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|Place of origin||Portugal|
|Variations||Cozido à portuguesa|
|Cookbook: Cozido Media: Cozido|
Preparation and ingredients
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/or seafood. Ingredients vary across regions
Cozido à portuguesa
In Portugal, cozido à portuguesa is prepared with multitude of 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), among others. 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 shin of beef, 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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- "cozido". Dicionário Michaelis (in Portuguese). Editora Melhoramentos. Retrieved 3 April 2017.
- "cozer". Infopédia (in Portuguese). Porto Editora. Retrieved 3 April 2017.
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