Roast chicken: so maybe a Thai-style curry isn’t your thing … little too fragrant? Or maybe you don’t have enough leftover chicken to create a meal by itself?
Padding out a small amount of chicken with chorizo way is a really cost-effective way to use of your leftovers. The lovely, strong paprika and pork flavours of the chorizo are a wonderful combination with the more simple flavour of the chicken.  If you have some people who are less keen on leftover chicken (like my youngest, who is not keen), then the chorizo does a great job by being a more dominant flavour.
If you’ve got little bits of chicken that your family aren’t mad keen on this recipe is for you.  200g of chicken isn’t much, okay – most people will eat around that on their roast dinner plate.  But we don’t need meat to always be the centre star of our meal, if can be there in the background.  Leftovers can sometimes be that inspiration you need for the next meal, which helps to add a little variety.
A chorizo, couple of peppers, an onion and a tin of beans will set you back around £5 – so that’s £5 for dinner for 4!  And you haven’t wasted any cash on binning the chicken.  RESULT!

Chicken, white bean & chorizo stew

Serves around 4
Serves 4: adapted from ‘Love Your Leftovers’, Hugh Fearnley-Whittingstall, p73

Ingredients

1 teaspoon sunflower/groundnut oil
1 cooking chorizo sausage (around 270g)
any bits of roast chicken skin, cut into thin strips
1 onion (around 115g)
2 red, yellow or orange peppers
2 garlic cloves
1 teaspoon ground cumin
300ml chicken stock/1 chicken stock cube
150-200g cooked chicken, shredded
400g tin cannellini beans
Pinch of dried chilli flakes (optional)
Salt & pepper

Tools
Scales
Chopping board
Knife
Teaspoon
Frying pan
Slotted spoon/flipper
Plate
Measuring Jug
Colander

Optional tools
Garlic crusher
Measuring spoons

Time
20 minutes prep
45 minutes cook

Level
Medium

Prep

Shred the chicken meat into pieces no wider than 5mm
Chop the chorizo into pieces around 1cm
Halve the onion, then finely slice it
Take a pepper; cut off one of its ‘cheeks’, then the rest (less waste this way)
Slice each piece of pepper into thin strips (around 3mm)
Squash/press the garlic cloves
If using a stock cube,make 300ml as per packet instructions (I often use half the amount of cube to water, as they are very salty)
Drain the beans

Method

Heat oil in your large frying pan over a medium heat
Add the chorizo and, if you have it, the chicken skin; cook gently until the chorizo releases its fat (around 5 minutes)
Remove the chorizo with the slotted spoon/flipper and place on the plate
Leave the skin to crisp up – another 3-5 minutes. When crisp, add to the chorizo
Add the onions and peppers to the pan and stir them around the chicken-y, chorizo-y fat
Let them cook for about 10-15 minutes, until soft
Only when soft, add the garlic and cumin. Stir. Be VERY careful to not let the garlic burn! This will take about 30 seconds-1 minute, so don’t walk off!
Return the chorizo to the pan and stir
Add the cooked chicken, drained beans, chilli (if using) and chicken stock
Bring to the boil and allow to simmer for 5 minutes,to ensure everything is cooked through

Storage/further meals

If you have any leftover, cover and leave to cool to room temperature
Store, covered, in the fridge for no more than a couple of days
You can eat at room temperature but I would not recommend re-heating the chicken again

 

 

 

 

 

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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