CHORIZO-POTATO STEW
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
- Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.
MOROCCAN KOFTE AND CHORIZO STEW
You can make this Moroccan lamb and chorizo stew the day before you need to feed a crowd and chill until you're ready for your guests to feast
Provided by Janine Ratcliffe
Time 1h20m
Yield Serves 8
Number Of Ingredients 13
Steps:
- Mix the lamb, onion, chilli, spices and the chopped coriander leaves. Add the egg and season well, then combine everything with clean hands. Form into small meatballs about the size of a walnut.
- Fry the meatballs and chorizo in a little oil in a large frying pan until browned all over (you may need to do this in batches). Scoop out, then add the harissa and cook for a minute. Add the tomatoes, chicken stock and cinnamon then simmer for 15 minutes. Add back the meatballs and chorizo and simmer for another 20 minutes, until cooked. Stir through the rest of the coriander to finish.
Nutrition Facts : Calories 394 calories, Fat 29.5 grams fat, Carbohydrate 5.8 grams carbohydrates, Fiber 1.8 grams fiber, Protein 26.8 grams protein, Sodium 2.1 milligram of sodium
CALDERETA (FILIPINO BEEF AND CHORIZO STEW)
Caldereta is a comforting beef stew popular in the Philippines. Every family has its own version. Experiment with the ingredients and try different vegetables. Best served with white rice!
Provided by steve2464
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h40m
Yield 6
Number Of Ingredients 13
Steps:
- Combine beef chuck, chorizo, garlic, vinegar, and soy sauce in a skillet over medium heat; cook and stir until beef chuck is browned and liquid is reduced, about 20 minutes. Remove from heat.
- Heat olive oil in a pot over medium heat; cook and stir onion and green bell pepper in the hot oil until onion is translucent, 5 to 10 minutes. Add tomato sauce and simmer until liquid is slightly reduced, 3 to 5 minutes.
- Stir beef-chorizo mixture into tomato sauce mixture; bring to a boil. Reduce heat to medium-low, cover pot, and simmer for 30 to 40 minutes.
- Stir potatoes, peas, salt, and pepper into stew; simmer until beef is tender and potatoes are cooked through, 20 to 30 minutes. Add water if needed.
Nutrition Facts : Calories 641.1 calories, Carbohydrate 27.5 g, Cholesterol 118.5 mg, Fat 42.6 g, Fiber 5.2 g, Protein 37.2 g, SaturatedFat 15.2 g, Sodium 2408.5 mg, Sugar 9 g
EASY MOROCCAN CHICKPEA STEW
When I'm invited to a potluck, I easily double or triple this healthy vegetarian recipe to treat the crowd to an exotic dish of enticing, bold flavors. -Heather Demeritte, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add squash, onion and red pepper; cook and stir until onion is translucent and red pepper is crisp-tender, about 5 minutes. Stir in seasonings until blended., Add chickpeas, tomatoes and water; bring to a boil. Reduce heat; cover and simmer until squash is tender, about 8 minutes. If desired, top with cilantro.
Nutrition Facts : Calories 217 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 455mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 9g fiber), Protein 7g protein.
CARA'S MOROCCAN STEW
Lentils, chick peas, and veggies in a highly aromatic stew. This is a delicious and hearty recipe that is worth the effort. I make this ahead of time for the week to come and it is always a hit. Optional garnishes are yogurt, fresh mint, and cayenne pepper.
Provided by Cara Lewis-Watts
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 8
Number Of Ingredients 25
Steps:
- Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
- Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
- Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 49.7 g, Cholesterol 0.9 mg, Fat 8.4 g, Fiber 12 g, Protein 11.6 g, SaturatedFat 1.2 g, Sodium 414 mg, Sugar 10.2 g
CHORIZO & CHICKPEA STEW
A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
- Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.
Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium
MOROCCAN KOFTE WITH SPICY TOMATO SAUCE
Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free
Provided by Mary Cadogan
Categories Dinner, Main course
Time 45m
Number Of Ingredients 11
Steps:
- Soak eight wooden skewers in water for 20 minutes, to stop them burning.
- Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.
- To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.
- Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).
Nutrition Facts : Calories 316 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium
CHORIZO STEW
I love chorizo and quite often whip up a stew like this for supper. It is very adaptable to whatever you happen to have around the house.
Provided by Sackville
Categories Stew
Time 50m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add in the bay leaves, onion, green pepper and chorizo.
- Saute for 2-3 minutes over a medium-high heat, then add the potato, beans, tomatoes, paste and spices.
- Bring to a boil, then turn the heat down very low and let simmer covered for 20 minutes.
- Stir the stew, then leave partially covered for another 20 minutes or until the stew is as thick as you like and the potatoes are cooked.
- Season to taste.
- Ladle into bowls and top with the spring onion.
Nutrition Facts : Calories 831, Fat 38.9, SaturatedFat 10.9, Cholesterol 52.8, Sodium 859.1, Carbohydrate 90.3, Fiber 20.6, Sugar 15.9, Protein 36.6
BLACK BEAN & CHORIZO STEW
Make and share this Black Bean & Chorizo Stew recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Tex Mex
Time 7h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a slow cooker. Cook on high 4-5 hours or on low 6-7 hours.
- Serve with desired toppings.
Nutrition Facts : Calories 494.6, Fat 22.7, SaturatedFat 8.4, Cholesterol 50, Sodium 741.2, Carbohydrate 44.8, Fiber 15.4, Sugar 3, Protein 28.5
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