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Leftover chicken and chorizo stew

If you make roast chicken or thighs and have some leftover -  you can easily make other dishes with the meat! This leftover chicken and chorizo stew is a perfect example - you can use any leftover vegetables from your previous roast dinner or any veggies you have in your fridge/freezer (green beans, peas, broad beans, courgette, cabbage would work. Instead of potatoes you can use sweet potatoes or squash too! This is a perfect no-fuss midweek supper for the family!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Fusion, Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups of leftover chicken chunks
  • 200 g cooking chorizo
  • About 8 small new potatoes
  • 1 yellow or red bell pepper capsicum
  • 1 large carrot
  • 1 sprig of celery
  • 1 onion
  • 1 tin chopped tomatoes 400g
  • 1 tsp ground cumin
  • 100 g baby spinach or curly kale

Method
 

  1. Cut the leftover roast chicken into bite sized chunks.
  2. Roughly chop the chorizo, onion, celery and garlic.
  3. Heat a large, heavy-based pan and gently cook the chorizo and onion until the sausages release its fat and onion softens.
  4. Slice the pepper and chop the carrot and potatoes, add these to the chorizo.
  5. Put a lid on and sauté for 5 minutes. Add the garlic and cumin powder, then stir in the tomatoes and a drop of water. Bring to the boil and simmer for 10-15 minutes under cover.
  6. Add the chicken bits and cook for about 5 minutes or until the potatoes are cooked through. Turn off the heat. Add the spinach and put the lid back on. Rest for 5 minutes then stir the wilted spinach in the stew and taste. Season with salt and pepper if needed.
  7. Serve warm.