Monday, 25th May 2020

This Month's Magazine
This month’s recipe: Puchero

This monthÂ’s recipe: Puchero

The Spanish Chicken Soup


  • 2 chicken backs, 4 chicken feet and 1 chicken neck.
  • 1/4 onion
  • 2 carrots
  • 2 garlic cloves
  • 2 celery stalks 
  • cilantro, salt and pepper as desired



  1. Wash chicken parts and heat the skin to get rid of the remaining feather shafts and yellowish layer.
  2. In a pot, heat the chicken and vegetables in 8 cups of water on high flame until it boils. Once it boils, lower the flame and let boil slowly for at least 20 minutes.
  3. Add salt and pepper before serving.
  4. To give it more substance, once it boils, you can add some fideos (small fine pasta).

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