|Place of origin||Portugal|
|Variations||Cozido à portuguesa|
In Portuguese, the word cozido (Pronunciations: European: [kuˈzidu], Brazilian: [koˈzidʊ]) means "cooked" ,"boiled", or "baked", being the past participle of the verb cozer ("to cook", "to boil", or "to bake"). Spanish cocido is a cognate.
Preparation and ingredients
Cocido is made of various meats (pork, beef, chicken, mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (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, maragato, lebaniego, 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.
Cocido makes for a complete meal as it contains all the necessary components of a nutritious diet. In the past, it was a popular dish among laborers whose jobs involved significant physical exertion. It was eaten primarily during the winter, helping people who lived in homes with inadequate heating maintain their body heat. So, the vegetables used in cocido are typically winter vegetables like turnips, carrots, and cabbage. However, as vegetables are now available year-round, other vegetables may be substituted.
One commonality among all the regional variants is that the cocido is served in multiple courses in the same meal. The first course is usually a soup, followed by a second course of the beans and potatoes used in the soup, with the meat and vegetables from the soup as the third course. Each course is known as a vuelco (overturn) because the pot is turned over every time to empty out the ingredients. Recently, it has become popular in some areas to end with a plate of huevos estrellados.
Some ancient recipes (generally from convents) call for cocidos of up to fourteen courses, using an elaborate selection of ingredients.
During the 19th century, cocido was a common dish for servants in the homes of the wealthy. Often, too much would be made, and the excess would be given to the poor. Alternatively, the leftovers were tossed with eggs to be served for dinner or the next day, giving rise to the dish ropa vieja as well as arroz al horno and arroz con costra in Valencian cuisine.
Cozido à portuguesa
In Portugal, cozido à portuguesa is prepared with several vegetables (beans, potatoes, carrots, turnips, cabbages, rice), meat (chicken, pork ribs, bacon, pork ear and 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 heritage.[by whom?]
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. It is often served with olive oil and red wine.
Cozido de grão
Cozido de grão is prepared with chickpeas as the main ingredient.
Cozido das Furnas
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