 Portuguesecozido de grão (chickpeacozido) | |
| Alternative names | Cozido |
|---|---|
| Type | Stew |
| Place of origin | Iberian Peninsula |
| Variations | Cocido madrileño,cocido montañés,cocido maragato [es],cocido de pelotas [es],cocido andaluz [es],cocido de Lalín [es],berza gaditana [es],cocido lebaniego,cozido à portuguesa |
Cocido (Spanish:[koˈθiðo])[a] orcozido (Portuguese:[kuˈziðu]ⓘ)[b] is a traditionalstew eaten as a main dish inSpain,Portugal,Brazil and otherHispanophone andLusophone countries.[1][2]
InSpanish,cocido is thepast participle of the verbcocer ("to boil"), so it literally means "boiled [thing]". InPortuguese, the wordcozido means "cooked", "boiled" or "baked", being the past participle of the verbcozer ("to cook", "to boil", or "to bake").[1]
Cocido is made of variousmeats (pork,beef,chicken,and mutton),embutidos andvegetables likecabbage,turnips,parsnips,potatoes,carrots andchickpeas (garbanzos). Other foods (such aseggs orcheese) can be added before serving. Due to the wide regional diversity of the dish, the wordcocido is typically followed by the place of origin (e.g.,madrileño,maragato [es],lebaniego,galego [gl]).
The basic method of preparation involves slow cooking over low heat.Cozido may be prepared with a wide variety of vegetables, meats, fish, and seafood.[3] Ingredients vary across regions.
In Portugal,cozido à portuguesa is prepared with several vegetables (beans,potatoes,carrots,turnips,cabbages,rice), meat (chicken,pork ribs,bacon, porkear andtrotters, various parts ofbeef),smoked sausages (chouriço,farinheira,morcela,blood sausage), and other ingredients.[4][5] Numerous regional variations exist throughoutPortugal, and the dish is considered part of thePortuguese heritage.[by whom?]
It is a rich stew that usually includes beef shin, pork, assorted offal, Portuguese smoked sausages (morcela,farinheira andchouriço) and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens.
Cozido de grão is prepared withchickpeas as the main ingredient.
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OnSão Miguel Island in theAzores,cozido is a beef-forward dish known ascozido das Furnas. It is buried in the fumeroles ofLagoa das Furnas and cooked underground for four to five hours.[6][7]
InBrazil,potatoes,sweet potatoes,carrots, andcassava are commonly used.[8]Bananas can also be included in Braziliancozido dishes.[9]
