Chorizo & Bacon Stew with Sour Cream
with baby potatoes, mushrooms & bell pepper4.5(86)
Calories
:
539 kcalProtein
:
21.4g proteinTotal
:
45 minutesDifficulty
:
MediumCalorie Smart
Extra Veggies
Allergens:
- Melk (inclusief lactose)
- Selderij
- May contain traces of allergens
Chorizo is a type of Spanish sausage that owes its flavour and red colour to a liberal use of paprika.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Onion
200 g
Baby potatoes
1 piece
Garlic
¼
Tomato paste
¼ sachet(s)
Peruvian-style spice mix
65 g
Mushrooms
1 piece
Bell pepper
30 g
Diced chorizo
(Contains: Melk (inclusief lactose))
2.5 g
Fresh chives
(May be present: Selderij)
25 g
Organic sour cream
(Contains: Melk (inclusief lactose))
2 slice
Bacon
Not included in your delivery
½ tablespoon
Olive oil
150 milliliters
Low sodium chicken stock
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2254 kJ
Calories539 kcal
Fat23.8 g
Saturated Fat8 g
Carbohydrate53.8 g
Sugar16.8 g
Dietary Fiber17.1 g
Protein21.4 g
Cholesterol15 mg
Salt2.3 g
Trans Fat0.1 g
Potassium837 mg
Calcium54.6 mg
Iron1 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Soup pan with lid
•Small Bowl
Cooking Steps
1
- Slice the onion into half rings and cut the bacon into strips.
- Heat a drizzle of olive oil in a soup pot over medium-high heat and fry the onion with the bacon for 4 minutes.
- Prepare the stock. Wash the baby potatoes and cut them into uniform pieces.
- Crush or mince the garlic.
2
- Add the garlic and baby potatoes and fry for 2 - 3 minutes.
- Add the tomato paste and Peruvian-style spices and fry for 2 more minutes.
- Meanwhile, quarter the mushrooms and cut the bell pepper into thin strips.
3
- Add the chorizo, mushrooms, bell pepper and stock, then cover with the lid and bring to a boil.
- Lower the heat and cook for 15 minutes, stirring occasionally.
- Remove the lid and cook for 10 more minutes, or until the potatoes are done.
4
- Finely chop the chives and transfer to a small bowl.
- Add the sour cream and season to taste with salt and pepper, then mix well to combine.
- Serve the stew on deep plates and garnish with a dollop of sour cream.
