Chicken and Vegetable Stew (Puchero or Cocido)

Name: Chicken and Vegetable Stew (Puchero or Cocido)
Yield: Serves 6-8 servings
Ingredients: 3 small to medium carrots; 2 medium potatoes; 2 leeks; 1 1/2 cups dried chickpeas (about 300 grams); 1 chicken leg and thigh, or 4 chicken legs; 5 1/2-7 ounces beef shank (about 150-200 grams); 2-3 salted soup bones; Hard-boiled egg and ham, optional

Lola Kaltzada @lolitabull

A delicious, light stew with no added fat.

Lola Kaltzada @lolitabull

A delicious, light stew with no added fat.

Saved

Ingredients

Serves 6-8 servings

3small to medium carrots
2medium potatoes
2leeks
1 1/2 cupsdried chickpeas (about 300 grams)
1chicken leg and thigh, or 4 chicken legs
5 1/2-7 ouncesbeef shank (about 150-200 grams)
2-3salted soup bones
Hard-boiled egg and ham, optional

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Steps

1

Soak the chickpeas in water overnight.
2

In a pressure cooker, heat water. When the water is warm, add the chickpeas, chicken, and salted bones.
3

Peel and cut the carrots into pieces about 1 1/4 inches (3 cm) long. Peel and cut the potatoes in half. Slice the leeks into 1/2-inch (1 cm) rounds.
4

Meanwhile, as the water starts to boil, foam will appear on the surface. Use a skimmer or spoon to remove the foam until it stops forming.
5

Add all the chopped vegetables to the pot. Close the pressure cooker and cook for 30 minutes after the valve rises. After 30 minutes, turn off the heat and run the pot under cold water to release the pressure before opening. Your stew is now ready. You likely won't need to add salt since the bones are already salted, but adjust to taste if you like.