Chorizo and Potato Stew

Chorizo and Potato Stew

Spice up those colder days with this simple, delicious and flavoursome stew.
cooking time imageCooking time - 50 mins
serves imageServes - 4
difficulty imageDifficulty - easy peasy

Ingredients

  • 3 bacon slices, chopped
  • 1 medium sweet onions, finely chopped
  • 5 garlic cloves, thinly sliced
  • 1½  tbsp tomato paste
  • 500g/17.6oz russet potatoes, cut into chunks
  • 450g/16oz smoked Spanish chorizo, cut into rounds, halved into half-moons
  • 230g/8oz button mushrooms
  • 4 cups chicken broth
  • 2 tbsp hot smoked Spanish paprika
  • ¼ tsp cayenne pepper
  • Salt, to taste
  • ½ cup sour cream
  • 1 cup torn dill
  • Black pepper, to taste

Method

  • Cook the bacon in your Whatever Pan until golden brown. Transfer to a paper towel.
  • Without cleaning your pan, cook the onion until translucent then add the garlic and cook until soft.
  • Add the tomato paste and cook for 2 mins. 
  • Return the bacon to the pan then add the potatoes, chorizo, mushroom, broth, paprika and cayenne pepper. Allow it to come to a boil.
  • Once boiling, reduce the heat to a bare simmer and cook for 25-30 mins. Stir occasionally.
  • Remove the heat and season to your taste.
  • In a small bowl, combine the sour cream 2 tbsp of water and some salt.
  • Serve the stew and top with sour cream, dill and black pepper.

Ingredients

  • 3 bacon slices, chopped
  • 1 medium sweet onions, finely chopped
  • 5 garlic cloves, thinly sliced
  • 1½  tbsp tomato paste
  • 500g/17.6oz russet potatoes, cut into chunks
  • 450g/16oz smoked Spanish chorizo, cut into rounds, halved into half-moons
  • 230g/8oz button mushrooms
  • 4 cups chicken broth
  • 2 tbsp hot smoked Spanish paprika
  • ¼ tsp cayenne pepper
  • Salt, to taste
  • ½ cup sour cream
  • 1 cup torn dill
  • Black pepper, to taste

Method

  • Cook the bacon in your Whatever Pan until golden brown. Transfer to a paper towel.
  • Without cleaning your pan, cook the onion until translucent then add the garlic and cook until soft.
  • Add the tomato paste and cook for 2 mins. 
  • Return the bacon to the pan then add the potatoes, chorizo, mushroom, broth, paprika and cayenne pepper. Allow it to come to a boil.
  • Once boiling, reduce the heat to a bare simmer and cook for 25-30 mins. Stir occasionally.
  • Remove the heat and season to your taste.
  • In a small bowl, combine the sour cream 2 tbsp of water and some salt.
  • Serve the stew and top with sour cream, dill and black pepper.

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