Ingredients with Measurements:
- 1 pound of chorizo sausage, sliced
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 pounds of potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of chicken broth
- 1/4 cup of olive oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced chorizo and cook until browned, about 5 minutes.
3. Remove the chorizo from the pot and set aside.
4. Add the chopped onion and minced garlic to the pot and cook until softened, about 3 minutes.
5. Add the diced potatoes, red and green bell peppers, smoked paprika, salt, and black pepper to the pot and stir to combine.
6. Pour in the chicken broth and bring to a boil.
7. Reduce the heat to low and simmer for 30 minutes, or until the potatoes are tender.
8. Return the cooked chorizo to the pot and stir to combine.
9. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium-high heat for cooking the chorizo and onion
- Low heat for simmering the stew
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 450
- Fat per serving: 25g
- Carbohydrates per serving: 35g
- Protein per serving: 20g
Substitutions for ingredients:
- Spanish chorizo can be substituted with Mexican chorizo or any other spicy sausage.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add a can of diced tomatoes for a more tomato-based stew.
- Add a can of chickpeas for extra protein.
- Use sweet potatoes instead of regular potatoes for a healthier option.
Tips and tricks:
- Be sure to brown the chorizo before removing it from the pot to ensure maximum flavor.
- Use a potato masher to slightly mash some of the potatoes to thicken the stew.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
- Chopped parsley or cilantro
Pairings:
- Crusty bread or cornbread
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, mash some of the potatoes to thicken it.
Food safety advice:
- Be sure to cook the chorizo thoroughly before adding it to the stew.
Food history:
- Galician-style chorizo and potato stew is a traditional dish from the Galicia region of Spain.
Flavor profiles:
- Spicy, smoky, and savory
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Spanish