Occasionally on a Sunday I will cooked a roast chicken. We love a roast and chicken is always our prefered meat of choice. I normally buy a large chicken from our local butchers. It means I can make lots of chicken stock for other meals but also I can use the leftovers in simple chicken dishes.
Chicken is a very nutritious meal that is packed with protein. I find eating a chicken meal very filling. Chicken can help support weight loss, muscle growth and bone health. It’s normally always on our weekly menu so I enjoy looking for new meals to cook with this meat.
When I made this dish the sunshine was out and it was a lovely warm day. I was thinking about BBQ chicken how we could eat it without turning on the actual BBQ. We had leftover chicken in the freezer and lots of spices and herbs in the cupboard. Therefore I thought I would make this dish and I’m so pleased I did. The results were amazing and it’s one dish that’s worth trying.
- Sharp knife
- Chopping board
- Saucepan pan
- Stirring spoon
- Cooked or uncooked chicken x 500g
- Onion x 1
- Tomatoes x 2 400g tins
- Red peppers x 2
- Courgettes x 2
- Tomato puree x 2 tbsp
- Tamari x 2 tbsp
- Oil for the pan
- Smoked paprika x 1 tsp
- Mild, medium or hot chilli x 1 tsp
- Garlic powder x 1 tsp
- Onion powder x 1 tsp
- Cayenne pepper x 1/2 – 1 tsp
- Dried oregano x 1 tsp
- Salt and pepper to taste
- Start by peeling and slicing the onions.
- Slice the top and the stalk from the peppers and remove the seeds.
- Cut the flesh of the pepper into small cubes.
- Peel the courgette and slice it.
- If using uncooked chicken for this recipe cut it into cubes and set all these ingredients aside.
- If using cooked chicken makes sure it’s cut into small pieces.
- Put the saucepan onto a high heat on the hob and add oil to the base of the pan.
- When the pan is hot add in the onions and fry until they start to soften.
- It should take around 5 minutes or so.
- If the pan get to hot add a bit of water to the pan and turn the heat down slightly.
- If using uncooked chicken add it in now and fry until golden brown.
- Once the onions are softened add in the red pepper and courgette.
- Fry these ingredients for a further couple of minutes.
- Now sprinkle over the smoked paprika, mild, medium or hot chilli powder, garlic powder, onion powder, cayenne pepper and dried oregano.
- Continue to fry all of these ingredients together until all the vegetables are covered in the spices.
- Pour over the tinned tomatoes.
- Add in the tomato puree and tamari and stir all of these ingredients together.
- Now add salt and pepper to taste.
- Leave on the hob to simmer on a low heat while you start to cook the rice.
- Next rise the rice with water through the colander.
- Put the rice into the saucepan and pour enough stock to cover it and then about 2 centimetres above that.
- You may need more water than I have suggested above, so add the 250mls then if you need more add it.
- Add in salt to your tastes.
- Turn the heat back up and bring all the ingredients to the boil.
- When the ingredients are at boiling point, turn the heat down and leave to simmer on a low heat.
- If there is a little bit of water in the saucepan with the rice, turn the heat up and start to stir it until all the water disappears.
- If using cooked chicken add into the red sauce and stir until it’s cover in the sauce.
- Then serve with broccoli and enjoy.
Smokey BBQ Leftover Chicken Stew and Rice was so good we all had seconds. It was such a tasty meal and all the plates were cleaned even after the second helping. It’s one meal we will definitely be eating again. If you have cooked this with leftover chicken that has been in the freezer you won’t be able to freeze it for another occasion. But if you have used cooked chicken or chicken that hasn’t been in the freezer then you can make double of this meal and freeze it. It makes even better leftovers and it could be made with pasta, potato or sweet potato. However you decide to eat this dish, as always, please enjoy. Thank you xxx