Cocido Madrileño Recipe

Prepare chickpeas

If using dried chickpeas, drain the overnight-soaked chickpeas and set aside. If using canned, drain and rinse and add them later in step 6.

Brown pork belly and chicken

In a large heavy-bottomed pot (6–8 quart) heat 1 tablespoon of olive oil over medium-high heat. Add the pork belly pieces and brown on all sides, 5–7 minutes. Transfer to a plate. Add the chicken pieces (skin-side down) to the pot and brown lightly, 4–5 minutes per side. Transfer chicken to the plate with pork.

Build the stock

Return all browned meat to the pot. Add the soaked and drained chickpeas, bay leaves, salt, pepper and pour in the 2500 ml water. Bring to a gentle simmer over medium heat, skimming any foam that rises. Reduce heat to low, partially cover and simmer gently for 60–75 minutes until chickpeas are nearly tender (if using canned chickpeas, simmer 30–35 minutes instead).

Make the sofrito

While the broth simmers, heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and a pinch of salt and cook until translucent, about 6–8 minutes. Add the diced red peppers and carrots and sauté until softened, 8–10 minutes. Stir in the minced garlic and cook 1 minute until fragrant.

Season the sofrito

Stir in the tomato paste, smoked paprika and ground cumin. Cook and stir for 2 minutes to marry flavors, loosening any browned bits with a splash of water if needed. Remove from heat.

Add chorizo and optional potatoes

In the last 20–25 minutes of the broth simmer, add the sliced chorizo and optional halved potatoes to the pot. Return to a gentle simmer.

Combine sofrito with broth

After the chickpeas are nearly tender (about 60–75 minutes), stir the prepared sofrito into the pot. Taste and adjust salt and pepper. Continue simmering gently for another 20–25 minutes so flavors meld and all components are tender and the chicken is cooked through (internal temperature 75°C/165°F).

Remove the bay leaves. Using tongs, transfer chicken and pork belly to a cutting board. Slice or pull the chicken into portions and cut pork into serving pieces. If you prefer a clearer broth, skim excess fat from the surface before serving.

Ladle chickpeas, chorizo, vegetables and broth into shallow bowls, top with chicken and pork. Sprinkle chopped parsley over each bowl and serve with lemon wedges for squeezing, if desired.

Serve hot as a hearty stew with crusty bread or rice. Leftovers keep refrigerated for 3–4 days and flavors deepen on day two.