Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Briefly sauté the onions and mushrooms in olive oil. | 2. Add the garlic, potatoes and chorizo and sauté until the potatoes are browned slightly but not so much that the garlic starts to burn. | 3. Add the paprika, chicken broth, black pepper, and bay leaves. | 4. Bring to a boil, reduce heat to low, and continue cooking until the potatoes are soft, between 20-30 minutes. | 5. Add more chicken stock if necessary. | 6. About five minutes before the stew is done, you may want to skim off some of the fat that will have risen to the top as the chiorzo cooked. | 7. When you are done, stir in the basil. | 8. Once the potatoes are cooked, if the stew is too thin just make a paste of cornstarch and water and stir rapidly into the stew. | 9. It will thicken up after just a couple minutes over the heat. | 10. Season with additional salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
red onion	2		chopped	88.0	20.548000000000002	2.42	0.22
button mushroom	6		sliced	151.3	0.0	33.66	0.85
garlic	4 -6	cloves	minced	0.0	0.0	0.0	0.0
potato	3		chopped	-	-	-	-
chorizo sausage	250		cut	151.3	0.0	33.66	0.85
paprika	2	tablespoons		38.352	7.3426	1.923	1.7530000000000001
chicken broth	5 -6	cups		0.0	0.0	0.0	0.0
black pepper	2	teaspoons	ground	11.546	2.9417	0.4779	0.15
bay leaf	2			-	-	-	-
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.