Leftover chicken stew Mediterranean style
One of the reasons I like roasting a whole chicken for Sunday Lunch is that the leftover meat is always enough for at least one more family meal during the week, sometimes even two – so I can make some other quite simple dishes such as stews, pies, salads, loaded potato skins, curries, chilli and so on. If I don’t have enough meat, I add pulses, chorizo or bacon and lots of veggieset voilà!, there is a filling, quick-and-easy dish! This leftover chicken stew Mediterranean style takes very little time to make, it’s filling and yummy. Serve it with some mash, rice or simply some crusty bread, and a crispy salad.
Ingredients
Method
- Finely chop the onion and garlic.
- Heat the oil in a large dish, then gently sauté the onion for 5 minutes. Add the garlic, stir for one minute, then add the paprika, stir to coat the onion &garlic.
- Add the tomatoes and stock. Season to taste, bring to the boil, then simmer for 10 minutes.
- Add the shredded chicken, peppers, beans and olives to the pan. Cook for 10 minutes.
- Serve with the chopped herbs scattered over the top.