Madrid's Famous Dish

Cocido Madrileño. Madrid's slow cooked pot. This dish goes back ages in history and is still super common nowadays. Most families will serve this on Sunday meals. There are many variants in Spain of the Cocido. Some eat the soup with all of the ingredients in, or only the chick peas, other eat it separately, which is the Madrid way.

I really like this dish and every chance I have a making it, it's on my menu. David is not too much of a fan due to the chick peas. Thank god, they serve it at work usually every 2 weeks :)

Cocido is a cooked pot of everything! Chorizo, morcilla, chicken, beef, chick peas, potatoes, carrots... Super easy to make as well. Just let it cook :)

Cocido Madrileño

Ingredients:

200gr morcillo (shin part of the beef)
2 chorizos
1 or 2 morcillas (blood sausages)
200gr dried chick peas
1/2 hen (I used chicken thighs)
4 potatoes
3 carrots
100gr lard (tocino)
1 or 2 beff bones
1 spanish dried ham bone
1/2 cabbage
soup noodles
water

Let the chick peas soak overnight.

In a large pot, add some water. Drop in the beef bones, jamon bones and lard.

Bring to a boil. When boiling, add the mocillo and the chick peas.

Here you might need to remove the mousse that forms on top.

After half an hour of cooking, add the chicken.

The chorizo.

After about another hour of cooking, add the carrots.

Half an another later, add the potatoes.

In a separate pot, cook the cabbage and morcilla with some water.

When the chickpeas are cooked and after about 3 hours, 3 1/2 hours of cooking, remove the meat and chickpeas (apart) from the stew.

Left soup.

Bring the broth to a boil. When boiling, add some soup noodles.

In the meatime, remove the chicken meat from the bones, slice the carrots, morcilla, chorizo, morcillo, lard...

Plate together the meats and chickpeas separately.

Serve the soup to each person with the rest of the cocido in the middle. This way, people can eat it the way they prefer. (I like adding chickpeas to the soup).

Enjoy this traditional Madrid dish!