Guisado De Chorizo y Papas

Chorizo and Potato Stew

3 olive oil for sautéing

2 large onions, chopped

3 green peppers, chopped

4 cloves garlic mashed with one teaspoon salt

3 1/2 pounds peeled red potatoes, chopped

4 or 5 large Spanish chorizo links (about one pound), sliced in bite-sized pieces

2 tablespoons Spanish paprika

1 1/2 quarts chicken broth

2 teaspoons black pepper

2 bay leaves

1/4 cup fresh cilantro (leaves only) chopped

 

Briefly sauté the onion and green pepper. Add the mashed garlic/salt, potatoes and chorizo and sauté until the potatoes are browned slightly. Add the paprika, chicken broth, black pepper, and bay leaves.

Bring to a boil, reduce heat to low, and continue cooking until the potatoes are soft -- about 20 to 30 minutes. Add more chicken stock if necessary or if the stew becomes too thick. Add the cilantro and cook for an additional 10 minutes. Season with additional salt and pepper (if necessary!) to taste.

If the stew too thin, make a paste of cornstarch and water and stir rapidly into the stew.