Chorizo-Tomato Stew with Zesty Parsley Sprinkle


2 TBSP extra-virgin olive oil
3/4 LB chorizo sausage, thinly sliced
3 garlic cloves, 2 chopped, 1 crushed
1 large yellow onion, chopped
2 celery ribs, chopped
1 large carrot, peeled and chopped
A bag of small red potatoes, cut into quarters
1 TBSP fresh thyme leaves, chopped
1 15 oz can diced fire-roasted tomatoes
2 C chicken stock
1/2 cup fresh leaf parsley
Zest of 1 lemon
Zest of 1 orange
Box of Rice

Preheat a large soup pot over medium-high heat with 2 TBSP extra-virgin olive oil. Add the chorizo and cook about 3 minutes, stir frequently. Add the 2 cloves of chopped garlic, the onions, celery, carrots, potatoes, thyme, salt, and pepper. Cook for 3-4 minutes. Add the tomatoes and chicken stock and bring to a boil. Turn the heat down and let simmer for 30 minutes.

While the stew is simmering prepare the rice according to the directions on the box.

Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely mixed into the parsley.

To serve, arrange a few spoonfuls of rice on the bottom of a bowl. Ladle some of the chorizo-stew onto the rice and then top with the zest/parsley mixture.

ENJOY.

This recipe is a rendition of Rachel Ray's recipe from 365: No Repeats. I tend to like my potatoes softer when I eat them, so I recommend making sure the potatoes are soft when poked with a fork before turning the stew off after 30 minutes of simmering. If you are concerned about this recipe being too high in carbohydrates, I would recommend reducing the amount of potatoes you use and to use whole grain rice. (Uncle Ben's). This entree is filled with flavor, the chorizo really gives it a great kick and it is excellent on a cold winter night.