• 45 min.
  • 45 min.
  • 1/5

Ingredients:

Directions:

1. Sauté:

1.1. Preheat the sauté pan to medium-high with extra virgin olive oil and add:

2 cloves of garlic – sliced

Sauté for about 2 minutes with occasional stirring.

1.2. Add:

2 onions – sliced

Sauté for another 2 minutes.

1.3. Add:

2 red bell peppers – sliced

Sauté for another 2 minutes.

1.4. Then push all ingredients to one side of the pan and add the following to the empty part:

½ LB of chorizo

Then sauté it all together for up to 5 minutes.

1.5. Add:

2 tomatoes – diced

Briefly stir.

1.6. Add:

Optionally 1 dry chili
3 bay leaves
2 TSP of smoked paprika
Leaves from 1 spring of thyme

Briefly stir.

2. Prepare for Stewing:

2.1. Add:

1 – 2 TBSP of red wine vinegar
4 cups of chicken stock (half of the total amount)
1 TSP of salt
½ TSP of pepper
3 medium potatoes – peeled and diced

Thoroughly stir.

2.2. Then add:

4 cups of chicken stock (remaining amount)

Briefly stir.

3. Stew:

3.1.

Bring it to a simmer and cook, stirring occasionally, until the potatoes are fully cooked (usually up to 30 minutes).

3.2.

Remove and discard the bay leaves.

3.3.

Taste and add salt and pepper if needed.

4. Serve & Enjoy:

4.1.

Serve in a soup bowl or a large mug.

4.2.

Enjoy.

About the Author:
YardaResident Chef
# 6
  • Published Recipes: 7
  • Member since: 2023-10-17

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