Chorizo Potato Stew

Name: Chorizo Potato Stew
Cuisine: European, Mediterranean, Spanish
Ingredients: 1/2 tablespoon olive oil; 1/2 pound chorizo; 1 Rosemary sprig; 2 cloves garlic, minced; 1/2 red bell pepper, cut into three-quarter inch squares; 1/2 tablespoon smoke paprika; 1 (14 oz) cans crushed tomatoes; 7 ounces baby potatoes, cut into half inch cubes; 1 1/4 cups chicken stock; Salt and pepper to taste

3 steps

Updated at: Thu, 22 Aug 2024 05:39:49 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories1167.5 kcal (58%)

Total Fat69.5 g (99%)

Carbs90.1 g (35%)

Sugars24.7 g (27%)

Protein51.9 g (104%)

Sodium3745.4 mg (187%)

Fiber12.1 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

½ tablespoonolive oil

0.5 poundchorizo

1 sprigrosemary

2cloves garlic

minced

0.5red bell pepper

cut into three-quarter inch squares

½ tablespoonsmoke paprika

1 x 14 ozcans crushed tomatoes

7 ouncesbaby potatoes

cut into half inch cubes

1 ¼ cupschicken stock

Instructions

Step 1

Cook chorizo and rosemary until cooked

Step 2

Add the garlic, onion, and bell pepper. Cook until onions have softened. Add paprika and cook for one minute. Add the potato and stir to coat.

Step 3

Add the tomatoes, broth, salt and pepper. Bring to a simmer, lower heat and cook for 20 minutes or until the potatoes are soft and the sauce has thickened.

Notes

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