Original recipe: Chorizo-Potato Stew Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
3 tablespoons extra-virgin olive oil or butter
Chorizo sausage, sliced or ground
1 onion, chopped
Kosher salt
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 to spoon-size (about 6 cups)
Chopped fresh parsley, for topping
Toasted crusty bread, for serving
Heat the olive oil or butter in a large pot or Dutch oven over medium-high heat. Add the chorizo sausage and cook, stirring occasionally, until lightly browned around the edges. Remove into separate bowl.
Add the onion , season with ½ teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes.
Add the garlic and cook, stirring, 1 minute.
Add the potatoes , ½ 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 . Add the sausage back in. 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, 15 more minutes. Season with salt and pepper .
Ladle into bowls; top with parsley , drizzle with olive oil and serve with bread .
Nutritional Analysis
Per Serving
Calories
533 calorie
Total Fat
33 grams
Saturated Fat
10 grams
Cholesterol
54 milligrams
Sodium
1413 milligrams
Carbohydrates
38 grams
Dietary Fiber
4 grams
Protein
21 grams