Chorizo-Potato Stew

By JoanD

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Ingredients

• virgin olive oil, plus more for drizzling 1 onion, chopped Kosher salt 3 fully cooked chorizo sausages (about 8 ounces), sliced 1/2 inch thick 3 cloves garlic, minced 3 russet potatoes, peeled and cut into 1
• inch chunks Freshly ground pepper 4 cups low
• sodium chicken broth 2 bay leaves 1 teaspoon smoked Spanish paprika 1 small bunch Swiss chard, stems removed, leaves chopped (about 6 cups) Chopped fresh parsley, for topping Toasted crusty bread, for serving

Details

Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from keyingredient.com

Preparation

Step 1

Directions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.

Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.

Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.