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Saturday, August 14, 2010

Chorizo and Potato Pepper Picadillo

Servings: 4
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1/2 cup finely chopped Cacique® Beef Chorizo or Cacique® Pork Chorizo
2 lb medium boiled potatoes, peeled
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
2 fresh jalapeno chiles thinly sliced
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch wide strips
1 lb red bell peppers or Italian frying peppers, cut lengthwise into 1/4-inch wide strips
3/4 cup chicken stock
1 tablespoon chopped cilantro

1.    Make a crosswise cut through 1 potato. Take potato halves, cut side facing down, and then cut each half into 1/2-inch pieces. Repeat with remaining potatoes. Set aside.

2.    Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saute potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.

3.    Cut a 1 1/2-inch lengthwise slit in each chile then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add stock and boil until reduced to about 1/4 cup, 3 to 4 minutes, then add pepper mixture and cilantro to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.

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