Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, puchero (spanish cuisine). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Les mettre dans un grand faitout, couvrir d'eau froide, mettre le gîte et la macreuse. Ne jamais interrompre l'ébullition; et au besoin, rajouter de l'eau bouillante gardée en réserve. Puchero (cuisine espagnole) : Le puchero est un pot-au-feu de la cuisine espagnole associant du bœuf, du mouton, du saucisson, du jambon et des légumes. Le puchero, la plupart du temps très relevé, est également traditionnel en Amérique latine, où il est très souvent garni d' épis de maïs.

Puchero (Spanish cuisine) is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Puchero (Spanish cuisine) is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook puchero (spanish cuisine) using 8 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Puchero (Spanish cuisine):

1. Prepare 1-2 chicken tights (depends on amount of meat you want)
2. Make ready 2 handful rice
3. Get 1 Dried salted pig bone (hueso añejo)
4. Prepare 1 dried salted pig skin (trozo pellejo añejo)
5. Make ready 200 gr chickpeas
6. Make ready 1 carrot
7. Prepare Water
8. Make ready 1 steam of spearmint

Le "Puchero canario", comme la majorité des pots-au-feu espagnols, est un menu complet. Le bouillon permet de préparer une soupe en entrée, qui peut être accompagnée ensuite d'un bon «escaldón de gofio». Le puchero andalou, connu aussi sous le nom de olla ou de cocido, se compose d'un bouillon où ont été cuites des viandes de bœuf, de porc, de mouton et de poulet, avec du lard et des os, dont parfois un os de jambon. La base des légumes consiste en des pois chiches et des pommes de terre.

Steps to make Puchero (Spanish cuisine):

1. Put chickpeas in the water overnight with a little bit of soda powder
2. To the big pot add chickpeas, chicken tight, pig bone and pig skin, cover it with a lot of water
3. Cook it on the medium-high fire for about 1,5h or until chickpeas is ready
4. Check on it every 5-10 min to add more hot water if needed (until starting point)
5. Slice carrot and add to the pot after about 30min of cooking.
6. 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.
7. When chickpeas is ready make sure you have enough water and add rice. Cook for 15 min on medium-high fire
8. Separate chicken, remove bone and skin from the pot
9. Take a steam of spearmint and add to the pot after switching off fire. Let it rest for 10-15 minutes.

Le puchero andalou, connu aussi sous le nom de olla ou de cocido, se compose d'un bouillon où ont été cuites des viandes de bœuf, de porc, de mouton et de poulet, avec du lard et des os, dont parfois un os de jambon. La base des légumes consiste en des pois chiches et des pommes de terre. Elle peut être enrichie par des carottes, du chou, du céleri, des haricots, de la courge, des. Puchero is a meat and chickpea stew from the Andalusia region of Spain. Pork, sausages and often chicken are slow-simmered with hearty vegetables and garbanzo beans.

So that is going to wrap it up with this exceptional food puchero (spanish cuisine) recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!