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#WFD – Spicy Portuguese Potato and Chouriso Stew
Finish by stirring in Robertsons Parsley and serve with rice.
POLOKWANE – Adding a bit of spice to your dish can add a different flavour dimension.
What’s for Dinner says the heat from the Crushed Chilli and the spicy sausage are absorbed by the potatoes making for a real comfort food dish.
Ingredients
- 800g potatoes, peeled and cut into small cubes
- 15ml olive oil
- 1 onion, sliced
- 150g chourico sausage, chopped
- 100g button mushrooms, sliced
- 50g black olives, pitted
- 1 tin tomatoes, peeled and cut into small cubes
- 5ml Robertsons Crushed Chilli
- 1 x KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
- 400ml water
- 10ml Robertsons Parsley
Method
- Place chopped potatoes into a pot, cover with salted water and bring to the boil.
- Boil until softened – this should take no more than 12 minutes, then drain and set aside.
- Heat olive oil in a pan and fry onion and chouriço sausage for about 5 minutes.
- Add the mushrooms and olives and sauté until the mushrooms are starting to soften.
- Add the tinned tomatoes and stir in the Robertsons Crushed Chilli and the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce. Add water to the pan and allow to simmer for 10 minutes so that the sauce can thicken, stirring occasionally.
- Add the cooked and drained potatoes, stir well to combine all the ingredients and allow simmering for 5 minutes so that the potatoes can absorb all the flavours.
- Finish by stirring in the Robertsons Parsley and serve with rice.
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