Today I show you how I prepare my express homemade cocido madrile\u00f1o.<\/strong> It is quick because I make it in the pressure cooker instead of the several hours that the traditional recipe requires, but I assure you that it is delicious and you can leave it on medium heat.<\/p>\n\n\n\n
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Ingredients:<\/em><\/strong><\/h4>\n\n\n\n
One breakfast cup of chickpeas<\/li>
One chicken thigh<\/li>
200 gr of blood sausage<\/li>
2 ham bones<\/li>
1 cane bone<\/li>
2 sausages<\/li>
A slice of good cured ham<\/li>
100 gr green beans<\/li>
2 potatoes<\/li>
1 onion<\/li>
2 carrots <\/li>
Celery stick<\/li>
1 leek<\/li>
1\/4 cabbage <\/li>
Sprig of parsley<\/li>
Water<\/li>
Salt <\/li><\/ul>\n\n\n\n
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Recipe elaboration step by step:<\/em><\/strong><\/h4>\n\n\n\n
Soak a cup of chickpea breakfast the day before.<\/li>
Put in a pressure cooker, the chicken thigh, one carcass, the knuckle, the ham bones, the cane bone, the chorizos, and the taco of cured ham meat. Cover with water up to a little more than half of the pot and bring to a boil. You have to remove the foam that forms until it no longer comes out.<\/li>
I put the chickpeas in a net. I dip it. If not, put them loose.<\/li>
Then wash and prepare a handful of green beans, a stick of celery, a leek, a quarter of cabbage and a sprig of parsley and put it in the pot with a teaspoon of salt.\u00a0<\/li>
Peel two potatoes, two carrots and one onion, cut them in half and put them in the pot.\u00a0<\/li>
Close the pot and when steam starts to come out lower the heat to 5 and leave for 40 minutes. After this time let the pot cool down so that it can be opened (do not open the valve before).<\/li>
Open the pot, strain the broth into another pot. When you are going to eat degrease, taste and add salt if necessary and then boil the broth and add two handfuls of noodles and cook al dente.<\/li>
In a large bowl for the meats, chickpeas and vegetables, discarding the bones.<\/li><\/ol>\n\n\n\n
Some people prefer to eat everything together in one dish, the broth with the chickpeas, vegetables and meat all mixed together. I prefer to drink the broth on one side, and then dry the rest with a little Aove. To each his own!<\/p>\n\n\n\n
I hope you are encouraged to make this express homemade madrile\u00f1o stew<\/strong> , <\/strong>a delicious recipe that has many versions all over Spain. All of them are exquisite.<\/p>\n\n\n\n
![\"Express](\"https:\/\/www.culinaryspain.com\/wp-content\/uploads\/2023\/02\/IMG_4594-768x1024.jpg\")
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