Chicken and Vegetable Puchero

Name: Chicken and Vegetable Puchero
Total time: 5400 s
Yield: Serves 3 servings
Ingredients: 14 oz dried chickpeas or canned chickpeas, as preferred (400 grams); 1/2 chicken; 3 carrots; 4 celery stalks; 1 turnip; 3 medium potatoes; 1 leek; Salt, to taste; 1 chicken bouillon cube

Hoy Cocino, RICO RICO. @juanantonio1780

Ceuta

This is one of the most nutritious dishes you can have—perfect for curing a cold and comforting for both kids and adults. It's budget-friendly, quick to make, and any leftovers can be turned into delicious new meals, like Ropa Vieja, croquettes, or even Pringá toast. Nutritionally, it's packed with protein from the chicken and chickpeas, and vitamins from the vegetables. I've probably had gallons of this broth over my life—maybe enough to fill a few swimming pools! During winter, we always had puchero, especially the broth, because as my father used to say: a good puchero broth can bring you back to life. ORIGINS: The word 'puchero' (from the Latin pultarius, from puls—flour cooked in water, through puche) refers to several types of stews made in Argentina, Bolivia, Colombia, Spain, the Philippines, Mexico, Paraguay, Peru, Uruguay, and southern Brazil. The name comes from the traditional clay pot used to cook these dishes throughout history. In Colombia, Ecuador, the Dominican Republic, Venezuela, and Puerto Rico, it's known as Sancocho.

Hoy Cocino, RICO RICO. @juanantonio1780

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Ingredients

1 hour 30 minutes

Serves 3 servings

14 ozdried chickpeas or canned chickpeas, as preferred (400 grams)
1/2chicken
3carrots
4celery stalks
1turnip
3medium potatoes
1leek
Salt, to taste
1chicken bouillon cube

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Steps

1 hour 30 minutes

1

If using dried chickpeas, soak them in water with a generous amount of salt the night before, about 12 hours.
2

Add water to a large pot and bring to a boil over high heat.
3

Rinse the chickpeas in a colander under running water.
4

When the water is warm, add the chickpeas and the half chicken (skin removed and cut in two pieces).
5

Skim off any white foam that forms on the surface.
6

Wash the potatoes, peel, rinse, and cut into chunks. Peel the carrots with a peeler, rinse, and slice. Peel, wash, and slice the turnip. Wash the celery well under running water, remove the strings, and cut into pieces. Trim the green part and first layer from the leek, then wash thoroughly under running water.
7

Add all the vegetables and potato pieces to the pot, cover, and continue skimming off any impurities until no more foam appears. Add the crumbled bouillon cube.
8

Reduce the heat to low-medium and cook for 1 hour and 30 minutes.
9

Serve hot, however you like. I served the broth with some rice, chickpeas, potato, a bit of vegetable, and shredded chicken. The rest I enjoyed as Pringá. Enjoy!