Chorizo-Potato Stew

4.4(24)

by Food Network Kitchen·published 2016-11-16

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European

Servings

4 servings

Total time

—

Calories / serving

533 kcal

Ingredients (13)

serves

3 tablespoons extra-virgin olive oil, plus more for drizzlingolive-oil
1 onion, choppedonion
Kosher saltsalt
3 fully cooked chorizo sausages (about 8 ounces), sliced 1/2 inch thick
3 cloves garlic, mincedgarlic
3 russet potatoes, peeled and cut into 1-inch chunkspotato
Freshly ground pepperpepper
4 cups low-sodium chicken brothchicken-broth
2 bay leavesbay-leaf
1 teaspoon smoked Spanish paprikapaprika
1 small bunch Swiss chard, stems removed, leaves chopped (about 6 cups)chard
Chopped fresh parsley, for toppingparsley
Toasted crusty bread, for servingbread

Instructions (2 steps)

01Heat 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.

02Add 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.

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Not rich — missing servings, total time, or calories.