Spanish Cocido - Chicken & Chickpea Stew
"A hearty chickpea and sausage and chicken stew originating from Madrid. For the parsley sauce, use slightly under-ripe tomatoes b/c they have a brighter, slightly acid flavor. From Cooking the Globe."
- Serving Size: 1 (991 g)
- Calories 804.9
- Total Fat - 36.3 g
- Saturated Fat - 10.4 g
- Cholesterol - 683.8 mg
- Sodium - 1193.3 mg
- Total Carbohydrate - 48.6 g
- Dietary Fiber - 10 g
- Sugars - 16.9 g
- Protein - 70.8 g
- Calcium - 168.8 mg
- Iron - 10.8 mg
- Vitamin C - 51.3 mg
- Thiamin - 0.7 mg
Season the chicken with salt and pepper and let stand 30 minutes at room temperature.
Put chicken in a large pot and add the stock and enough water to cover it.
Add the onion, garlic, bay leaf, celery, and bring to a boil.
Skim any foam that appears off the top, cover the pot, and simmer for 10 minutes. Add the carrots and potatoes and simmer for an additional 15 minutes.
Meanwhile, in a pot of boiling water, cook the chorizo sausages for a couple of minutes and drain them. Add the sausages and chickpeas to the pot with the chicken. Cover and continue simmering until the chicken is cooked through, about 20 minutes.
In a food processor, process the parsley, tomatoes, and 1/3 cup of the chicken cooking liquid, until the tomatoes are crushed but not pureed.
Transfer the mixture to a bowl. Add the onion, garlic, vinegar, olive oil, and whisk. Season with salt and pepper to taste.
Serve the meats, veggies, and chickpeas in one bowl swimming in the cooking liquid. Add parsley sauce to taste.
Tips & Variations
No special items needed.