Easiest Way to Make Any-night-of-the-week Puchero (Spanish cuisine)

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to make a special dish, puchero (spanish cuisine). It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Puchero (Spanish cuisine) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look wonderful. Puchero (Spanish cuisine) is something that I’ve loved my entire life.

Pochero or Puchero is a well-loved Filipino stew. I know that you are familiar with this dish after we featured two variations: Beef Pochero and Chicken Pochero. 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.

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

The ingredients needed to make Puchero (Spanish cuisine):

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

Puchero is a strange but intriguing mixture of taste, created by beef in bananas and tomato sauce. It also made from chicken, pork. El PUCHERO ✅ es un plato representativo de los carnavales en el Perú. Hace poco probé el famoso Puchero en un viaje a Cajamarca.

Instructions 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.

El PUCHERO ✅ es un plato representativo de los carnavales en el Perú. Hace poco probé el famoso Puchero en un viaje a Cajamarca. Sabía que en diversas regiones de nuestro Perú lo preparaban. Find out how to cook this traditional dish from Canary Islands. See the ingredients and presentation suggestions on Spains official tourism portal

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