Leftover chicken and spinach chilli
One of the reasons I love cooking roast chicken for Sunday lunch is because of the leftovers which I can use for quick and easy meals during the following week. I normally have enough leftover chicken for 2-3 extra dishes, so it’s economical too! This leftover chicken and spinach chilli is very easy to make – really yummy and healthy too! Serve it with rice, pasta or just crusty bread.
Ingredients
Method
- Thinly slice the onion and the garlic. Cut the bell pepper into chunks and chop the carrot.
- Heat the oil in a heavy-based saucepan and gently fry the onion and garlic for 5 minutes. Add the carrot and pepper pieces, and cook for another 5 minutes under cover.
- Add the spices, stir for 30 seconds, then add tomato purée. Stir through, then add the tomatoes and a glass of water. Season with salt and pepper and bring to the boil. Gently simmer for 15 minutes, until the carrot is tender.
- Drain the beans and add to the stew. Cook for 10 minutes.
- Meanwhile shred the chicken into small pieces (remove any skins and bones).
- When you get a thick sauce, turn up the heat and add the chicken and warm through for a few of minutes. Then add the spinach and cook for another 5 minutes. Stir through the chopped coriander.
- Serve warm. Garnish with chopped chilli pepper if you’d like it really hot!