Spicy Kale and Potato Mash

Peel the potatoes and cook in a bottom of water with salt with the lid on the pan in 20 minutes until done.

Chop the onion. Cut the stalk of the red pepper. Halve lengthwise, remove the seeds with a sharp knife and cut into rings.

Heat the olive oil in a frying pan and fry the onion and the red pepper until the onion is glazed. Put the kale in there.

Smother the kale with the lid on the pan over low heat in 10-15 min. Until done.

Cut the chorizo ​​into cubes. Bake in a pan with non-stick coating on high heat the chorizo ​​cubes until they turn light brown.

Cut the chicken fillets into eight pieces and scoop them with the chili sauce at the chorizo. Fry the chicken over medium heat in 10 min. Brown and done.

Stamp the potatoes with the rest of the olive oil to coarse puree.

Spoon the kale through the puree and season with salt and pepper. Serve the stew with the chicken and the chorizo ​​cubes.