Chorizo-Potato Stew Recipe

Name: Chorizo-Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2
Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes.
3
Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes.
4
Add the garlic and cook, stirring, 1 minute.
5
Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper.
6
Cook, stirring occasionally, until well coated, about 3 more minutes.
7
Add the chicken broth, bay leaves and paprika.
8
Bring to a simmer, then reduce the heat to medium and cook 12 minutes.
9
Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes.
10
Season with salt and pepper.
11
Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.
12
Photograph by Justin Walker

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chorizo-Potato Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo-Potato Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions