Chorizo-Potato Stew
- Level: Easy
- Yield: 4 servings
-
- 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
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.