Light cocido madrileño with chickpeas and chicken

Ingredients

For 1 serving

• Cooked chickpeas100 g
• Chicken legs110 g
• Chorizo20 g
• Potatoes100 g
• Carrots1
• Savoy cabbage100 g
• Chicken broth600 ml
• White rice20 g
• Garlic1 clove
• Saltto taste

Contains: celery,

In season: October – March

Method

1. Skin the chicken thighs; peel the carrot and cut it into 3–4 pieces, crush the garlic clove. Put the chicken, the whole chorizo, the garlic and carrot in a pot with the chicken stock.
2. Bring to the boil over medium heat, skim the surface with a spoon, then lower the heat and simmer, lid ajar, for 30 minutes, until the chicken is tender.
3. Meanwhile peel the potatoes and cut them into pieces of about 3 cm, cut the Savoy cabbage into wedges keeping a little core so they hold together, rinse and drain the chickpeas.
4. Add the potatoes, cabbage and chickpeas and cook for 15 more minutes over low heat, until the potatoes are fork-tender; season with salt.
5. With a slotted spoon lift out the meat and vegetables and keep them warm, covered. Bring the broth back to the boil, add the rice and cook for 15 minutes over medium heat, until soft.
6. Slice the chorizo. Serve the rice soup first, then the chicken, chorizo, chickpeas and vegetables, or everything together in one bowl.