut into hearty chunks
- 8 oz (225g) cured Spanish chorizo, diced (or substitute with smoked sausage if chorizo isn’t available)
- 2 tablespoons olive oil
Ingredients for the Sauce
- 1 large onion, finely diced
- 1 large carrot, small dice
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 28 oz (800g) crushed tomatoes
- 1.5 cups (360ml) chicken stock
- ½ cup (120ml) dry red wine (or substitute with additional stock)
- 1 teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
Tools You’ll Need
- A sturdy Dutch oven or heavy-bottomed pot (a large soup pot works too)
- A sharp chef’s knife
- A trusty wooden spoon
Serves: 6 | Prep: 20 min | Cook: 1 hour 30 min | Total: 1 hour 50 min
How to Make Hearty Chicken & Chorizo Ragu
- Prep like a pro: Cut your 1.5 lbs (680g) chicken into 1-inch pieces—uniform size means even cooking. Dice the 8 oz (225g) chorizo, 1 large onion, 1 large carrot, and 2 celery stalks into small, even bits. Mince the 4 garlic cloves finely. Pro move: Keep the chorizo and chicken separate; they cook at different speeds.
- Render that chorizo: Heat the 2 tablespoons olive oil in your Dutch oven over medium heat. Toss in the 8 oz (225g) chorizo and let it sizzle for 3–4 minutes, stirring occasionally, until it’s crispy and has released its ruby-red oils. Scoop it out with a slotted spoon, leaving that flavor-packed oil behind.
- Sear the chicken: Crank the heat to medium-high. Pat the 1.5 lbs (680g) chicken dry (this is crucial for browning), then sear it in batches—don’t crowd the pan, or you’ll steam the meat instead of browning it. Give each piece 2–3 minutes per side until golden. Transfer the chicken to a plate.
- Build the soffritto: Lower the heat to medium-low. Add the 1 large onion, 1 large carrot, and 2 celery stalks and let them sweat for 8–10 minutes, stirring occasionally, until they’re soft and sweet. Toss in the 4 garlic cloves and cook for just 30 seconds.
- Toast the tomato paste: Stir in the 2 tablespoons tomato paste and let it cook for 2 minutes, stirring constantly. Chef’s trick: Push the veggies aside and let the paste hit the pan directly for a quick caramelization.
- Deglaze with wine: Pour in the ½ cup (120ml) dry red wine (or stock), scraping up all those browned bits stuck to the pan. Let it simmer for 2 minutes to cook off the alcohol.
- Simmer to perfection: Return the 8 oz (225g) chorizo and 1.5 lbs (680g) chicken to the pot. Add the 28 oz (800g) crushed tomatoes, 1.5 cups (360ml) chicken stock, 1 teaspoon dried oregano, and 1 bay leaf. Bring it to a gentle simmer, partially cover, and let it cook for at least 1 hour, stirring now and then.
- Season with care: Fish out the 1 bay leaf. Taste and adjust the salt and black pepper to taste. For a bright finish, stir in 1 teaspoon lemon juice or a splash of vinegar. Serve over al dente pasta, Creamy Polenta, or even mashed potatoes.
Pro Technique
This ragu is all about building depth. Browning the chorizo first infuses the oil with smoky paprika. Searing the chicken creates fond, those crispy bits that dissolve into the sauce for extra richness. Deglazing with wine or stock pulls all those flavors together. And that long, slow simmer? That’s when the collagen in the chicken thighs breaks down into gelatin, giving the sauce a luxurious texture.
Chef’s Wisdom
Common Pitfalls (and How to Avoid Them)
- The Overcrowding Trap
It’s tempting to dump all the chicken in at once, but crowding the pan leads to steaming, not searing. Fix: Use a 12-inch pan and cook the chicken in 2–3 batches. Let each piece sit undisturbed for 2 minutes to develop a proper crust. - Salt with Strategy
Chorizo’s saltiness varies by brand. Underseasoning is a common mistake. Fix: Wait until after simmering to add salt. If it’s too salty, toss in 1 peeled potato to absorb the excess, then remove it before serving. - The Finishing Touch
A great ragu needs balance. Stir in fresh herbs (parsley or basil) at the end for brightness. For a silky finish, swirl in 1 tablespoon butter or a glug of olive oil just before serving.
