4 ribs celery, with leaves,
2 large yellow onions, chopped
2 small red bell peppers, chopped
2 tbsp. allspice berries
pepper to taste
1 5-8 lb. chicken with the neck, cut up
2 chicken bouillon cubes
2 small hot red chilies, cut in half
2 bay leaves
4 ears of corn, cut in 4 pieces
3 large carrots, peeled and cut in large chunks
4 medium red potatoes, cut in large pieces
salt to taste
Serve with warm flour tortillas, fresh lemons and chopped cilantro on the side.
Put olive oil in a large stock pot
and heat. Add celery, onions, bell
peppers and sauté until soft, about 5 minutes. Add about 4 cups of
water and the pepper and allspice and
bring to a boil. Add the chicken
parts and the neck, chilies, bay leaves and bouillon cubes and add
water to cover the chicken and bring back to a boil. Reduce heat
until chicken is cooked through, about 1 hour.
Add corn, carrots, and potatoes to the pot and simmer until vegetables
about 30 minutes.
Season to taste with salt and pepper. Discard bay leaves, allspice berries
and chicken neck.
Notes: To make the more
traditional Beef Cocido, replace the chicken with
an equal amount of beef short ribs and change the bouillon cubes to beef.