A smoky take on Chicken Thigh Ragu, built on smoked paprika and garlic and finished the way we like it. Ready in about 35 min and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the smoked paprika and garlic elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the smoked paprika and the rest of the smoked paprika and garlic flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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