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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 large barbecued chicken thigh skinned
  • 2 barbecued onion
  • 1 carrot
  • 1 barbecued bell pepper
  • 100 g 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

Method
 

  1. Cut the carrot into small cubes. Peel the barbecued onions, then cut them into thin wedges.
  2. 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.
  3. Meanwhile, shred the chicken meat and set aside. Cut the bell pepper into thin stripes.
  4. Add the chicken bits and pepper slices to the stew, cook for 3-5 minutes to warm through.
  5. Finally, stir in the lemon juice, zest, minced garlic and chopped herbs of your choice.
  6. Serve warm.