Chicken & chorizo stew

Chicken & chorizo stew

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


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

Chopping board
Frying pan
Slotted spoon/flipper
Measuring Jug

Optional tools
Garlic crusher
Measuring spoons

20 minutes prep
45 minutes cook



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


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:

Leftover sausage and bacon chowder

Leftover sausage and bacon chowder

What angel first paired smokey food and milk?  Comfort food of the highest order.  Chowder, an American soup from the east coast, has hundreds of iterations (I once sat with a cookbook devoted to chowder.  Totally ignored the friend who I hadn’t seen for about a year and her new home and hamsters, but I learnt a lot about chowder.  Sorry Becky).
If you can, use whole milk because you want that creaminess.  This is not the place for skimmed milk. The potatoes should be floury ones like maris pipers or king edwars- you want the potato to crumble in, so that you get the starchiness.
If you have time to cut the fat off the bacon and let it melt a little in the pan, then you’ll get more bacon-y flavour in the soup.  Yum.  Seriously – are you still cutting fat off bacon and frying it in olive oil?  STOP!  Snip off that cold fat (what is oil if not fat?) and pop it in the cold pan on a low heat and leeeeave it for about 15 mins.  That fat will, slowly, melt (“render”), and you can cook the onions and other veg for the soup in this fat.  And now you don’t have to buy more oil! So,you haven’t chucked good bacon fat AND you’ve not used unecesarry olive or sunflower oil, leaving it for another meal – so, that’s basically 2 food waste pitfalls avoided.  Win win!
In this chowder  I used basic veg, but you can add in sweetcorn, peas, diced pepper.  And even my kids eat this for heaven’s sake, so it’s a straight up win for me.  Whatever random bits of cold chicken, chorizo, veg -as long as it tastes good with the soup, it goes in.  Happy days!

Sausage and bacon chowder

Serves 4 modestly or 2 hungry hungry people


4 large potatoes
1 rasher bacon
2 cold sausages
2 eggs
200g cheese
Salt & pepper


Chopping board
Saucepan with a lid
Measuring jug
Wooden spoon


10m prep
40m cook


Little trickier


Optional: cut the fat off the bacon and place into a cool saucepan. Once it sizzles a little add some extra oil
Chop your veg
Crumble the sausage into small pieces


Once the fat is warm, add the onion and cook on a moderate (middle) heat for about 10m. You don’t want the onions to brown, you want them to go translucent and soft enough to be squashed by the back of your wooden spoon

When the onions are cooked, add your diced potato, carrot and celery. Season. Place the lid on

Turn the heat down a little so that the veggies ‘sweat’ and get a little soft. This takes around 10m

Now that the chopped veggies are ready, pour the milk over and bring to the boil

DO NOT LEAVE YOUR PAN! Milk can boil over v quickly!

As soon as it’s boiling turn the pan down so it’s simmering (that is, little bubbles are popping up but it’s not boiling hard)

Timer on for 15m; keep checking the the veggies are done by pulling a couple out and checking if they are soft. Depending on how large/small you’ve cut them, this could take anything between 15 & 25m**

Add the crumbled meat, boil it through and serve with lots of buttered bread.

** If you’re making the soup in advance, turn the heat off and leave to cool. Do not add the meat. Store separately. When you’re ready to eat, heat the soup; as it comes to boil add the meat and let the soup boil for a minute or so, to make sure that the meat is fully hot. Do not reheat.

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

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