Alex Province’s Quick Version of a Traditional Cocido (Spanish Soup) · Faith Middleton's Food Schmoo
There’s nothing better than roasting a chicken low and slow for Sunday dinner. But, I don’t stop there. While I’m doing the dishes after dinner, I’ve got the chicken carcass in a stockpot...
Ingredients
- 2 quarts chicken stock
- 1 links uncured chorizo
- 1 can garbanzo beans ((or fresh garbanzo beans soaked overnight))
- 1 pound yukon gold potatoes or winter squash (chopped into chunks)
- 4 ounces spaghetti (broken in half (optional))
- 1 bunch kale or other leafy greens ((optional, for a northern Spanish twist))
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