Potato stew with chorizo
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 533, total fat 33 G., saturated fats G., proteins 21 G., carbohydrates 38 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 533, total fat 33 G., saturated fats G., proteins 21 G., carbohydrates 38 G., fiber G., cholesterol mg, sodium mg, sugar G.
Potato stew with chorizo - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 Russet potatoes, peeled and cut into 2.5 cm pieces
- 3 sausages, cut into 1 cm thick circles chorizo (approximately 225 gr.)
- 1 small bunch (about 6 cups) Swiss chard (stems removed, leaves chopped)
- 3 tablespoons olive oil, plus more for serving
- 1 chopped onion
- 3 crushed cloves of garlic
- Salt and ground black pepper
- 4 cups chicken broth
- 2 bay leaves
- 1 teaspoon smoked Spanish paprika
- Chopped fresh parsley for garnish
- Toasted crispy bread for serving
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Recipes with similar ingredients: yellow potatoes, chorizo sausage, leaf beet, onions, garlic, bay leaf, paprika, white bread, parsley
Cooking the dish according to the recipe:
- Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt, and cook, stirring occasionally, until softened and lightly 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, for another minute. Add the potatoes, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 minutes more. - Pour in the chicken broth, add the bay leaf and paprika. Bring to a boil, then reduce heat to medium and simmer for 12 minutes.
Add the Swiss chard, cover the pan, and cook, stirring occasionally, until the potatoes and beets are tender, another 3 minutes. Season with salt and pepper. Ladle into shallow bowls, sprinkle with parsley, drizzle with olive oil, and serve with bread.
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