Potatoes and Peppers with Chorizo
Yield: 4-6
Prep Time: 10 minutes
Total Time: 30 minutes
Ingredients:
- 2 pounds red potatoes
- ½ cup olive oil
- ½ teaspoon salt
- 2 fresh jalapenos (omit if desired)
- 1 large onion, sliced into ¼ inch wide strips
- 1-2 large green bell peppers, sliced into ¼ inch wide strips
- ½ cup Spanish chorizo, finely chopped (Chorizo is a cured, dried sausage, substitute a fresh sausage by cooking separately and draining fat before adding to recipe)
- ¾ cup white wine or chicken broth
- 3 tablespoons chopped parsley
- Cut potatoes into rough quarters of about 1 – 1 ½ inches in size. Heat olive oil in a large heavy skillet until hot but not smoking, the sauté potatoes with salt, turning occasionally until browned and cooked through, about 15 minutes. Transfer cooked potatoes to a bowl with a slotted spoon, reserving oil in skillet.
- Cut a slit lengthwise in each chile (if using) then add to skillet along with onion, peppers and chorizo. Reduce heat to moderate and cook uncovered until vegetables are softened, about 5 minutes. Add wine or stock and boil until reduced to about ¼ cup. Remove and discard chilies (if using) then add vegetable mixture to potatoes along with salt and pepper to taste. Sprinkle with parsley and serve warm or at room temperature
