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Categories:Viewed: 122 - Published at: 5 years ago
Ingredients
- 1 pound Brussels sprouts
- 1 tablespoon extra-virgin olive oil
- 2 links Spanish hard chorizo, diced into 1/4-inch pieces
- 1 white onion, finely diced
- 1 clove garlic, minced
- 1 cup chicken stock
- 1 tablespoon butter
Method
- To a large pot of boiling salted water add the Brussels sprouts and cook for 10 minutes, remove with a slotted spoon and drop into a bowl filled with ice and water, after 5 minutes strain and set aside.
- In a large saute pan over a medium flame heat the olive oil.
- When it begins to smoke, add the chorizo, and cook until it becomes crispy and has rendered some fat.
- Add the onion and garlic and cook until the onion is translucent, increase the flame to high and add the Brussels sprouts and cook for an additional 3 minutes.
- Add the chicken stock and cook for 5 minutes, or until the liquid has reduced to approximately 1/4 cup, add the butter and cook for 3 more minutes, season with salt and pepper and serve in a large bowl.
