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Paprika chicken, potato and beans stew

This paprika chicken, potato and beans stew can be made with leftover roast chicken or fresh chicken breast/thigh fillets. It’s ideal for a midweek family meal, served with crusty bread and salad on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 4 people
Cuisine: Mexican
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 cloves of garlic
  • 2 celery sticks
  • 4 medium potatoes
  • 2 carrots
  • 1 red pepper
  • 2 ripe tomatoes chopped
  • 1 tsp dried oregano
  • 1 tsp cumin seeds
  • ½ tsp Chilli flakes or more to taste
  • 1 Tbsp paprika
  • 1 Knorr smoked chilli & tomato stock pot or similar
  • 1 cup shredded roast chicken or 2 chicken breast/thigh fillets
  • 1 tin borlotti beans drained
  • 2 large handful of spinach
  • 2 Tbsp chopped flat parsley

Method
 

  1. If using fresh meat, season, then grill the chicken breast or thigh fillets and rest.
  2. Thinly slice the onion, celery and finely chop the garlic.
  3. Cut the potatoes, carrots and red pepper into bite-sized pieces.
  4. Shred the chicken meat into bite-sized pieces.
  5. Heat the oil in a heavy-based saucepan, then gently sauté onion, garlic and celery for about 8 minutes, until they have softened.
  6. Add the potato, carrot and red pepper pieces, then the spices and stir for a minute or so. Add enough water to cover the veggies well, then drop in the stock pot. Bring to the boil, cover and simmer for 20 minutes.
  7. Add the drained beans and chicken pieces, then cook for another 5 minutes.
  8. Add the spinach, turn off the heat and rest, covered with a lid, for 3-5 minutes.
  9. Stir through the parsley, season to taste, then serve.