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Leftover chicken stew Mediterranean style

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 veggieset 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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

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

Method
 

  1. Finely chop the onion and garlic.
  2. 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.
  3. Add the tomatoes and stock. Season to taste, bring to the boil, then simmer for 10 minutes.
  4. Add the shredded chicken, peppers, beans and olives to the pan. Cook for 10 minutes.
  5. Serve with the chopped herbs scattered over the top.