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Chorizo-Potato Stew

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  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.

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