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Cocido madrileño tradicional

Categoría
Sopas y cremas
Dificultad
Medio
Porciones
6

Ingredientes

  • 250 gramos de garbanzos
  • 2 pechugas de pollo
  • 2 morcillas
  • 3 chorizos españoles
  • 1 trozo de tocino
  • 1 repollo
  • 1 cebolla
  • 3 zanahorias
  • 6 patatas pequeñas
  • 1 diente de ajo

Preparación

  1. Primero pondremos los garbanzos en remojo la noche anterior, con suficiente agua para que puedan remojarse bien. Como truco, añadir un puñado de sal gruesa marina para que la cocción al día siguiente sea mejor.
  2. En una olla con agua fría poner a cocinar la carne, el tocino y el pollo a fuego medio.
  3. Es importante que durante toda la cocción se vaya retirando la espuma que se forma y se vaya incorporando agua según sea necesario para que no se reseque.
  4. Cuando empiece a hervir, se añaden los garbanzos, previamente escurridos y lavados.
  5. Cuando rompa a hervir nuevamente, se añade la cebolla cortada en cascos y sal al gusto; lo dejamos a fuego medio por 2 o 3 horas, hasta que los garbanzos estén cocidos.
  6. Cuando falten unos 30 minutos para finalizar la cocción, pondremos en otra olla a cocer el repollo.
  7. Y en la olla del cocido añadiremos los chorizos, las morcillas y las zanahorias (peladas y partidas en trozos grandes).
  8. Cuando queden unos 15 minutos, añadiremos las patatas a la olla del cocido.
  9. Para finalizar, incorporar el repollo cocido, rectificar el sazón, ¡y listo!