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Cocido, a hot, nourishing stew, is the perfect defense against Madrid’s icy-cold winters. For a fuss-free meal, simply ladle into bowls. Or, follow the lead of the fancier homes and restaurants that serve the soup in three courses. The first is strained broth with a handful of noodles cooked inside. The second is a healthy portion of vegetables and the third – an array of meats.
medium carrots, cut into ½ inch rounds
medium yellow onion, roughly chopped
leek, white and pale green parts only, halved vertically and cut into ½ inch moons
1 can (8 oz.)
GOYA® Tomato Sauce
GOYA® Minced Garlic
GOYA® Cubitos Chicken Bouillon
beef chuck, cut into ¾ inch cubes
small ham hock (about ½ lb.)
2 cans (15.5 oz. each)
GOYA® Chick Peas, drained and rinsed
boneless, skinless chicken thighs and / or breasts, cut into 1 inch pieces
small new potatoes (about ½ lb.) halved
small MORCILLA (blood sausage), about 4 oz.
1 pkg. (3.5 oz.)
GOYA® Chorizo, cut into ½ inch rounds
GOYA® Fideos, broken into small pieces
Heat oil in large olla or large, heavy pot over medium-high heat. Add carrots, onions and leeks to pot. Cook until onions are translucent, about 10 minutes. Add 12 cups water, tomato sauce, garlic and bouillon to pot; bring to boil. Add beef and ham hock to pot; reduce heat to medium low. Simmer, covered, until beef begins to soften, about 1½ hours, skimming off foam and fat that rises to the surface.
Add chick peas, chicken, potatoes, blood sausage and chorizo to pot; cook until chicken is cooked through and potatoes are tender, about 30 minutes more, skimming off foam and fat that rises to the surface.
To serve as a soup, add fideos to pot and cook until al-dente, about 6 minutes. Divide soup evenly among serving bowls.
To serve in courses, using slotted spoon or fine mesh sieve, transfer carrots, leeks, chickpeas and potatoes to serving platter. Then transfer beef, chicken, chorizo and blood sausage to second platter. Remove meat from ham hock; discard bone. Tent meat and vegetables with foil to keep warm.
Using measuring cup, remove 1 cup broth from olla; set aside. Bring remaining broth to boil. Add fideos; cook until al dente, about 6 minutes.
For first course, evenly divide broth and noodles among serving bowls. For second course, moisten vegetables with ½ cup reserved broth; serve warm. For third course, moisten meat with remaining broth; serve warm.
Spanish chorizo is a cured sausage that has a brilliant, brick red color and a smoky, sometimes spicy flavor thanks to its central ingredients: pork, smoked paprika (pimentón) and garlic. GOYA® Chorizo (pictured here) adds depth of flavor to everything – from eggs and rice dishes to soups and stews – and makes a great Spanish snack on its own: Cut into 1 inch pieces and cook on a greased skillet until golden brown.
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