This chicken and chorizo bolognese recipe is one of my own. I'd never seen chicken mince in the supermarket until recently when I saw it in a local Lidl. I bought a pack which ended up in the freezer for a couple of weeks until I decided what to do with it
I spent some time googling 'chicken mince recipes' and came up with this Spanish twist on an Italian classic! Chicken and chorizo are a delicious combination and as I had some cooking chorizo in the fridge it was a no brainer to add it to the recipe.
The end result is a bolognese that is lighter than the traditional version, but it's full of flavour and is a recipe that will definitely be made again and again...just for something a bit different.
Tips
- Make ahead – make the bolognese the day before, let it cool and store in the fridge overnight, or make it earlier in the day for that night. Gently reheat on the hob while the pasta is cooking.
- This chicken and chorizo bolognese recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 1 tbsp olive oil
- 70g cooking chorizo, skin removed and diced
- 1 onion, finely chopped
- 1 carrot, peeled and diced
- 3 cloves garlic, finely chopped
- 1 celery stalk, diced
- 500g chicken mince (I buy it in Lidl)
- 400g tin chopped tomatoes
- 200ml chicken stock
- 60ml semi-skimmed milk
- 2 tbsp tomato puree
- 50ml white wine
- 2 bay leaves
- 1 tbsp dried oregano
- salt and freshly ground black pepper
To serve:
- 300g pasta of your choice, cooked
- parmesan cheese, grated, to garnish
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Instructions
- Heat the oil in a casserole over a medium heat. Add the chorizo, onion, carrot, garlic and celery, and fry for 5 minutes until the chorizo and vegetables have softened.
- Turn the heat up to high and add the chicken mince. Fry until the mince is browned all over, this will take around 3 to 4 minutes.
- Add in the chopped tomatoes, stock, milk, tomato puree, wine, bay leaves, and oregano. Season with salt and freshly ground black pepper, to taste. Simmer for 25 to 30 minutes.
- Serve with cooked pasta of your choice and garnish with the grated parmesan cheese.
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Chicken and Chorizo Bolognese
Ingredients
- 1 tbsp olive oil
- 70g g cooking chorizo skin removed and diced
- 1 onion finely chopped
- 1 carrot peeled and diced
- 3 cloves garlic finely chopped
- 1 celery stalk diced
- 500g chicken mince (I buy it in Lidl)
- 400g tin chopped tomatoes
- 200ml chicken stock
- 60ml semi-skimmed milk
- 2 tbsp tomato puree
- 50ml white wine
- 2 bay leaves
- 1 tbsp dried oregano
- salt and freshly ground black pepper
To serve:
- 300g pasta of your choice cooked
- parmesan cheese grated, to garnish
Instructions
- Heat the oil in a casserole over a medium heat. Add the chorizo, onion, carrot, garlic and celery, and fry for 5 minutes until the chorizo and vegetables have softened.
- Turn the heat up to high and add the chicken mince. Fry until the mince is browned all over, this will take around 3 to 4 minutes.
- Add in the chopped tomatoes, stock, milk, tomato puree, wine, bay leaves, and oregano. Season with salt and freshly ground black pepper, to taste. Simmer for 25 to 30 minutes.
- Serve with cooked pasta of your choice and garnish with the grated parmesan cheese.
Notes
- Make ahead – make the bolognese the day before, let it cool and store in the fridge overnight, or make it earlier in the day for that night. Gently reheat on the hob while the pasta is cooking.
- This chicken and chorizo bolognese recipe is easily adapted if you’re cooking for less or more people.
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