Hailing from Food Network Magazine, this stew was easy to make, delicious, and fun to eat. It yielded a tiny bit on the salty side, but that's something you can fix to change your preference. Buying cooked chorizo was a bit expensive, ($6.99 per two links), and I needed to make enough to make for 5 instead of the slated 4. The only thing I did was add another chorizo link and bought slightly bigger potatoes. Other than that, I kept the ingredient amounts the same, and it could easily feed 6.
- 3 tbsp extra virgin olive oil, plus more for drizzling
- 1 onion, chopped
- Kosher salt
- 3 fully cooked chorizo sausages (about 8oz), 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 tsp 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
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 tsp salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until slightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 tsp 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 (I would omit the salt here). Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.