Chorizo-Potato Stew

• 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

extravirgin olive oil, onion, kosher salt, garlic, potatoes, freshly ground pepper, lowsodium, bay leaves, paprika, swiss chard, fresh parsley, crusty bread

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chorizo-potato-stew.html (may not work)