COCIDO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Heat a Dutch oven or soup pot over medium to medium high heat with extra-virgin olive oil. Add chorizo and render 2 to 3 minutes. To chorizo, add cabbage and begin to cook it down. While cabbage wilts, trim the leeks of top 3 to 4 inches and root ends then halve them lengthwise and thinly slice. Soak in large bowl of water to release grit. Repeat of leeks are especially sandy. Wipe down work area. Dry the leeks on kitchen towel and add to cabbage with some grated carrot. Season with salt and pepper and bay leaf and sweat the vegetables 3 to 4 minutes. Add chick peas and chicken stock to the pot, cover to bring up to a boil.
- Uncover pot and turn heat back a bit but keep at a low boil. Stir chicken into soup.
- Add ground meat to a bowl and top with bread crumbs or crumbled bread. Season the bread with paprika, cinnamon, nutmeg, salt and pepper. Add a handful of parsley to the bowl and an egg. Mix and form 1-inch meatballs, adding them to the soup as you work. Wash up and simmer meats 5 minutes then stir in egg pasta and simmer 5 minutes more. Turn off soup.
- While the soup cooks, combine remaining parsley with lemon zest, and chopped garlic Place seeded and chopped tomatoes in a small bowl and combine with lemon-garlic-parsley mixture.
- Serve Cocido in shallow bowls and top with spoonfuls of tomato topping to stir in.
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mrs ruma
[email protected]This cocido is a classic Spanish dish that is sure to please everyone.
Aashik Kalo
[email protected]I'm not a big fan of chickpeas, but I really enjoyed them in this cocido.
christine baptiste
[email protected]This cocido is a great way to use up leftover vegetables.
Khaliphile Nosipho
[email protected]I love making cocido in my slow cooker. It's so easy to just throw all the ingredients in and let it cook all day.
Shafan Hussain
[email protected]This cocido is perfect for a cold winter day. It's hearty and filling, and the broth is so flavorful.
robiul shike
[email protected]I'm a vegetarian, so I made this cocido without any meat. It was still delicious!
Mohammad Limon
[email protected]I'm allergic to pork, so I substituted chicken in this recipe. It turned out great!
Sherali Mahar
[email protected]This recipe is missing some key ingredients. I had to add a few things to make it taste right.
LehlogonoloSonny Machethe
[email protected]I followed the recipe exactly, but my cocido didn't turn out as flavorful as I expected. I think I might have used the wrong type of paprika.
Kari Huttunen
[email protected]This cocido was a bit too salty for my taste. I think I'll use less salt next time.
Otgoo G
[email protected]I'm not a big fan of cocido, but I thought I'd give this recipe a try. I was pleasantly surprised! The broth was flavorful and the meat was tender. I would definitely make this again.
Jeremy Sneex
[email protected]This recipe is a keeper! The cocido was so easy to make and it turned out so flavorful. I loved the combination of the different meats and vegetables.
Husnainali HUSNAINALI
[email protected]I made this cocido for my family last night and it was a hit! Everyone loved the smoky flavor of the paprika and the tender meat. I will definitely be making this again.
Miss Olivia
[email protected]This cocido recipe was absolutely delicious! The broth was rich and flavorful, and the meat and vegetables were cooked to perfection. I especially loved the potatoes and carrots, which were soft and tender. I would definitely recommend this recipe to