Green Bean Stew with Leftover Chicken, a hearty 30-minute meal that goes down well with the whole family. It uses fresh vegetables for a nutritious touch, and chicken to make it more filling. A favourite recipe with my little girls, this is the one dish that never fails to impress.
In a large pan, heat up the oil, and fry the peeled and chopped onion on a low to medium heat until golden.
Add the green beans, chopped carrot and garlic, and give it a stir.
Pour over the stock, place a lid on, and leave to cook for 15-20 minutes until the vegetables are tender.
Add the tomato puree, shredded leftover chicken, season with salt and pepper, and garnish with freshly chopped dill and parsley.