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Recipe of the Week


Chorizo and Potato Stew

  • 2 Tbsp. olive oil
  • 2 large onions, 1/4" dice
  • 2 red peppers, 1/4" dice
  • 2 green peppers, 1/4" dice
  • 3 tsp. minced garlic
  • 2 bay leaves
  • sea salt to taste
  • 3-1/2 lbs. of new potatoes, peeled and cut into 1" chunks
  • 1 lb. sweet chorizo sausage, cut in 1/4" slices
  • 1-1/2 tsp. imported sweet paprika
  • 1 qt. chicken broth
  • 1/2 cup water
  • 1/2 tsp. hot red pepper flakes, crushed
  • 1 tsp. black pepper
  • 2 Tbsp. parsley, minced
Heat the oil in a large, heavy-bottomed soup pot. Saute the onion, peppers, garlic and bay leaves for 2 to 3 minutes. Add the salt to taste and continue cooking, covered, over low heat for 15 minutes.

Add the potatoes and chorizo, and saute for 2 minutes over medium heat. Add the paprika, broth, water, pepper flakes, and black pepper. Bring to a boil, then reduce heat to medium and continue cooking, uncovered, for 20 minutes.

Add the parsley and finish cooking for 10 to 15 minutes, or until potatoes are fork-tender. Cover the pot and let rest for 5 minutes. Adjust salt and pepper as needed before serving. 

Recipe Info:
Number of Servings: 4
Preparation Time: 45 min.
Cooking Time: 1 hour(s)

Source:
EthnicGrocer.com . EthnicGrocer.com offers thousands of hard-to-find ethnic ingredients, including several mentioned in this recipe.


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