BBQ chicken and vegetable stew
After a BBQ most of us have leftovers. These can be used for fantastically easy and quick meals during the week, like this BBQ chicken and vegetable stew, which is ready in just 15 minutes and it’s absolutely delicious. I made it with broad beans, but green beans, green peas, kale or savoy Cavolo nero would work too. Serve it with pasta, rice or just with crusty bread rolls.
Ingredients
Method
- Cut the carrot into small cubes. Peel the barbecued onions, then cut them into thin wedges.
- Heat the stock in a large casserole pan and add the carrots. Cook for 5 minutes, then add the broad beans and onions. Cook for another 5 minutes.
- Meanwhile, shred the chicken meat and set aside. Cut the bell pepper into thin stripes.
- Add the chicken bits and pepper slices to the stew, cook for 3-5 minutes to warm through.
- Finally, stir in the lemon juice, zest, minced garlic and chopped herbs of your choice.
- Serve warm.