Leftover chicken and chorizo stew
If you make roast chicken or thighs and have some leftover – you can easily make other dishes with the meat! This leftover chicken and chorizo stew is a perfect example – you can use any leftover vegetables from your previous roast dinner or any veggies you have in your fridge/freezer (green beans, peas, broad beans, courgette, cabbage would work. Instead of potatoes you can use sweet potatoes or squash too! This is a perfect no-fuss midweek supper for the family!
Ingredients
Method
- Cut the leftover roast chicken into bite sized chunks.
- Roughly chop the chorizo, onion, celery and garlic.
- Heat a large, heavy-based pan and gently cook the chorizo and onion until the sausages release its fat and onion softens.
- Slice the pepper and chop the carrot and potatoes, add these to the chorizo.
- Put a lid on and sauté for 5 minutes. Add the garlic and cumin powder, then stir in the tomatoes and a drop of water. Bring to the boil and simmer for 10-15 minutes under cover.
- Add the chicken bits and cook for about 5 minutes or until the potatoes are cooked through. Turn off the heat. Add the spinach and put the lid back on. Rest for 5 minutes then stir the wilted spinach in the stew and taste. Season with salt and pepper if needed.
- Serve warm.