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Leftover chicken and spinach chilli

One of the reasons I love cooking roast chicken for Sunday lunch is because of the leftovers which I can use for quick and easy meals during the following week. I normally have enough leftover chicken for 2-3 extra dishes, so it’s economical too! This leftover chicken and spinach chilli is very easy to make - really yummy and healthy too! Serve it with rice, pasta or just crusty bread.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 red onion
  • 1 large clove of garlic
  • 2 Tbsp olive oil
  • 1 large carrot
  • 1 bell pepper red or green
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper or just a pinch
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 Tbsp tomato purée
  • 1 tin plum tomatoes
  • 1 tin kidney beans
  • 1 large mug of shredded chicken
  • 100 g spinach
  • 1 handful of fresh coriander chopped
  • Salt and pepper

Method
 

  1. Thinly slice the onion and the garlic. Cut the bell pepper into chunks and chop the carrot.
  2. Heat the oil in a heavy-based saucepan and gently fry the onion and garlic for 5 minutes. Add the carrot and pepper pieces, and cook for another 5 minutes under cover.
  3. Add the spices, stir for 30 seconds, then add tomato purée. Stir through, then add the tomatoes and a glass of water. Season with salt and pepper and bring to the boil. Gently simmer for 15 minutes, until the carrot is tender.
  4. Drain the beans and add to the stew. Cook for 10 minutes.
  5. Meanwhile shred the chicken into small pieces (remove any skins and bones).
  6. When you get a thick sauce, turn up the heat and add the chicken and warm through for a few of minutes. Then add the spinach and cook for another 5 minutes. Stir through the chopped coriander.
  7. Serve warm. Garnish with chopped chilli pepper if you'd like it really hot!