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Roast chicken and chorizo stew

I regularly make this dish when I have leftover roast chicken. The spices in the chorizo add a tasty background flavour to the dish, and the vegetables provide some vitamins and fibre. Quite honestly, you can use any veggies you've got in your fridge or larder - for example beans, courgette, squash, sweet potatoes, broccoli and cabbage all work too.  Serve with rice, pasta, boiled potatoes or just bread.  
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 6 people
Cuisine: Spanish
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 cups of leftover chicken chunks
  • 200 g cooking chorizo
  • 1 red bell pepper capsicum
  • 1 carrot
  • 1 onion
  • 1 tin plum tomatoes
  • 1 tin chickpeas
  • 1 tsp ground cumin
  • 100 g baby spinach leaves

Method
 

  1. Cut the leftover roast chicken into bite sized chunks.
  2. Roughly chop the chorizo and onion.
  3. Heat a large, heavy-based pan and gently cook the chorizo and onion until the sausage releases its fat and onion softens.
  4. Chop the pepper and the carrot, add these to the chorizo. Put a lid on and sweat the veggies for 5 minutes.
  5. Add the cumin powder, stir through, then pour in the tomatoes and a drop of water. Bring to boil and simmer for 10 minutes.
  6. Drain the chickpeas add to the stew. Add the chicken bits and cook for about 5 minutes.
  7. Turn off the heat. Add the spinach and put the lid back on. Rest for 5 minutes, stir through the wilted spinach and taste. Season with salt and pepper if needed.
  8. Serve warm.