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Spicy Spanish chicken

February 21, 2011

Whenever I roast a chicken I strip the bird to the carcass and freeze the leftover meat, ready for curry or pie or this yummy Spanish chicken dish. The bones and skin can then be simmered with leek, carrot, bay leaves, peppercorns and onion for a really delicious stock, which makes a great risotto or soup base.

Spanish chicken with peppers and olives (serves 2)


1/2 large onion, diced
4 spring onions, finely chopped
1/2 red pepper, sliced
1 clove garlic, crushed
5 olives, pitted and sliced
1/2 t chili flakes
1 t oregano
1/2 t paprika
200g leftover roast chicken, shredded
1 tin tomatoes


1.  Fry the onion until clear

2. Lower the heat and add the spring onions, pepper and garlic, stirring until soft

3. Add the olives, herbs and spices and fry on a low heat for three minutes

4. Add the chicken and tomatoes and simmer for 25 minutes, seasoning to taste

You can serve this with pasta or rice – we had it with spirali pasta and finely grated Mull of Kintyre extra mature cheddar.  A lovely warming meal with the promise of summer.

You can adjust the spices to taste – we added more than listed in the ingredients and it really packed a punch!

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