Name: Chorizo-Potato Stew
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Cuisine: european
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

Watch how to make this recipe.

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.