Name: Roast chicken and chorizo stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 cups of leftover chicken chunks; 200g cooking chorizo; 1 red bell pepper (capsicum); 1 carrot; 1 onion; 1 tin plum tomatoes; 1 tin chickpeas; 1 tsp ground cumin; 100g baby spinach leaves

Roast chicken and chorizo stew

30 Sep 2015

by Dinna

Prep Time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Background

I regularly make this dish when I have leftover roast chicken. The spices in the chorizo add a tasty background flavour to the dish, and the vegetables provide some vitamins and fibre. Quite honestly, you can use any veggies you've got in your fridge or larder - for example beans, courgette, squash, sweet potatoes, broccoli and cabbage all work too. Serve with rice, pasta, boiled potatoes or just bread.

Ingredients

2 cups of leftover chicken chunks
200g cooking chorizo
1 red bell pepper (capsicum)
1 carrot
1 onion
1 tin plum tomatoes
1 tin chickpeas
1 tsp ground cumin
100g baby spinach leaves

Instructions

Cut the leftover roast chicken into bite sized chunks.
Roughly chop the chorizo and onion.
Heat a large, heavy-based pan and gently cook the chorizo and onion until the sausage releases its fat and onion softens.
Chop the pepper and the carrot, add these to the chorizo. Put a lid on and sweat the veggies for 5 minutes.
Add the cumin powder, stir through, then pour in the tomatoes and a drop of water. Bring to boil and simmer for 10 minutes.
Drain the chickpeas add to the stew. Add the chicken bits and cook for about 5 minutes.
Turn off the heat. Add the spinach and put the lid back on. Rest for 5 minutes, stir through the wilted spinach and taste. Season with salt and pepper if needed.
Serve warm.