Paprika chicken, potato and beans stew
This paprika chicken, potato and beans stew can be made with leftover roast chicken or fresh chicken breast/thigh fillets. It’s ideal for a midweek family meal, served with crusty bread and salad on the side.
Ingredients
Method
- If using fresh meat, season, then grill the chicken breast or thigh fillets and rest.
- Thinly slice the onion, celery and finely chop the garlic.
- Cut the potatoes, carrots and red pepper into bite-sized pieces.
- Shred the chicken meat into bite-sized pieces.
- Heat the oil in a heavy-based saucepan, then gently sauté onion, garlic and celery for about 8 minutes, until they have softened.
- Add the potato, carrot and red pepper pieces, then the spices and stir for a minute or so. Add enough water to cover the veggies well, then drop in the stock pot. Bring to the boil, cover and simmer for 20 minutes.
- Add the drained beans and chicken pieces, then cook for another 5 minutes.
- Add the spinach, turn off the heat and rest, covered with a lid, for 3-5 minutes.
- Stir through the parsley, season to taste, then serve.