CHORIZO WITH SWEET PEPPER AND ONION STEW AND FRIED CROUTONS

Chorizo With Sweet Pepper And Onion Stew And Fried Croutons image

Provided by Melissa Clark

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

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Ingredients

5 garlic cloves
3 tablespoons sherry vinegar
3 tablespoons olive oil, more as needed for frying
2 pounds spicy fresh (uncured) chorizo, pricked all over with a fork
1 8-inch baguette, sliced about 1/4 inch thick
Kosher salt, to taste
1/4 teaspoon sweet paprika
1/4 teaspoon smoked or hot paprika
2 large red onions, halved lengthwise and sliced
2 Spanish onions, halved lengthwise and sliced
2 green bell peppers, sliced
2 red bell peppers, sliced
2 pints grape or cherry tomatoes, halved if large
1 cup chicken broth
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 bunch cilantro, leaves chopped

Steps:

Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar.
Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate.
Add as many bread slices to pan as will fit in one layer. Cook until golden on both sides, about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necessary.
Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and sauté until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan, and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered, until stew thickens slightly, 5 to 10 minutes longer.
Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.

Nutrition Facts : @context http, Calories 984, UnsaturatedFat 40 grams, Carbohydrate 49 grams, Fat 67 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 23 grams, Sodium 2242 milligrams, Sugar 13 grams, TransFat 0 grams