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| RESTAURANTS![]() LOCAL RECIPES![]() 19 APRIL 2024
COCIDO MADRILEÑO
Photo: Barcex(Wikimedia Commons). License: CC BY-SA
INGREDIENTS
- 420g chickpeas
- 420g "morcillo" (shank of beef)
- 1/4 chicken
- 2 carrtos
- 125g "chorizo" (spicy pork sausage)
- 1 "morcilla de cebolla" (onion black pudding)
- 1 clove of garlic
- 2 potatoes
INDICATIONS
First we need to put the chickpeas to soak in water with salt at room temperature the night before the preparation of this recipe. The cooking day we start by filling a big pot with two litres of water, adding the morcilla (beef blood sausage), the meat fat, the cured ham and the bones. It is very important to have washed all the ingredients before putting them in the pot.
Once, we have done that, we turn on the stove and start to heat the pot. When the water is boiling, we will remove the foam with the help of a skimming spoon. Then, we drain the chickpeas and put them in the pot with the boiling water. The cooking will be on low heat and it will take about 2 or 3 hours depending on the amount of chickpeas that we have. In the meantime, we put another pot on the stove with the chopped cabbage, the chorizo and the morcilla. After 1 hour, we add the potatoes and the carrots already peeled and the chicken in the pot with the half-cooked chickpeas. If there is little water for all the ingredients, we will had a little more hot.
When the chickpeas are tender, we take out the resulting broth and we stir-fry the garlic adding the cabbage. Finally, we serve the chickpeas on a platter with the meat into pieces and the cooked vegetables.
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