Cocido () or cozido () is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries.
Etymology
In
Spanish language,
cocido is the
past participle of the verb
cocer ("to boil"), so it literally means "boiled thing". In Portuguese, the word
cozido means "cooked", "boiled" or "baked", being the past participle of the verb
cozer ("to cook", "to boil", or "to bake").
Preparation and ingredients
Cocido is made of various
(
pork,
beef, chicken,
mutton),
and
like
cabbage,
,
,
,
and
(
garbanzos). Other foods (such as eggs or
cheese) can be added before serving. Due to the wide regional diversity of the dish, the word
cocido is typically followed by the place of origin (e.g.,
madrileño,
, Cocido lebaniego, ).
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.
Portuguese cozido
Cozido à portuguesa
In Portugal,
cozido à portuguesa is prepared with several vegetables (beans,
,
,
, cabbages,
rice), meat (chicken,
pork ribs,
bacon, pork ear and trotters, various parts of
beef),
(chouriço,
farinheira,
morcela,
blood sausage), and other ingredients.
Numerous regional variations exist throughout
Portugal, and the dish is considered part of the Portuguese heritage.
It is a rich stew that usually includes beef shin, pork, assorted offal, Portuguese smoked sausages (morcela, farinheira and chouriço) and in some regions chicken, served with cabbage, carrots, turnips, rice, potatoes, and collard greens.
Cozido de grão
Cozido de grão is prepared with
as the main ingredient.
Cozido das Furnas
On São Miguel Island in the
Azores,
cozido is a beef-forward dish known as
cozido das Furnas. It is buried in the fumeroles of Lagoa das Furnas and cooked underground for four to five hours.
Brazilian cozido
In
Brazil,
,
,
, and
cassava are commonly used.
can also be included in Brazilian
cozido dishes.
See also
Notes
