 |
| Baked Chicken Cocido |
Serves 4 Prep Time 10 minutes Cooking Time 1 hour and 15
minutes
Baked Chicken Cocido ingredients: 4 pieces chicken
quarters(leg and thigh). 100 to 150 gram Spanish chorizo, cut into 3/4-inch
pieces. 100 to 150 grams meat slab, cut into half-inch chunks. 200 grams
cabbage (about half of a small or medium one), cut into 6 wedges. 1 large
carrot (about 130 grams). 1 large potato (about 150 to 200 grams). 1 large
white onion, cut into chunks. 5 cloves garlic, unpeeled. 1 cup canned chickpeas
(garbanzo beans). 2 cups chicken stock. salt and pepper
Ingredients for the Sauce: Olive oil. 6 cloves garlic,
peeled and finely chopped. 2(400-gram) cans chopped tomatoes. salt and pepper
Baked Chicken Cocido recipe: 1- Preheat oven to 350F. 2-
Arrange chicken, Chorizo, meat, cabbage, carrot, potato, onion garlic, and
chickpeas in a baking dish where everything fits more or less, in one very
tight layer. Squeeze everything in. I use my biggest baking dish for this. 3- Carefully
pour stock into the dish. She the dish gently so the liquid settles on the
bottom. Sprinkle salt and pepper on each of the chicken pieces. Cover
completely with a large piece of foil and bake in the preheated oven for 45
minutes. 4- Remove foil and continue to bake for 15 to 30 more minutes or until
the chicken is cooked through and the vegetables are soft. 5- White your
chicken is baking makes your sauce: Heat a saucepan over medium-high heat. Add
a few generous swirls of olive oil. Add garlic and sauté until soft but not
browned. Add tomatoes, salt, and pepper; cook, stirring occasionally, until a
lot of the liquid has evaporated and the sauce is thick and pulpy. Add a couple
more swirls of olive oil, stir, and cook for a few more minutes. Taste and
adjust seasoning. Serve alongside baked chicken
Tip: Just as with regular concido or out well-loved puchero,
You can turn the leftovers into a soup the next day. just cut up the remaining
meat and vegetables, add whatever is left of the broth and sauce, Place
everything in a pot and bring to a simmer. Add water or more stock if there is
not enough liquid. It's the perfect holiday leftover meal
