Spanish Potato Pepper Stew
1-1/2 tablespoons olive oil
1 cup chopped onion
3 pounds potatoes, peeled and thick-sliced
6 ounces andouille or other smoked spicy sausage, chopped
1 can (14-1/2 ounces) chicken broth
1 bell pepper, quartered and thick-sliced
3 tablespoons chopped flat-leaf parsley
2 tablespoons sweet paprika
1/2 ounce dried ancho or Anaheim chiles, soaked in hot water (optional)
1Heat olive oil in large, heavy pot over medium-high heat. Add onions; saute until limp.
2 Stir in potatoes and sausage; cook 10 minutes, stirring often.
3 Add 1 cup chicken broth; cook, stirring often, 10 minutes. Add remaining broth, peppers, parsley, paprika, and 1/2 cup water.
4 If using chiles, drain, remove seeds, mince, and add to potatoes. Simmer, stirring occasionally, until potatoes are tender and sauce is thickened, 15-20 minutes. Season to taste with salt.