14 Dec A quick and easy lunch
After a massive chicken roast dinner a few weeks ago, we had a lot of leftovers to use up. With the leftovers I made a kind of chicken and tomato ‘stew’ on top of toast. It was quick and easy to make, as well as cheap. The other good thing is that it can be heated up in the microwave too, so you could make it in advance and heat up later – perhaps in the office – if needed.
I had half of the below recipe for lunch on top of toasted sourdough bread, then I used the rest of the stew the next day heated up for a couple of minutes in the microwave. It was a fairly large portion so I didn’t have bread this time, the beans make it quite filling without. Instead I could have made it last 3 days and had bread with both.
Chicken and butterbean stew
- Chicken (I used leftovers from a roast, but you could use chicken breast pieces if you like)
- 1 can chopped tomatoes
- 1 onion
- 1 can butterbeans (you could use chickpeas or kidney beans instead if you’d prefer)
- 1 tbsp tomato puree
- 1 tsp garlic
- Sprinkle of herbs
1) Finely chop the onion and heat in the pan with a little oil
2) Add the can of butterbeans and garlic and stir well. Heat for a few minutes.
3) Top with chopped tomatoes, tomato puree and herbs. Stir and simmer for around 5 minutes, until the chopped tomatoes thicken up slightly.
4) After around 5 mins, add the leftover chicken to heat up slightly.
5) Serve in a bowl, or on top of crusty bread if you like.