Anyway, I went back to the fridge and had a rummage and found this:
Chicken Thigh Creole Gumbo at Belleau Kitchen. So this is a sort of homage to the Chicken Gumbo, but with more of a leaning towards Spain than to the Southern States of the US! Many thanks to all who suggested ideas for my left overs, it's nice to know that people will respond to a request.
Patatas Bravas with Chicken and Chorizo
750g jersey royal or other small new potatoes
225g Spanish chorizo, skinned and sliced
1 large white onions, halved and sliced
1 green pepper, deseeded and sliced
2 tsp hot smoked paprika (pimenton)
2 tbsp chopped coriander leaves
Left over chicken (about half a roasted chicken will serve 6)
2 tins of chopped tomatoes
1 chicken stock cube
salt and freshly ground pepper
Make the sauce: Put 1 tablespoon of oil in a pan and saute the onion until it starts of soften but not colour, add the sliced green pepper, the chorizo and the smoked paprika, cook for 5 minutes. Add the two tins of tomatoes, the stock cube and seasoning and cook for about 10 mintues. Shred the left over chicken and add to the sauce,
Piri Piri Chicken and lovely and warming on a cold and damp June day!
I'm entering this for the No Waste Food Challenge at Turquoise Lemons blog.