Cocido is one of the most iconic Spanish dishes. While this stew can be made many ways, my version includes chicken, chorizo, chickpeas, and loads of veggies!
Preparation:
Cook:
Level: Easy
Ingredients
- 3-½ pounds Chicken whole or in pieces with skin
- Salt and pepper to taste
- 6 cups chicken stock
- 1 Onion
- 1 head (small) garlic, outer layer of skin removed, top cut off
- 1 Bay leaf
- 1 Celery rib
- 2 Large carrots, cut into chunks
- 4 Small potatoes, cut into wedges
- 10 ounces, weight Chorizo Sausages
- 2 cans (15 oz size) Chickpeas, drained.
- FOR THE SAUCE:
- 1 cup Chopped flat-leaf parsley
- 2 Unripe tomatoes, peeled, chopped
- ¼ cups Chopped white onion
- 3 cloves Garlic, crushed and minced
- 3 tablespoons Red wine vinegar
- ¼ cups Olive oil
- Salt and pepper to taste
Preparation
Season the chicken with salt and pepper and let stand for 30 minutes at room temperature.
Place the chicken in a large pot. Add the broth and a little water if the chicken is not completely covered. Add the onion, garlic, bay leaf, celery and bring to a boil. Avoid any foam on top. Cover the pan and cook for 10 minutes over low heat. Add carrots and potatoes and cook for another 15 minutes.
Cook the chorizo sausages for 2 minutes in a pot of boiling water. Add them with the chickpeas to the pan with the chicken. Cover and simmer for 20 minutes or until chicken is cooked through.
To make the sauce, add the parsley, tomatoes and 1/3 cup of the cooking liquid to a food processor and pulse. Transfer the mixture to a bowl. Stir in all remaining ingredients and season with salt and pepper.
Discard onion, celery, garlic and bay leaf. Serve the remaining vegetables, chicken, chorizo and chickpeas in a bowl covered with a little broth, along with the sauce.
