Best Potato Pepper Chorizo Stew With Fried Eggs Recipes

EASY POTATO CHORIZO STEW

easy potato chorizo stew image

The perfect choice for a 30 minute midweek lunch. This easy potato chorizo stew is ready in no time with only two main ingredients.

Provided by toondebacker

Time 30m

Number Of Ingredients 10

Ingredients

500 gram potatoes
125 gram chorizo
400 ml water
1 red onion
3 cloves garlic
3 bay leafs
pepper
salt (optional)
1 teaspoon starch (optional, solved in a bit of water)
0,5 dl white wine

Steps:

Peel the potatoes and cut them into small cubes. Tip if you have more time: make incisions in the potato and then break off the pieces. Then you have somewhat irregular shapes and more starch can also be released.
Peel the red onion and cut it into rings.
Remove the garlic from the outer layer and cut into cubes. Later we will press them through the garlic press.
Halve the chorizo lengthwise and then cut into parts of about 0,5 inch.
Cut the spring onion into rings and keep the white and green parts separated.
Heat olive oil in a pot and then add the red onion in rings.
Press the garlic through the garlic press and add it to the onion.
Deglaze the onions after a few minutes with the white wine. Let it reduce briefly.
Then add the cubes of chorizo sausage. Soon the red moisture will be set free.
Then add the potatoes.
Add water to the stew until everything is just submerged. (about 400 ml).
Finally, add the bay leaves. Then put the lid on the pot and let it simmer for 20 minutes.
After 15 minutes you can add the white spring onion rings and season the stew to taste. Be careful with salt because the chorizo is already quite salty.
Optionally, you can also add some potato starch if you want the sauce to thicken more.
After 20 minutes you can transfer the stew into deep plates and finish with the green rings of the spring onion.

Nutrition Facts : ServingSize 1 plate, Calories 423 kcal, Carbohydrate 52 g, Protein 16 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 39 mg, Sodium 777 mg, Fiber 7 g, Sugar 5 g

CHORIZO-POTATO STEW

Chorizo-Potato Stew image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly 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, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.