Quick spicy stew with leftover roast chicken, red pepper, leek and baby spinach-a recipe that makes Coles's $10 dinner campaign look like a scam!

Ingredients (for 4 people):

• ½ of leftover roast chicken ($8 for a whole roast chook from Franklins, so about $4-5 worth of leftover chicken)
• 2 cloves of garlic, crushed ($0.20)     
• 1 large red capsicum or 2 small red capsicums ($2), cut into strips
• 1 large leek ($1.5),
• 1-2 birds eye chili ($0.10),
• Salt and pepper to taste (price negligible)
• 2 tablespoons of light soy sauce (price negligible)
• A handful of coriander ($0.50)
• 3 handfuls of baby spinach ($1.5-2)
• 1 tablespoon of rice vinegar (price negligible)           
• 1 teaspoon of sugar (price negligible)
• Olive oil (price negligible)

Total price: approximately AUD$10

Method:

Shred the chicken meat into strips (note: only use the chicken meat in this recipe, minus the skin, as the skin has too much of the roast chicken flavour for this Asian-inspired recipe). Sautee the garlic and leek in a dash of olive oil. Add some salt to help soften the leek. When the leek is softened, add the red capsicum strips, chili and black pepper. Put the lid on, and stew the veggies on medium heat for about 5-6 mins, or until the leek becomes creamy and capsicum softened. Add the chicken strips, soy sauce, rice vinegar and sugar, cook for 2-3 minutes until all the flavours are combined and chicken heated through. Add the baby spinach and cook with the lid on for 1-2 minutes, or until the spinach is wilted. Garnish with coriander and serve with steamed rice.

This recipe puts Coles’s $10 dinner campaign to shame, as it transforms the humble leftover cold chicken into a well-balanced one-pot wonder that goes a long way (rather than Coles’s $10 dinner recipes that mostly consist of only meat and carb). You can bulk up the dish even more by adding 1 more capsicum and leek, maybe even a few baby potatoes. You can replace the pricy baby spanich with its cheaper cousin English spanich. The carcass and skin can be kept to make a delicious chicken stock. There is no better way to use up the good ol' leftover roast chicken!