Name: BBQ chicken and vegetable stew
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 large barbecued chicken thigh (skinned); 2 barbecued onion; 1 carrot; 1 barbecued bell pepper; 100g broad beans or green beans (defrosted, if frozen used); 500 ml chicken stock; Juice and zest of 1 lemon; 2 Tbsp chopped parsley, basil or coriander leaves; 1 garlic minced; Salt and pepper

BBQ chicken and vegetable stew

26 Jul 2021

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

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

1 large barbecued chicken thigh (skinned)
2 barbecued onion
1 carrot
1 barbecued bell pepper
100g broad beans or green beans (defrosted, if frozen used)
500 ml chicken stock
Juice and zest of 1 lemon
2 Tbsp chopped parsley, basil or coriander leaves
1 garlic minced
Salt and pepper

Instructions

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.