Chickpea Stew (Cocido) With Chicken Broth Recipe by Dale Candela
Cooking Instructions 1 Soak the chickpeas in water in a pressure cooker the day before (I left them for about 24 hours). 2 The next day, drain the chickpeas and add fresh water. 3 Add the bones (ham, canilla), the two chicken legs, the piece of beef shank, and the piece of salted pork fatback. Fill with water up to the maximum mark. 4 Bring to a boil over medium-high heat, uncovered. When it starts to boil, skim off any foam with a skimmer or small strainer. 5 Once skimmed, close the pressure cooker and secure the lid. 6 Wait until the pressure indicator starts spinning, then cook for 20 minutes. Meanwhile, peel and cut the potatoes, carrots, leek, and onion. I like to cut the potatoes and carrots into different sizes, and I add the half leek and half onion whole, without chopping. 7 After 20 minutes, turn off the heat and release the pressure. Wait until all the steam has escaped before opening the lid. Then, carefully remove the lid little by little. 8 Remove the two chicken legs and set them aside (leave the beef and bones in the pot). This is a good time to take out some broth for soup if you want—keep in mind this first broth is the most flavorful. I like to remove more than half for soup and add water to the pot for the second batch. 9 Now add the vegetables you prepared earlier to the pot with the chickpeas (which still have the pork fatback, bones, and beef). 10 Close the pressure cooker again, and when it starts to boil and the indicator spins, cook for 7 minutes. When done, turn off the heat, remove from the stove, and release the pressure as before before opening the lid. 11 Once finished, I like to add back as much of the reserved broth as will fit, so the flavors mix (if you don’t want to make soup, you can skip removing the broth in step 8). Once mixed, pour the broth into containers (be careful not to include chickpeas), and leave as much broth in the pot as you want for the stew. 12 You can add some of the reserved chicken to the containers. Let them cool before refrigerating or freezing. 13 Now remove the bones and meat and set them aside with the rest of the chicken. I also remove the half leek and half onion (you can use all of this later to make croquettes). 14 Finally, serve the stew and top with any of the reserved meats you like (a bit of chicken, beef, pork fatback, etc.). Enjoy! 15 Final tips: If you don’t have a pressure cooker, you can still make this recipe, but the cooking times will be much longer. You’ll need to check the chicken first, then the potatoes as they cook. You can also add green beans if you have them—I didn’t, so I left them out. And of course, use the leftovers from the stew to make croquettes (I’ll share that recipe soon!). 1 Soak the chickpeas in water in a pressure cooker the day before (I left them for about 24 hours). 1 Soak the chickpeas in water in a pressure cooker the day before (I left them for about 24 hours). 2 The next day, drain the chickpeas and add fresh water. 2 The next day, drain the chickpeas and add fresh water. 3 Add the bones (ham, canilla), the two chicken legs, the piece of beef shank, and the piece of salted pork fatback. Fill with water up to the maximum mark. 3 Add the bones (ham, canilla), the two chicken legs, the piece of beef shank, and the piece of salted pork fatback. Fill with water up to the maximum mark. 4 Bring to a boil over medium-high heat, uncovered. When it starts to boil, skim off any foam with a skimmer or small strainer. 4 Bring to a boil over medium-high heat, uncovered. When it starts to boil, skim off any foam with a skimmer or small strainer. 5 Once skimmed, close the pressure cooker and secure the lid. 5 Once skimmed, close the pressure cooker and secure the lid. 6 Wait until the pressure indicator starts spinning, then cook for 20 minutes. Meanwhile, peel and cut the potatoes, carrots, leek, and onion. I like to cut the potatoes and carrots into different sizes, and I add the half leek and half onion whole, without chopping. 6 Wait until the pressure indicator starts spinning, then cook for 20 minutes. Meanwhile, peel and cut the potatoes, carrots, leek, and onion. I like to cut the potatoes and carrots into different sizes, and I add the half leek and half onion whole, without chopping. 7 After 20 minutes, turn off the heat and release the pressure. Wait until all the steam has escaped before opening the lid. Then, carefully remove the lid little by little. 7 After 20 minutes, turn off the heat and release the pressure. Wait until all the steam has escaped before opening the lid. Then, carefully remove the lid little by little. 8 Remove the two chicken legs and set them aside (leave the beef and bones in the pot). This is a good time to take out some broth for soup if you want—keep in mind this first broth is the most flavorful. I like to remove more than half for soup and add water to the pot for the second batch. 8 Remove the two chicken legs and set them aside (leave the beef and bones in the pot). This is a good time to take out some broth for soup if you want—keep in mind this first broth is the most flavorful. I like to remove more than half for soup and add water to the pot for the second batch. 9 Now add the vegetables you prepared earlier to the pot with the chickpeas (which still have the pork fatback, bones, and beef). 9 Now add the vegetables you prepared earlier to the pot with the chickpeas (which still have the pork fatback, bones, and beef). 10 Close the pressure cooker again, and when it starts to boil and the indicator spins, cook for 7 minutes. When done, turn off the heat, remove from the stove, and release the pressure as before before opening the lid. 10 Close the pressure cooker again, and when it starts to boil and the indicator spins, cook for 7 minutes. When done, turn off the heat, remove from the stove, and release the pressure as before before opening the lid. 11 Once finished, I like to add back as much of the reserved broth as will fit, so the flavors mix (if you don’t want to make soup, you can skip removing the broth in step 8). Once mixed, pour the broth into containers (be careful not to include chickpeas), and leave as much broth in the pot as you want for the stew. 11 Once finished, I like to add back as much of the reserved broth as will fit, so the flavors mix (if you don’t want to make soup, you can skip removing the broth in step 8). Once mixed, pour the broth into containers (be careful not to include chickpeas), and leave as much broth in the pot as you want for the stew. 12 You can add some of the reserved chicken to the containers. Let them cool before refrigerating or freezing. 12 You can add some of the reserved chicken to the containers. Let them cool before refrigerating or freezing. 13 Now remove the bones and meat and set them aside with the rest of the chicken. I also remove the half leek and half onion (you can use all of this later to make croquettes). 13 Now remove the bones and meat and set them aside with the rest of the chicken. I also remove the half leek and half onion (you can use all of this later to make croquettes). 14 Finally, serve the stew and top with any of the reserved meats you like (a bit of chicken, beef, pork fatback, etc.). Enjoy! 14 Finally, serve the stew and top with any of the reserved meats you like (a bit of chicken, beef, pork fatback, etc.). Enjoy! 15 Final tips: If you don’t have a pressure cooker, you can still make this recipe, but the cooking times will be much longer. You’ll need to check the chicken first, then the potatoes as they cook. You can also add green beans if you have them—I didn’t, so I left them out. And of course, use the leftovers from the stew to make croquettes (I’ll share that recipe soon!). 15 Final tips: If you don’t have a pressure cooker, you can still make this recipe, but the cooking times will be much longer. You’ll need to check the chicken first, then the potatoes as they cook. You can also add green beans if you have them—I didn’t, so I left them out. And of course, use the leftovers from the stew to make croquettes (I’ll share that recipe soon!). 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