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.
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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.