Ragu with pasta is a firm favourite in my home although I sometimes like a bit of a change. Chicken ragu is a quick, tasty meal and I chose to serve it with bulgur wheat, which was an absolute winner! Since I don’t eat pork I used smoked chicken strips to add smokiness to my dish and it was divine! As I have loads of chicken thighs in my freezer I used my Instant Pot to pressure cook the thighs after which I very easily deboned it and simply added it to the already simmering sauce. If you are not using this method, the cooking time will increase and the chicken will have to be added in the beginning of the recipe.
A tasty, healthy, cost effective meal that will certainly have your family go back for seconds!!
Any leftovers can be frozen for a next occasion and stirred through pasta or served with a baked potato and topped with sour cream. YUM!!!
Ingredients (Serves 4)
8 Chicken thighs (Skinless)
1 Onion, chopped
4 Garlic cloves, chopped
5 Smoked chicken strips
5 Sprigs thyme, leaves only
2 Tbs Tomato paste
1 Can chopped tomato
1/4 C White wine
1 C Grated carrot
1/2 Tsp Chilli flakes (optional)
2 Tbs Paprika
Parsley, leaves only
1 C Bulgur wheat
How to do it
Season the chicken thighs with the paprika and salt & pepper. If using a pressure cooker, place the thighs in the cooker, top with 500ml chicken stock. Seal and pressure cook for 30 minutes. Release pressure, cool down and debone. Set aside.
In a pot, heat olive oil and sauté the chopped onion & garlic until translucent. Add the smoked chicken strips and cook for 3 minutes.
(If you are not using a pressure cooker, add the chicken thigh meat now and brown.)
Add the thyme & tomato paste and cook for 3 minutes. Pour the white wine into the pot to deglaze and simmer for about 5 minutes. Add the carrot and simmer for 5 minutes. Pour the canned tomato into the pot with 150ml chicken stock and allow to simmer for 20 minutes. Add the pulled chicken and cook for a further 20 minutes until the sauce have reduced.
Meanwhile, cook the bulgur wheat. Add 1 part bulgur wheat to a pot to two parts water with a pinch of salt. Simmer for 10 minutes or until cooked.
To serve, spoon bulgur wheat into a plate and top with the chicken mixture. Top with a nice dollop of sour cream and garnish with parsley.