Puchero (Spanish cuisine)

Name: Puchero (Spanish cuisine)
Cuisine: American
Ingredients: 1-2 chicken tights (depends on amount of meat you want); 2 handful rice; 1 Dried salted pig bone (hueso añejo); 1 dried salted pig skin (trozo pellejo añejo); 200 gr chickpeas; 1 carrot; Water; 1 steam of spearmint

Olena P @cook_18560165

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Puchero (Spanish cuisine)

Olena P @cook_18560165

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Ingredients

1-2chicken tights (depends on amount of meat you want)
2 handfulrice
1Dried salted pig bone (hueso añejo)
1dried salted pig skin (trozo pellejo añejo)
200 grchickpeas
1carrot
Water
1steam of spearmint

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Steps

1

Put chickpeas in the water overnight with a little bit of soda powder
2

To the big pot add chickpeas, chicken tight, pig bone and pig skin, cover it with a lot of water
3

Cook it on the medium-high fire for about 1,5h or until chickpeas is ready
4

Check on it every 5-10 min to add more hot water if needed (until starting point)
5

Slice carrot and add to the pot after about 30min of cooking.
6

You can use stock from the pot to make noodles soup for the next day. For that transfer some liquid to another pot. Don’t take a liquid right after putting extra water, wait for some time for it to get more flavor. After chickpeas is done you can also transfer some for the soup.
7

When chickpeas is ready make sure you have enough water and add rice. Cook for 15 min on medium-high fire
8

Separate chicken, remove bone and skin from the pot
9

Take a steam of spearmint and add to the pot after switching off fire. Let it rest for 10-15 minutes.