Caldo verdi with chicken

Ingredients:

• 3/4 cup thinly sliced ​​dry-cured Spanish chorizo ​​(about 80 g)
• 3 tbsp. l. olive oil
• 4 cups lightly salted chicken broth
• 1.5 cups white onion, diced (about 220 g)
• 6 boneless, skinless chicken thighs (about 900 g)
• 3 cloves garlic, crushed
• 1 bay leaf
• 2 potatoes (about 700 g), peeled and cut into 2 cm pieces.
• 1 bunch kale (about 220 g), stems trimmed

Preparation:

1. Place a large saucepan over medium heat and add the chorizo ​​and olive oil. Cook, stirring occasionally, until the sausage is crispy and the oil is golden brown, about 2 minutes. Transfer the chorizo ​​to a paper towel-lined plate, leaving the oil in the pan.
2. Add chicken broth, onion, chicken thighs, garlic, bay leaf, 1.5 teaspoons salt, and 4 cups water to the saucepan. Bring to a boil and reduce heat. Simmer, partially covered, for 15 minutes. Add the potatoes and simmer until the chicken and potatoes are tender when pierced with a knife, another 10-15 minutes. Transfer the chicken to a bowl.
3. Roughly mash the potatoes with a potato masher to thicken the soup. Discard the bay leaf. When the chicken is cool enough to handle, shred it and set aside.
4. Stack the kale leaves. Halve the leaves lengthwise, then cut into 1-cm-wide strips (or tear into 1-cm-wide pieces). Add the kale and 1/4 teaspoon black pepper to the soup, return to a simmer, and cook, uncovered, until the leaves are tender, about 5 minutes. Add the shredded chicken to the soup and return to a simmer.
5. Ladle the soup into 6 bowls and serve, topping each serving with a few slices of fried chorizo.