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Argentinian beef and chicken stew (Puchero de carne y de gallina)

In Argentina, the name "puchero" refers to a recipe for a hearty stew, often with many different types of meat; this delicious puchero recipe needs to cook slowly so all aromas combine together in a perfect way. A tip: while cooking it would important to "skim" the broth to remove the bitter taste from the froth.


* 4 lb. Skirt or Flank steak with bone
* 1 whole chicken
* 2 lb. of beef bones with marrow
* 1 and 1/2 uncooked rice
* 2 carrots
* 1 leek, sliced
* 1 celery stalk, sliced
* 3 corn cobs
* 4 cloves of garlic
* 1 red tomato
* 1 onion
* 1 cabbage, shredded
* 2 lb. potato, diced
* 2 lb. sweet potatoes or yams, diced
* 1/2 lb. pumpkin or squash
* 3 chorizos sausages
* 2 Morcilla sausages (Blood sausages)
* 1/2 lb. panceta, or bacon


1) In a large pot, set the bones with marrow to boil in plenty of water for 25 minutes, then add the leek, celery, onion and finally the cabbage.

2) Cut the chicken in separate parts, trimming out excess fat. Bring to a boil add the meat, the chicken and season with salt. Simmer for 1 hour and 30 minutes then add the potatoes, carrots and squash.

3) Let everything simmer for 20 more minutes, then add the pancetta or bacon, chorizo sausages (previously pierced with a fork so they do not burst); simmer until the chorizos are done. Remove from heat.

4) We now turn to cooking the blood sausages separately in a pan, until done or about 30 minutes. With your hands break the corn cobs in halves then cook in boiling water until cooked or about 10-15 minutes.

5) Using some of the broth from this recipe make a rice soup by simply boiling the rice in it until the rice is cooked. Serve this dish in bowls, putting in the stew blood sausages and a corn cob half to everyone, and pour the rice soup separately.