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Portuguese Stew

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

  • 1 tablespoon olive oil

  • 3/4 pound Spanish chorizo (preferred brand Gaspar’s Chourico or D’Artagnan)

  • 1 to 2 cloves garlic, finely chopped

  • 1 28-ounce can stewed tomatoes

  • 1 14-ounce can chickpeas, drained

  • 1 quart chicken stock

  • 1 large bunch flat-leaf or Tuscan kale, stemmed and cut into 1/2-inch strips or coarsely chopped 

Preparation

Remove casing from sausage and dice. Heat olive oil, 1 turn of the pan, over medium-high heat in a soup pot. Add chorizo and render 1-2 minutes, add garlic and stir 1 minute. Add tomatoes, chickpeas and stock; wilt in kale. Simmer until ready to serve.

Serve with charred or grilled ciabatta rolls slathered with Romesco Sauce.

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This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...