Main content

Cocido Madrileno

This dish is for the morning after a big night out on the town. It is the perfect hangover cure.



  • 1.

    Put the meats, chicken, onion, garlic, bay leaves, and peppercorns in a large stockpot, cover with water, and bring to a boil. Skim off the foam, add the chickpeas, lower the heat, cover, and simmer gently for 2 hours, or until the chickpeas are soft.

  • 2.

    Meanwhile, bring a large pot of salted water to a boil, add the cabbage and potatoes, and cook until tender, about 25 minutes; drain and keep warm.

  • 3.

    Ladle the broth from the meats into bowls (keep the meats warm in a little broth) and serve as a first course with the noodles, onion, and peppers. Serve the meats and chickpeas as a second course with the potatoes and cabbage, moistening everything with a bit of broth.

» Metric Converter

» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Cabernet Sauvignon and Grenache are the best wines to pair with Cocido Madrileno.


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings