2 T. olive oil
\n1 C. chopped onion
\n2 cloves garlic, finely chopped
\n2 tsp. Paprika
\n1 C. apple cider
\n2 Bay Leaves, broken in half
\n1 lb. Spanish chorizo, cut diagonally, into 3\/4-inch pieces
\n1\/4 C. sun-dried tomatoes, coarsely chopped
\n1\/4 C. chopped parsley<\/p>\n
Heat oil in a saucepan over medium heat. Add onions and garlic; saut about 5 minutes, or until onions are translucent. Add paprika and cook 1 minute. Add cider and bay leaves; bring to a boil. Reduce heat and simmer 5 minutes. Add chorizo and sun-dried tomatoes; simmer an additional 5 minutes (If using Mexican, non-smoked chorizo, add five minutes to simmer time). Remove bay leaves. Sprinkle with parsley. Serve hot with hearty bread to dip in sauce.<\/p>\n
Yield: 12 servings
\nCalories: 217
\nFat: 17g
\nFiber: .5g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. olive oil 1 C. chopped onion 2 cloves garlic, finely chopped 2 tsp. Paprika 1 C. apple cider 2 Bay Leaves, broken in half 1 lb. Spanish chorizo, cut diagonally, into 3\/4-inch pieces 1\/4 C. sun-dried tomatoes, coarsely chopped 1\/4 C. chopped parsley Heat oil in a saucepan over medium heat. Add onions and garlic; saut about 5 minutes, or until onions are translucent. Add paprika and cook 1 minute. Add cider and bay leaves; bring to a…<\/p>\n