Read Rioja Potato and Chorizo Stew Recipe Online | La Tienda

Ingredients

• 12 oz [Ibérico cooking chorizo], sliced ¼-inch thick
• 3 tbsp [extra virgin olive oil]
• 2 medium onions, diced
• 2 red bell peppers, diced
• 2 orange bell peppers, diced
• 4 cloves garlic, minced
• 1 tbsp [sweet smoked paprika]
• 3 lb Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 2 bay leaves
• 1 2-inch or larger [choricero pepper], stem and seeds removed
• 3 cups chicken stock
• 2 tbsp parsley, finely chopped
• 0 Salt and pepper to taste