A really quick tea I put together last week with leftover roast chicken.
Serves 4
1 large handful of leftover roast chicken, or more if you have it
100g spicy chorizo, cubed or finely sliced
1 can butter beans
1 can chopped tomatoes
1/2 can recently boiled water
1 onion, finely chopped
1 large clove of garlic, finely chopped
1 tbsp olive oil
Pepper & salt to taste
Fry the chorizo in the olive oil until it starts to brown. Add the onion and garlic and cook for another 5 or so minutes. Add the rest of the ingredient, topping up with water to make into a suitable stewlike consistency, and simmer for 10-20 minutes to ensure the onion is cooked. Season to taste.
Serve over rice, pasta or just with crusty bread.
Twitter: Leesa@sunhillcurry
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