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() or ''cozido'' () is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries.
In Portugal, ''cozido à portuguesa'' is prepared with several vegetables (Phaseolus vulgaris, beans, potatoes, carrots, turnips, Brassica oleracea, cabbages, rice), meat (chicken as food, chicken, pork ribs, bacon, pork pig's ear (food), ear and pig's trotters, trotters, various parts of beef), smoked sausages (chouriço, farinheira, morcela, blood sausage), and other ingredients. Numerous regional variations exist throughout Portugal, and the dish is considered part of the Portuguese cuisine, 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.
In São Miguel Island, in the Azores, meaty ''cozido'' known as ''cozido das Furnas'' is cooked underground for four to five hours, with the natural heat from the volcanic activities.
() 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, Spanish, ''cocido'' is the past participle of the verb ''cocer'' ("to boil"), so it literally means "boiled [thing]". In Portuguese language, 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 meats (pork, beef, Chicken as food, chicken, mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (''garbanzos''). Other foods (such as Egg as food, 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. ''Madrid, madrileño'', ''Province of León, maragato'', ''Liébana, lebaniego'', ''Galicia (Spain), gallego''). The basic method of preparation involves slow cooking over a low heat. ''Cozido'' may be prepared with a wide variety of vegetables, meats, fish, and seafood. Ingredients vary across regions.Portuguese ''cozido''
''Cozido à portuguesa''
In Portugal, ''cozido à portuguesa'' is prepared with several vegetables (Phaseolus vulgaris, beans, potatoes, carrots, turnips, Brassica oleracea, cabbages, rice), meat (chicken as food, chicken, pork ribs, bacon, pork pig's ear (food), ear and pig's trotters, trotters, various parts of beef), smoked sausages (chouriço, farinheira, morcela, blood sausage), and other ingredients. Numerous regional variations exist throughout Portugal, and the dish is considered part of the Portuguese cuisine, 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 chickpeas as the main ingredient.''Cozido das Furnas''
In São Miguel Island, in the Azores, meaty ''cozido'' known as ''cozido das Furnas'' is cooked underground for four to five hours, with the natural heat from the volcanic activities.
Brazilian ''cozido''
In Brazil, potatoes, sweet potatoes, carrots, and cassava are commonly used. Bananas can also be included in Brazilian ''cozido'' dishes.See also
* Escudella i carn d'olla * ''Bollito misto'' * ''Caldeirada'' * ''Cassoulet'' * ''Cazuela'' * * ''Olla podrida'' * ''Pot-au-feu'' * ''Ragout'' * List of stewsNotes
References
{{Reflist, 2 Cocidos, Portuguese stews Brazilian stews Spanish soups and stews