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Chorizo & poor man's potatoes


  • Heat a little oil in a heavy-bottomed pan and sauté the chorizo until a little crispy around the edges, continually stirring. 
  • Add the garlic, onion and capsicum, and continue cooking until tender, stirring now and again. 
  • Then add the paprika and chilli paste. Briefly cook to toast the spices, continually stirring. 
  • Add the tomatoes, stock and seasonings. Stir well, turn the heat down and cook until thick and fragrant. 
  • At the same time, boil the potatoes until just tender. Then drain well and sauté in a little hot oil until golden all over. 
  • Toss the potatoes in the sauce with the parsley. Then serve with a simple salad and good crusty bread on the side.


  • olive oil
  • 2 chorizo sausages, sliced
  • 3 large garlic cloves, crushed
  • 1 large onion, chopped
  • 1 green capsicum, cored, seeded & cut into chunks
  • 1 tspn smoked or plain paprika
  • 1 tbsp chilli paste
  • 2 cans diced tomatoes
  • 1 cup chicken stock
  • sea salt & freshly ground pepper
  • 12 chats (baby potatoes), halved
  • 2 tbsp chopped fresh parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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