Spanish Potato Pepper Stew


Spanish Potato Pepper Stew

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March 29, 2017

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.