Chorizo With Sweet Pepper And Onion Stew And Fried Croutons

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
913
FAT
106%
CHOL
60%
SOD
193%

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Ingredients for 4 servings

2 pounds spicy fresh (uncured) chorizo, pricked all over with a fork

2 Spanish onions, halved lengthwise and sliced

1 cup chicken broth

1/4 teaspoon sweet paprika

1 bay leaf

1/2 teaspoon freshly ground black pepper

2 large red onions, halved lengthwise and sliced

1/4 teaspoon smoked or hot paprika

2 red bell peppers, sliced

3 tablespoons sherry vinegar

Kosher salt, to taste

5 garlic cloves

2 green bell peppers, sliced

1 bunch cilantro, leaves chopped

2 pints grape or cherry tomatoes, halved if large

3 tablespoons olive oil, more as needed for frying

1 8-inch baguette, sliced about 1/4 inch thick

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