Chorizo Ragu With Spiralized Mexican Squash Food

CHICKEN & CHORIZO RAGU

Chicken & chorizo ragu image

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

Provided by Elena Silcock

Time 55m

Number Of Ingredients 10

Ingredients

120g cooking chorizo, chopped
1 red onion, chopped
2 garlic cloves, grated
1 tsp hot smoked paprika
80g sundried tomatoes, roughly chopped
600g skinless and boneless chicken thighs
400g can chopped tomatoes
100ml chicken stock
1 lemon, juiced
jacket potatoes, chopped parsley and soured cream, to serve (optional)

Steps:

Fry 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.
Pour 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.

Nutrition Facts : Calories 383 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 1.5 milligram of sodium

CHORIZO RAGU WITH SPIRALIZED MEXICAN SQUASH

Chorizo Ragu with Spiralized Mexican Squash image

A twist on Mexican Spaghetti using spiralized Mexican squash with chorizo, diced tomatoes, and crushed red pepper flakes.

Provided by bd.weld

Categories Trusted Brands: Recipes and Tips Hunt's

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

12 ounces uncooked chorizo sausage
¼ cup diced onion
1 tablespoon chopped fresh cilantro leaves
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
1 tablespoon extra-virgin olive oil
3 Mexican squash, spiralized
1 teaspoon chopped garlic
½ teaspoon crushed red pepper flakes, or to taste

Steps:

Heat a skillet over medium-high heat. Crumble sausage into skillet; add the onions and cilantro. Cook and stir until evenly browned, 6 to 8 minutes. Add diced tomatoes and crushed red peppers to the chorizo mixture, stirring until heated throughout.
Heat olive oil in a separate skillet over medium-high heat. Add squash noodles; cook and stir 2 minutes. Add garlic and cook 2 to 3 more minutes.
Transfer squash noodles to plates and top with the chorizo mixture.

Nutrition Facts : Calories 464.5 calories, Carbohydrate 12.2 g, Cholesterol 74.8 mg, Fat 36.3 g, Fiber 2.8 g, Protein 23.3 g, SaturatedFat 12.8 g, Sodium 1377.6 mg, Sugar 7.1 g

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