📷 · Madrid Cocido Madrileño photo by Rubendene, CC BY-SA 4.0 · via Wikimedia Commons

Main Course · Spain · Madrid

Cocido Madrileño 🍖

Name: Cocido Madrileño
Prep time: 84 min
Cook time: 126 min
Total time: 210 min
Yield: 2-4 servings
Cuisine: Spanish
Ingredients: 500 g chickpeas, soaked overnight (Pedrosillano if you can); 1 piece jamón bone (hueso de jamón) + 1 meaty ham bone; 400 g hen or chicken on the bone; 200 g tocino (salt pork belly) + 1 morcilla (blood sausage); 2 potatoes, 2 carrots, 1 cabbage, 2 choris (fresh garlic chorizo); 1 bunch garrofón (flat green bean) or green beans; rice or fideos for the first act; salt to taste

Madrid's winter cathedral of a pot, eaten in three acts (recalientes aside): first the broth poured over noodles or rice, then the chickpeas with their vegetables, finally the mountain of meats — hen, tocino, morcilla, hueso de jamón — that spent three hours surrendering everything good to the water.

Community of Madrid Spanish ⏱ 210 min Medium

Method

1

Start cold: chickpeas + all bones + hen in the largest pot you own, covered with water, no salt yet. Bring to a bare simmer, skim religiously for the first 30 minutes.
2

After 90 minutes — chickpeas just starting to give — add carrots, garrofón and cabbage whole. Salt now, lightly; the salted meats will finish the job.
3

Hour 2½: add potatoes, tocino and choris. The morcilla goes in only 15 minutes before serving or it dissolves into the broth.
4

Skim the fat but keep a golden layer — Cocido without fat sheen is soup, not cocido.
5

Serve in acts: strain the broth, cook rice or fideos in it (first act). Plate chickpeas and vegetables (second). Pile all the meats carved at the table (third).
6

Next day: the leftover chickpeas and meat reheated in a clay pot with a fried egg on top are called pringada, and Madrileños consider that the real second dish.

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Cocido Madrileño 🍖

Method

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