Chicken and Chorizo Stew recipe

Another Spanish-inspired dish today and one that was originally created by us to use up leftovers so it's both tasty and thrifty. We like pasta penne with tomato and chorizo but a whole chorizo ring is too much for one meal so about a third gets put back in the fridge. Also, a whole chicken - even a small one - will do us for its original roast dinner with plenty of good white meat left to make this stew. The leg meat is also fine to use in the stew if you want, but Dave's not so keen on it so I normally use that up in a lunchbox salad for me. A pint of stock made from the chicken bones and that's a pretty good £6 worth. The quantities below are for two but are quite vague as it depends on how much of each ingredient we have. Experiment to find the flavour combination you like best.

Chicken and Chorizo Stew

Ingredients:
olive oil
6-8 inches of chorizo sliced into half-cm thick rounds
half a large onion, fairly finely chopped
small new potatoes, cut in half (or left whole if they're really tiny)
400g tin chopped tomatoes
200ml chicken stock
left over roasted chicken, cut into bite-size pieces
salt, pepper, dried mixed herbs

Pour a glug of olive oil into a saucepan and heat. Add the chorizo and fry for a couple of minutes until the oil starts to colour. 
Add the onion, lower the heat, and cook until the onion is soft.
Add the potatoes, tomatoes and stock and bring to the boil. Add the chicken and simmer for about an hour or until the potatoes are cooked through. 
Season to taste and serve.
 
I've submitted this recipe to Credit Crunch Munch which is a fun initiative from Fuss Free Flavours and Fab Food 4 All to find budget-conscious recipes, saving some money whilst still enjoying good food. I've followed Fuss Free Flavours for a couple of years but this is the first recipe I've submitted. There's several blogs taking part in Credit Crunch Munch and I always find great ideas for new meals and flavours.