Chicken and vegetable stew is a filling Turkish dish made by slow-simmering leftover boiled or roasted chicken from the day before with carrot, potato and peas. Using leftover chicken shortens the prep and leaves a deep flavour. Cooked in a large pot, it's easy to share at a crowded gathering or a picnic.
Heat the olive oil in a large pot and sauté the onion, carrot and potato for 8 minutes.
Stir in the tomato paste and cook for 1 minute, then add the water and salt and bring to the boil.
Cover and simmer over low heat for 45 minutes until the vegetables are completely tender.
Add the shredded chicken and peas and simmer for another 10 minutes before serving.
Add the leftover chicken to the stew last; already-cooked chicken simmered too long shreds and dries out.
Adding a few sprigs of fresh thyme to the stew gives it the warm aroma typical of home cooking.
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