Chorizo-Potato Stew

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 tablespoons extra-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
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.

  • Photograph by Justin Walker


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