Chorizo-Potato Stew

Name: Chorizo-Potato Stew
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

13 ingredients

12 steps

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

1

Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2

Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes.
3

Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes.
4

Add the garlic and cook, stirring, 1 minute.
5

Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper.
6

Cook, stirring occasionally, until well coated, about 3 more minutes.
7

Add the chicken broth, bay leaves and paprika.
8

Bring to a simmer, then reduce the heat to medium and cook 12 minutes.
9

Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes.
10

Season with salt and pepper.
11

Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.
12

Photograph by Justin Walker