Spanish Potato Pepper Stew

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Spanish Potato Pepper Stew

Yields1 Serving
 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)
  Salt
1

Heat 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.

Ingredients

 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)
  Salt

Directions

1

Heat 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.

Notes

Spanish Potato Pepper Stew
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