Leftover chicken stew Mediterranean style
Background
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 veggies et 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
- 1 Tbsp olive oil
- 1 onion
- 1 garlic clove
- 2 tsp smoked paprika
- 1 cup hot chicken stock
- 1 tinned plum tomatoes
- 2 cups of leftover roast chicken pieces
- 1 roasted red pepper (from a jar), sliced
- 1 tin of white beans, drained
- ½ cup green olives (can be stuffed with pimento)
- 1 handful of flat leaf parsley, chopped
Instructions
- 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.
Categories
- Meal Type: - Budget - Everyday - Leftovers - Lunch - Main - One Pot - Quick & Easy - Stews - Supper
- Cuisines: - Spanish
- Ingredients: - Beans - Chicken & Turkey
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - Low Carb - Nut Free - Sugar Free
- Skill Levels: - Easy
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