Leftover Roast Chicken with Chorizo & Butter Beans

 

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.