Puchero de Gallina (Boiled Chicken and Vegetable Pot)
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 500 g waxy potatoes, peeled and diced
- 3 carrots, sliced
- 2 leeks, sliced
- 300 g white cabbage, finely shredded
- 1 onion, finely chopped
- 1200 ml chicken stock
- 2 tbsp fresh flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 652 kcal
- Protein
- 49.8 g
- Carbohydrate
- 34.3 g
- of which sugars
- 12.3 g
- Fat
- 33.7 g
- of which saturates
- 9.3 g
- Fibre
- 7.7 g
- Salt
- 2.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the chicken thighs, onion and chicken stock in a large pan and bring to a simmer.
- 2
Cover and cook for 25 minutes, skimming off any foam.
- 3
Add the potatoes, carrots and leeks and cook, covered, for 20 minutes, until tender.
- 4
Stir in the cabbage and cook for a further 8-10 minutes, until the chicken is cooked through with no pink remaining and the cabbage is tender.
- 5
Scatter with parsley and serve in deep bowls with some of the broth.
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