Storage & Freshness Guide
Short-Term Storage
Let the ragu cool completely within 2 hours of cooking. Store it in airtight containers with a thin layer of olive oil on top to keep it from drying out. It’ll stay fresh in the fridge for 4 days. Reheat gently with a splash of water to loosen the sauce.
Freezing for Later
Portion the ragu into freezer bags, press out the air, and lay them flat to freeze. It’ll keep for 3 months. Thaw overnight in the fridge, then reheat slowly with a bit of stock to bring it back to life.
Reviving Leftovers
Day-old ragu thickens as it sits. Refresh it by reheating with 1/4 cup broth or pasta water. For a bright kick, add a splash of sherry vinegar or lemon juice.
Nutrition Profile
This dish is a balance of protein-rich chicken, savory chorizo, and fiber-packed veggies. Olive oil adds heart-healthy fats, making it a satisfying yet wholesome meal.
| Nutrient | Amount per serving |
|---|---|
| Calories | 450 |
| Protein | 35g |
| Carbohydrates | 18g |
| Fat | 26g |
| Fiber | 4g |
Ingredient Variations and Their Impact
Ground Turkey
- Swap: Use 1.5 lbs ground turkey for a leaner option.
- Upgrade: Add 1 teaspoon smoked paprika to mimic the chorizo’s smokiness.
Mushrooms
- Swap: Toss in 8 oz cremini mushrooms (sliced) with the soffritto for earthy depth.
White Beans
- Swap: Stir in 1 can drained cannellini beans during the last 15 minutes of simmering.
Perfect Pairings
Complementary Dishes
- Garlic Bread: Crispy, buttery, and perfect for sopping up every last drop of sauce. For extra flair, sprinkle with grated Parmesan before toasting.
- Arugula Salad: Peppery greens with a lemon vinaigrette cut through the richness.
Drinks
- Spanish Rioja: A Tempranillo-based red with cherry notes complements the chorizo’s smokiness.
- Amber Ale: The malt sweetness mirrors the caramelized onions.
Something Sweet
- Dark Chocolate Truffles: A square of 70% cocoa is the perfect bittersweet ending.
- Orange Slices with Cinnamon: Light, refreshing, and spiced to echo the ragu’s warmth.
FAQs
- Can I use Mexican chorizo?
No—it’s raw and crumbly. Stick with cured Spanish chorizo for the right texture and flavor. - How do I thicken the sauce?
Simmer uncovered or mash some of the softened veggies into the sauce. - Can I make it ahead?
Absolutely! The flavors deepen overnight, making it even better the next day.
Hearty Chicken & Chorizo Ragu: A Bowl of Comfort with a Spanish Twist
Whip up this Hearty Chicken & Chorizo Ragu for a smoky, savory dish that's pure comfort. Perfect over pasta or polenta—get the recipe now!
Ingredients
For the Main Dish
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1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
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8 oz cured Spanish chorizo (diced)
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2 tablespoons olive oil
For the Sauce
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1 large onion (finely diced)
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1 large carrot (small dice)
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2 celery stalks (finely chopped)
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4 garlic cloves (minced)
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2 tablespoons tomato paste
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28 oz crushed tomatoes
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1.5 cups chicken stock
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0.5 cup dry red wine
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1 teaspoon dried oregano
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1 bay leaf
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Salt and black pepper (to taste)
Instructions
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Prep the chicken and chorizo. Keep them separate.01
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Heat olive oil in a Dutch oven over medium heat. Cook chorizo until crispy, then remove.02
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Sear chicken in batches until golden. Set aside.03
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Sauté onion, carrot, and celery until soft. Add garlic and cook briefly.04
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Stir in tomato paste and cook for 2 minutes.05
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Deglaze with wine, scraping up browned bits.06
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Return chorizo and chicken to the pot. Add tomatoes, stock, oregano, and bay leaf. Simmer for 1 hour.07
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Season to taste and serve.08
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