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Cinco de Mayo: Chicken Cocido

Source of Recipe

Internet


List of Ingredients

4 ribs celery, with leaves, chopped
2 large yellow onions, chopped
2 small red bell peppers, chopped
olive oil
2 tbsp. allspice berries
pepper to taste
1 5-8 lb. chicken with the neck, cut up
2 chicken bouillon cubes
2 small hot red chilies, cut in half
2 bay leaves
4 ears of corn, cut in 4 pieces
3 large carrots, peeled and cut in large chunks
4 medium red potatoes, cut in large pieces
salt to taste
Serve with warm flour tortillas, fresh lemons and chopped cilantro on the side


Recipe


Put olive oil in a large stock pot and heat. Add celery, onions, bell peppers and sauté until soft, about 5 minutes. Add about 4 cups of water and the pepper and allspice and bring to a boil.

Add the chicken parts and the neck, chilies, bay leaves and bouillon cubes and add enough water to cover the chicken and bring back to a boil. Reduce heat and simmer until chicken is cooked through, about 1 hour.

Add corn, carrots, and potatoes to the pot and simmer until vegetables are soft, about 30 minutes.

Season to taste with salt and pepper. Discard bay leaves, allspice berries and chicken neck.

YIELD: 8 Servings

NOTE: To make the more traditional Beef Cocido, replace the chicken with an equal amount of beef short ribs and change the bouillon cubes to beef.