Getting back into the kitchen after my injury has not been so easy. I find that even minimal effort leaves me with an aching ankle and as exhausted as if I had just completed a hard workout.
Thank goodness for my slow cooker.
I use my slow cooker this time of year for many a dish, but I’ve found myself using it more since I’ve been slowly getting back into the kitchen. I can set it in the morning, dinner is ready for me at the end of the day, and I have leftovers to keep me fed for at least a few more days.
This Rioja Red Potato and Chicken Chorizo Stew makes some of my favorite leftovers. Rich red Rioja wine makes for a complex and tasty broth that swims with creamy red potatoes and spicy chorizo sausage. Chorizo sausage made from chicken lowers the fat and calorie content, making a great stew also good for you.
Bonus? The stew also freezes well. I like to ladle it into containers in individual serving sizes. Then it’s just a matter of popping the container into the microwave for a satisfying lunch or dinner.
What are you making in your slow cooker?
- Serves: 5 servings
- Serving size: 1½ cups
- Calories: 304.6
- Fat: 8.5
- Saturated fat: 2.2
- Polyunsaturated fat: 0.7
- Monounsaturated fat: 2.0
- Carbohydrates: 32.7
- Sugar: 6.2
- Sodium: 499.4
- Fiber: 4.1
- Protein: 16.3
- Cholesterol: 120.0
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- ¼ tsp coarse sea salt crystals
- ½ lb. bulk chicken chorizo sausage
- 1 cup Rioja red wine
- 1½ lbs red potatoes, chopped
- ½ cup dried tomatoes, chopped
- 2 cups homemade, salt free chicken broth
- 1 tbsp smoked paprika
- 1 bay leaf
- ¼ cup chopped fresh cilantro
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, garlic and salt and cook until the onions are transparent.
- Stir in the sausage and continue cooking until the sausage is cooked and crumbly and the onions are browned.
- Add the red wine and use a wooden spoon to deglaze the pan, getting all the cooked bits off the bottom of the pan.
- Remove the skillet from the heat and transfer the contents into the slow cooker.
- Stir the potatoes, tomatoes, broth and paprika into the chorizo mixture in the slow cooker.
- Submerge the bay leaf in the stew, cover and cook on low for 10 hours.
- Stir in the fresh cilantro and ladle yourself up a bowl of steaming deliciousness.