That’s the best thing about roasting a fat bird on a Sunday night. It keeps you going for the rest of the week. Monday’s Japanese chicken and avocado salad was a punchy twist on a fairly middle of the road combo. Last night I took the meat off the legs and thighs (the best bits) and made a rather lovely stew. Totally basic but an utterly delicious midweek supper.
Chicken and chorizo stew
2 chicken legs and thighs, cooked and chopped into chunks
1 red onion, peeled and sliced
2 cloves garlic, peeled and sliced
1 red pepper, deseeded and sliced
1 tin tomatoes
A pinch of chilli flakes
A handful of olives (I used green because I had them kicking about. Black probably better)
A few anchovy fillets, chopped
A few chunks of chorizo
A handful of chopped parsley
Olive oil, salt and pepper
– Sweat the onion and garlic in oil until soft. Season with salt and pepper, add the peppers, cover and cook for 10 minutes until the peppers have softened.
– Add the tomatoes, chilli flakes, olives, anchovies, chorizo and chicken. Bring to a boil and simmer for another 10 minutes or so. Stir through the parsley, check the seasoning and serve with rice or new potatoes.
What’s your favourite thing to do with leftover roast chicken?