Chorizo and potato stew
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | teaspoons | garlic, minced |
| ½ | hot red pepper flakes, crushed | |
| 2 | tablespoons | olive oil |
| 1 | quart | chicken stock |
| sea salt | ||
| 2 | larges | onion, 1/4-inch dice |
| 2 | red peppers, 1/4-inch dice | |
| 2 | tablespoons | parsley, minced |
| ½ | cup | water |
| 1 | pounds | sweet chorizo sausage, cut in 1/4-i; nch slices |
| 3½ | pounds | new potatoes, peeled and cut into 1; -inch cubes |
| 2 | green peppers, 1/4-inch dice | |
| 1 | teaspoon | black pepper, freshly ground |
Directions
1. Heat oil in a large, heavy soup pot. Saute onion, peppers, garlic, and bay leaves for 2-3 minutes. Add salt to taste and continue cooking, covered, over low heat for 15 minutes.
2. Add potatoes and chorizo, and saute for 2 minutes over medium heat. Add the paprika, stock, pepper flakes, water and black pepper. Bring to a boil, reduce heat to medium, and simmer, uncovered, for 20 minutes.
3. Continue cooking until potatoes are fork-tender. Cover the pot and let rest for 5 minutes. Adjust seasoning with salt and pepper to taste, and toss with chopped parsley.
Contributor: Esther Pérez Solsona NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000