Chifa-inspired Cocido Madrileño

Ingredients

In this Chifa-inspired version of Cocido Madrileño, we incorporate elements of Peruvian Chifa cuisine to add a unique twist to the traditional Spanish dish. The addition of soy sauce, cumin, and other Chifa spices infuses the broth with a distinct flavor profile. The use of Peruvian potatoes and cabbage further enhances the dish, giving it a touch of Andean influence. We alse have the original recipe for Cocido madrileño, so you can check it out.

• 500g (1.1 lb) beef shank, bone-in 500g (1.1 lb) beef shank, bone-in
• 500g (1.1 lb) chicken thighs, bone-in 500g (1.1 lb) chicken thighs, bone-in
• 200g (7 oz) chorizo sausage, sliced 200g (7 oz) chorizo sausage, sliced
• 2 medium Peruvian potatoes, peeled and cubed 2 medium Peruvian potatoes, peeled and cubed
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1/4 small cabbage, shredded 1/4 small cabbage, shredded
• 1 onion, chopped 1 onion, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add the beef shank, chicken thighs, chorizo, onion, garlic, bay leaves, cumin powder, paprika, soy sauce, salt, and pepper.
2. 2.
   Pour enough water to cover the ingredients and bring to a boil. Skim off any impurities that rise to the surface.
3. 3.
   Reduce the heat to low and simmer for 1 hour, or until the meats are tender.
4. 4.
   Add the potatoes, carrots, and cabbage to the pot. Continue simmering for another 20 minutes, or until the vegetables are cooked through.
5. 5.
   Remove the bay leaves and adjust the seasoning if needed.
6. 6.
   Serve the Chifa-inspired Cocido Madrileño hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Peruvian potatoes — Use yellow or purple Peruvian potatoes for an authentic touch. They hold their shape well during cooking and add a creamy texture to the dish.

Tips & Tricks

• For a spicier kick, add a chopped Peruvian rocoto pepper to the broth.
• Serve the Chifa-inspired Cocido Madrileño with a side of steamed rice for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Chifa-inspired Cocido Madrileño in deep bowls, allowing the flavorful broth to surround the meats and vegetables. Sprinkle fresh cilantro on top for a burst of freshness.

Presentation advice

Garnish the dish with a drizzle of soy sauce and a sprinkle of paprika for an attractive presentation. Serve with warm crusty bread on the side.