Leftover smoky Spanish chicken stew recipe

  • Serves 4
  • 5mins to prepare and 25mins to cook
  • 245 calories / serving
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A simple, rustic stew with a smoky flavour. It freezes well – ideal for those days when you don’t want to cook. This recipe is a mouthwatering leftovers idea from our spiced roast chicken with herb stuffing dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once.

Heat the oil in a casserole dish, add the onion and fry over a gentle heat for 5 minutes. Stir through the garlic and paprika and continue to fry for a further minute. Now add the chopped tomatoes and stock. Season well, bring to the boil, then simmer for 10 minutes.

Add the shredded chicken, peppers, beans and olives to the casserole, scatter over the stuffing and continue to cook for 8 minutes. Finish by garnishing with chopped parsley. Serve with steamed long grain rice.

See more Chicken recipe 

Please note that 200g (7oz) of chicken is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.


  • Ingredients

  • 1tbsp olive oil
  • 1 onion, finely chopped
  • 1 large garlic clove, finely chopped
  • 1 1/2tsp smoked paprika
  • 300ml hot chicken stock
  • 600g (1lb 3 1/2oz) tinned chopped tomatoes
  • 200g (7oz) leftover roast chicken, torn into pieces
  • 100g (3 1/2oz) roasted red pepper, sliced
  • 400g (13oz) tin cannellini beans, drained and rinsed
  • 100g green olives stuffed with pimento
  • small bunch flat leaf parsley, leaves chopped
  • Energy 1035kj 245kcal 12%
  • Fat 10g 14%
  • Saturates 2g 10%
  • Sugars 11g 12%
  • Salt 3.1g 52%

of the reference intake
Carbohydrate 20.4g Protein 20.3g Fibre 8.3g


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