Chorizo With Sweet Pepper And Onion Stew And Fried Croutons Recipes

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CHORIZO WITH SWEET PEPPER AND ONION STEW AND FRIED CROUTONS



Chorizo With Sweet Pepper And Onion Stew And Fried Croutons image

Provided by Melissa Clark

Categories     main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 17

5 garlic cloves
3 tablespoons sherry vinegar
3 tablespoons olive oil, more as needed for frying
2 pounds spicy fresh (uncured) chorizo, pricked all over with a fork
1 8-inch baguette, sliced about 1/4 inch thick
Kosher salt, to taste
1/4 teaspoon sweet paprika
1/4 teaspoon smoked or hot paprika
2 large red onions, halved lengthwise and sliced
2 Spanish onions, halved lengthwise and sliced
2 green bell peppers, sliced
2 red bell peppers, sliced
2 pints grape or cherry tomatoes, halved if large
1 cup chicken broth
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 bunch cilantro, leaves chopped

Steps:

  • Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar.
  • Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate.
  • Add as many bread slices to pan as will fit in one layer. Cook until golden on both sides, about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necessary.
  • Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and sauté until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan, and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered, until stew thickens slightly, 5 to 10 minutes longer.
  • Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.

Nutrition Facts : @context http, Calories 984, UnsaturatedFat 40 grams, Carbohydrate 49 grams, Fat 67 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 23 grams, Sodium 2242 milligrams, Sugar 13 grams, TransFat 0 grams

CHORIZO WITH SWEET PEPPER AND ONION STEW AND FRIED CROUTONS



CHORIZO WITH SWEET PEPPER AND ONION STEW AND FRIED CROUTONS image

Categories     Soup/Stew     Beef     Pepper

Yield 4 to 6 servings

Number Of Ingredients 16

5 garlic cloves
3 tablespoons sherry vinegar
3 tablespoons olive oil, more as needed for frying
2 pounds spicy fresh (uncured) chorizo, pricked all over with a fork
1 8-inch baguette, sliced about 1/4 inch thick
Kosher salt to taste
1/4 teaspoon sweet paprika
1/4 teaspoon smoked or hot paprika
2 Spanish onions halved lengthwise and sliced
2 green bell peppers, sliced
2 red bell peppers, sliced
2 pints grape or cherry tomatoes, halved if large
1 cup chicken broth
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 bunch cilantro, leaves chopped

Steps:

  • 1. Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar. 2. Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate. 3. Add as many bread slices to pan as will fit in one layer. cook until golden on both sides about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necesssary. 4. Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and saute until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered until stew thickens slightly 5 to 10 minutes longer. 5. Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.

POTATO, PEPPER & CHORIZO STEW WITH FRIED EGGS



Potato, pepper & chorizo stew with fried eggs image

Budget-friendly, Mexican-style pepper stew topped with an egg - a huevos rancheros for supper time

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

2 tbsp olive oil
1 large onion, sliced
3 peppers (we used a mixed pack of yellow, green and red), cut into chunks
4 garlic cloves, thinly sliced
225g chorizo, cubed
650g potato, cut into chunks
600ml chicken stock
4 eggs
handful flat-leaf parsley, roughly chopped

Steps:

  • Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
  • Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Remove the lid and season. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
  • Meanwhile, fry the eggs in the remaining oil. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.

Nutrition Facts : Calories 493 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium

STIR-FRIED PEPPERS WITH CHORIZO



Stir-Fried Peppers With Chorizo image

Provided by Florence Fabricant

Categories     dinner, easy, quick, main course, side dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
2 pounds chorizo (Spanish sausage) diced
2 large sweet red peppers, cored, seeded and cut in thin strips
2 large sweet yellow peppers, cored, seeded, and cut in thin strips
2 large green peppers, cored, seeded and cut in thin strips
2 tablespoons sherry wine vinegar
2 tablespoons finely chopped parsley

Steps:

  • Heat the oil in a large, heavy skillet. Add the chorizo and saute until lightly browned. Remove the chorizo from the skillet, draining it well.
  • Add the pepper strips to the skillet and stir-fry until they have wilted, about five minutes. Return the chorizo to the skillet and add the vinegar. Mix well and transfer to a serving dish. Sprinkle with parsley and serve as a side dish with an omelet, with grilled chicken or grilled shrimp.

Nutrition Facts : @context http, Calories 580, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 17 grams, Sodium 1405 milligrams, Sugar 3 grams

POTATOES WITH PEPPERS AND CHORIZO



Potatoes with Peppers and Chorizo image

Categories     Pepper     Pork     Potato     Appetizer     Side     Sauté     Bell Pepper     Tailgating     Jalapeño     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings (as part of tapas buffet)

Number Of Ingredients 8

2 lb medium boiling potatoes, peeled
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
2 fresh jalapeño chiles
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
1 lb green bell or Italian frying peppers, cut lengthwise into 1/4-inch-wide strips
1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz; casings discarded if desired)
3/4 cup dry white wine

Steps:

  • Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.
  • Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
  • Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.

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