This chorizo and vegetable stew is the perfect winter warmer. Packed full of flavour, it's sure to become a family favourite. The key to this dish is to cook the onion until it's nice and tender.
Once the onion is cooked, add garlic, capsicum, and chorizo. Then give everything a good stir and cook for a further two minutes. To really bring out the flavour of the chorizo, fry it in a separate pan until it's nice and browned on each side. Then add it to the stew.
For an extra smoky flavour, add a teaspoon of Smokey Cue Rub. This dish is best served with some crusty bread on the side. Enjoy!
Chorizo and Vegetable Stew
1 tablespoon extra virgin olive oil
1 large brown onion, finely diced
1 red capsicum, seeded and chopped
5 large desiree potatoes, peeled and cubed
3 large tomatoes, chopped roughly
1 chorizo sausage, sliced thinly
2 garlic cloves, minced
4 cups of vegetable stock
Juice of a half of a lemon
1/2 cup fresh continental / flat-leaf parsley roughly chopped
In a large saucepan over medium-high heat, cook onion in olive oil until tender. While onion is cooking, in small frypan over medium heat, fry sliced chorizo until browned on each side.
Add garlic, capsicum, chorizo, and Smokey Cue Rub to onions, cook for further 2 minutes.
Stir in stock and potatoes, bring to the boil, reduce heat; cover and simmer for 25 minutes or until potatoes are tender.
Stir in the tomatoes, Chicken and Chips Salt and lemon juice. Serve and garnish with parsley.