Madrid stew is the most emblematic stew of Spanish cuisine. This light version replaces fatty sausages with free-range chicken and adds more vegetables, maintaining all the flavor of the traditional broth. It is served in three dishes: soup, chickpeas and meat with vegetables.
Mediterranean
Light Madrid stew with chickpeas and vegetables
Light Madrid stew with chickpeas, chicken, seasonal vegetables. Healthy version of the most traditional and comforting Spanish stew.
- Spain
- MAIN COURSES
- Light
- High protein
- Low fat
- High fiber
- Low sugar
- medium
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 390 kcal
- Protein 32 g
- Fiber 11 g
- Carbohydrates 42 g
- Fat 8 g
- Sodium 480 mg
Story behind the dish
Preparation
Light Madrid stew with chickpeas and vegetables is a preparation from Spain with medium difficulty. Reserve about 110 minutes in total (20 for mise en place and preparation, 90 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of dried chickpeas (soaked for 12 hours).
- Have ready: 1 chicken carcass 2 skinless thighs.
- Have ready: 200 g of green beans.
- Have ready: 3 carrots.
- Have ready: 2 medium potatoes.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
In a pressure cooker
In a pressure cooker, place the chicken covered with cold water; Bring to a boil and skim. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Add the chickpeas in a network
Add the netted chickpeas, leek, celery, garlic, saffron and bay leaf; Close and cook for 35 minutes from when the pressure rises. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Open
Open, add carrots, potatoes and beans; pressure 10 more min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add cabbage; uncovered kitchen 15 min
Add cabbage; kitchen uncovered 15 min. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Strain broth for soup; boil with noodles if you wish
Strain broth for soup; boil with noodles if desired. When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
When it comes to a boil, adjust the heat to maintain a constant bubbling, not an uncontrolled boil.
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Serve the first turnaround: soup
Serve the first turnaround: soup. Second: chickpeas with vegetables. Third: shredded chicken. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
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Serve with homemade tomato sauce and pickles to taste.
Serve with homemade tomato sauce and pickles to taste. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Let the meat rest for a few minutes after cooking so the juices can redistribute before slicing.
- If you use canned legumes, drain and rinse them to reduce sodium and improve flavor.
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