dinner · everyday
Braised chicken thigh ragù with rigatoni
Boneless chicken thighs braised with a whole head of garlic, tomato and the chicken's own bones until shreddable, tossed with rigatoni and plenty of Parmesan.
- Time
- 90min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Cut the thigh meat into large chunks and season.
-
2
Brown the meat in the oil, add the garlic and onion and soften. Stir in the tomato paste.
-
3
Add the tomatoes, water, chili and the reserved bones. Cover and simmer gently 50-60 minutes until the chicken shreds easily. Remove the bones and shred the meat in the sauce.
-
4
Cook the rigatoni, add to the ragù with a splash of pasta water and the Parmesan, and toss until glossy. Finish with parsley.
