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The ingredients needed to prepare Puchero (Spanish cuisine):
- Use of chicken tights (depends on amount of meat you want).
- Use of rice.
- Get of Dried salted pig bone (hueso añejo).
- You need of dried salted pig skin (trozo pellejo añejo).
- Get of chickpeas.
- Use of carrot.
- Use of Water.
- Use of steam of spearmint.
Steps to make Puchero (Spanish cuisine):
- Put chickpeas in the water overnight with a little bit of soda powder.
- To the big pot add chickpeas, chicken tight, pig bone and pig skin, cover it with a lot of water.
- Cook it on the medium-high fire for about 1,5h or until chickpeas is ready.
- Check on it every 5-10 min to add more hot water if needed (until starting point).
- Slice carrot and add to the pot after about 30min of cooking..
- You can use stock from the pot to make noodles soup for the next day. For that transfer some liquid to another pot. Don’t take a liquid right after putting extra water, wait for some time for it to get more flavor. After chickpeas is done you can also transfer some for the soup..
- When chickpeas is ready make sure you have enough water and add rice. Cook for 15 min on medium-high fire.
- Separate chicken, remove bone and skin from the pot.
- Take a steam of spearmint and add to the pot after switching off fire. Let it rest for 10-15 minutes..
It is basically a type of "cocido," which is a stew made from various meats, bones, and vegetables which may also include legumes and potatoes. Puchero or Pochero is a type of stew that is common to Spanish influenced countries such as the South America and the Philippines, The word "puchero" itself is a Spanish term that means "stew pot."The ingredient varies from region to region but the main ingredients that always stays the same are chick peas or white beans and meat which can be beef, goat, pork or chicken. If there is ever a Spanish meal that gleans real food, this is it. Puchero Andaluz is a humble peasants stew made with frugal pieces of rich fatty meats, legumes, seasonal root vegetables and winter greens. It's simmered low and slow creating a mineral rich bone broth to nourish our bodies keeping our immunity strong and healthy.
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