|Chicken and Chorizo Stew|
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.