chicken with sweetcorn, tomato and beans

Lindsey Bareham

This is a very good way of getting a second hearty meal from a roast chicken. It’s a spicy, chunky tomato sauce with sweetcorn, fresh mint, grassy flat-leaf parsley, helda beans and a little stock to moisten torn leftover chicken. Serve in shallow soup bowls and eat with a fork and spoon.

serves 2, generously, prep 20 min, cook 25 min

1 large red onion
2 garlic cloves
1 red chilli
1 tbsp olive oil
400g vine tomatoes
250ml chicken stock
140g stringless helda beans (a flat bean, similar to a runner)
195g can sweetcorn
250-400g cooked chicken
A handful of flat-leaf parsley
12 mint leaves

Halve, peel and chop the onion. Peel and chop the garlic. Split the chilli, scrape away seeds and finely chop. Soften together in a tablespoon of olive oil with a generous pinch of salt. Chop the tomatoes and stir into the softened vegetables. Cook, covered, for 10 min.

Slice the beans on the slant as if preparing runner beans. Add the stock and drained sweetcorn to the pot, bring to the boil then add the beans. Pick over the chicken, discarding skin, tear into bite-size pieces and season with salt and pepper. Pick the leaves off the parsley stalks and shred with the mint leaves. Stir the chicken into the pot, heat through and add the herbs just before serving.