Chicken Puchero

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point, while canola is budget-friendly.

chickpeas

🥗Healthier: lentils

💰Cheaper: beans

Lentils are nutritious and cook faster, while beans are often cheaper.

green beans

🥗Healthier: asparagus

💰Cheaper: frozen peas

Asparagus adds a unique flavor, while peas are cost-effective.

Make vegetable stock by adding 1 small carrot, 1 small onion, 2 cloves of garlic, 1 small celery stalk, and 1 bay leaf to 3 cups of water.

Set timer for 1 to 1.5 hours, turn heat to high until boiling, then reduce to low and simmer for the remaining time.

Strain the stock and cool it completely.

Add 3 pieces of chicken (2 legs and 1 thigh) to the stock along with 1/4 teaspoon each of salt and pepper.

Bring to a roaring boil, then reduce heat to medium and cook for 30 minutes.

After 30 minutes, add larger cut vegetables: potatoes, sweet potatoes, and squash (about 1 inch thick) along with a few small onions and garlic.

Transfer everything to a larger pot if necessary.

After boiling for 1 hour, skim off any impurities that rise to the top.

Add corn, celery, and carrot to the pot, adjusting the amount of celery and carrot to taste.

Cooking Techniques

Equipment Needed

Spice Level: