Legendary Dishes | Puchero Gaditano (chicken, chickpea, veal and vegetable broth and stew)

Puchero stew

SPAIN

This is an adaptation of the recipe in the book Gastronomy and Gaditana Cuisine by Carlos Spínola. His recipe was an adaptation of the various recipes known in 1830, when he compiled his book. A broth, the base for the velouté in croquettes, and a stew that contained variations with bread, chickpeas, noodles, potatoes and rice, the puchero Gaditano was a multi-functional creation that utilised the flavours of various cuts of meat on the bone. Jerez wine is an ingredient in some versions.

  • 1 ham hock
  • 1 kg chicken
  • 1 kg rib bones
  • 1 beef bone with marrow
  • 250 g beef shin / veal shin
  • 240 g chickpeas, soaked in water overnight
  • 200 g potatoes
  • 1 leek
  • 2 carrots
  • 2 celery stalks
  • 10 g salt
  • Water

Put all the ingredients in a large pot, add water to fill three quarters of the pot, simmer for three and a half hours, remove chicken meat after two hours.

Strain the liquid for puchero stock, remove the meat for other use such as croquettes, and serve the remainder as a stew with the chickpeas.