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Ingredients
- 1/2 stick PC Mild Chorizo, sliced on the diagonal
- 1 tbsp. EVOO
- 8 mini peppers, or 2 regular, sliced
- 1 medium onion, cut into wedges
- 2 cloves garlic, minced
- 1 tbsp. tomato paste
- 2 tbsp. sherry
- 1/2 cup chicken broth
- 2 tbsp. chopped fresh parsley, optional
Details
Servings 3
Preparation time 15mins
Cooking time 30mins
Preparation
Step 1
* Heat medium-sized frying pan over medium heat with a teaspoon of olive oil. When hot, add the chorizo and saute on both sides until browned. Remove to paper towels and set aside.
* Add 1 tbsp. olive oil to the pan, along with the peppers and onions. Saute, turning occasionally, for about 15 minutes, until softenened and browned.
* Add the garlic and cook for about 30 seconds longer. Stir in the tomato paste and mix well. Add the sherry and cook until burned off.
* Stir in the chicken broth and return the chorizo to the pan. Season to taste with salt and pepper and cook for a few minutes to blend flavours and create a sauce, keeping in mind that you want them saucy, not dry.
* Serve in bowls with crusty/lightly toasted bread for dipping.
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