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. ---------------------------------------------------------------------------
Nutrition
Ingredients
