Cocido Madrileño

Cocido Madrileño

A hearty Madrid chickpea stew simmering chicken, beef, and pork into a rich three-course meal.

Total 13 hr 30 min Makes 8 servings Calories 620/serving

Dietary

Dairy free, Nut free

Allergens

Red meat, Wheat

This traditional Madrid stew simmers chickpeas with chicken, beef, pork, and chorizo until tender, then is traditionally served in three courses: broth with noodles, vegetables and chickpeas, and the meats. It's a slow-cooked, deeply savory dish suited to cold-weather Sunday dinners and festive gatherings.

Ingredients

  • 1 pound dried chickpeas, soaked overnight
  • 1 pound beef shank, cut into large chunks
  • 1/2 pound pork belly, cut into chunks
  • 1 pound bone-in chicken thighs
  • 1/2 pound ham bone or ham hock
  • 1/2 pound chorizo sausage
  • 1/2 pound morcilla (blood sausage)
  • 4 ounces slab bacon, cut into chunks
  • 12 cups water
  • 1 yellow onion, peeled and halved
  • 4 cloves garlic, peeled
  • 1 green bell pepper, halved
  • 1 pound potatoes, peeled and halved
  • 1 pound green cabbage, cut into wedges
  • 2 carrots, peeled and cut into large pieces
  • 1 tablespoon coarse salt
  • 6 ounces fine egg noodles (fideos)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon saffron threads

Method

  1. Drain the soaked chickpeas and set aside.

  2. In a 12-quart stock pot, combine the beef shank, pork belly, chicken thighs, ham bone, and bacon. Add the water, making sure the meat is fully submerged.

  3. Bring to a boil over high heat, then skim off any foam and impurities that rise to the surface.

  4. Reduce heat to low, add the onion, garlic, and saffron, and simmer gently, partially covered, for 1 hour 30 minutes.

  5. Add the drained chickpeas to the pot, making sure they are submerged in the broth. Simmer for 1 hour.

  6. Add the potatoes, carrots, and green bell pepper to the pot and continue simmering for 30 minutes.

  7. Add the cabbage, chorizo, and morcilla, pushing them down into the broth, and season with the coarse salt. Simmer until the cabbage is tender and the chickpeas are fully cooked, about 30 minutes.

  8. Using a slotted spoon, transfer the meats, sausages, and vegetables to separate platters, keeping the chickpeas in the broth or in their own bowl. Cover loosely to keep warm.

  9. Ladle about 6 cups of the hot broth into a clean saucepan, bring to a boil, and cook the egg noodles in the broth until tender, 4 to 5 minutes.

  10. Serve the stew in three courses: first the noodle broth, then the chickpeas and vegetables drizzled with olive oil, and finally the sliced meats and sausages.

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    Cocido Madrileño

    This traditional Madrid stew simmers chickpeas with chicken, beef, pork, and chorizo until tender, then is traditionally served in three courses: broth with noodles, vegetables and chickpeas, and the meats. It's a slow-cooked, deeply savory dish suited to cold-weather Sunday dinners and festive gatherings.

    13 hr 30 min 8 servings 620 cal

    Ingredients

    • 1 pound dried chickpeas, soaked overnight
    • 1 pound beef shank, cut into large chunks
    • 1/2 pound pork belly, cut into chunks
    • 1 pound bone-in chicken thighs
    • 1/2 pound ham bone or ham hock
    • 1/2 pound chorizo sausage
    • 1/2 pound morcilla (blood sausage)
    • 4 ounces slab bacon, cut into chunks
    • 12 cups water
    • 1 yellow onion, peeled and halved
    • 4 cloves garlic, peeled
    • 1 green bell pepper, halved
    • 1 pound potatoes, peeled and halved
    • 1 pound green cabbage, cut into wedges
    • 2 carrots, peeled and cut into large pieces
    • 1 tablespoon coarse salt
    • 6 ounces fine egg noodles (fideos)
    • 2 tablespoons extra-virgin olive oil
    • 1/4 teaspoon saffron threads

    Method

    1. 1

      Drain the soaked chickpeas and set aside.

    2. 2

      In a 12-quart stock pot, combine the beef shank, pork belly, chicken thighs, ham bone, and bacon. Add the water, making sure the meat is fully submerged.

    3. 3

      Bring to a boil over high heat, then skim off any foam and impurities that rise to the surface.

    4. 4

      Reduce heat to low, add the onion, garlic, and saffron, and simmer gently, partially covered, for 1 hour 30 minutes.

    5. 5

      Add the drained chickpeas to the pot, making sure they are submerged in the broth. Simmer for 1 hour.

    6. 6

      Add the potatoes, carrots, and green bell pepper to the pot and continue simmering for 30 minutes.

    7. 7

      Add the cabbage, chorizo, and morcilla, pushing them down into the broth, and season with the coarse salt. Simmer until the cabbage is tender and the chickpeas are fully cooked, about 30 minutes.

    8. 8

      Using a slotted spoon, transfer the meats, sausages, and vegetables to separate platters, keeping the chickpeas in the broth or in their own bowl. Cover loosely to keep warm.

    9. 9

      Ladle about 6 cups of the hot broth into a clean saucepan, bring to a boil, and cook the egg noodles in the broth until tender, 4 to 5 minutes.

    10. 10

      Serve the stew in three courses: first the noodle broth, then the chickpeas and vegetables drizzled with olive oil, and finally the sliced meats and sausages.