Baked Chicken Cocido

This has meat, vegetables, and what ends up being a very flavorful broth to spoon over your rice.

This takes a lot less time than making a real cocido, which can be a blessing during amid the holiday rush. It is a one-pan meal (if you don’t count  the sauce), and goes from oven to  the table with hardly any fuss.

This has meat, vegetables, and what  ends up being a very flavorful broth to spoon over your rice.

Baked Chicken Cocido

Johanna de Larazzabal-Blancos
This has meat, vegetables, and what ends up being a very flavorful broth to spoon over your rice.
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Course Main Dishes
Cuisine Spanish
Servings 4


Baked Chicken Cocido

  • 4 pieces Chicken (quarters), (use leg and thigh parts)
  • 100 to 150 Grams Spanish chorizo cut into 3/4-inch pieces
  • 100 to 150 Grams bacon (use bacon slab), cut into half-inch chunks
  • 200 Grams cabbage cut into 6 wedges
  • 1 large carrot
  • 1 large Potatoes
  • 1 large white onion cut into chunks
  • 5 cloves Garlic unpeeled
  • 1 Cup canned chickpeas (garbanzos)
  • 2 cups chicken stock
  • Salt
  • olive oil
  • 6 cloves Garlic peeled and finely chopped
  • 2 (400-gram) cans tomatoes chopped
  • Salt


  • Preheat oven to 350°F.
  • Arrange chicken, chorizo, bacon, cabbage, carrot, potato, onion, garlic, and chickpeas in a baking dish where everything fits, more or less, in one very tight layer. Squeeze everything in. I use my biggest baking dish for this.
  • Carefully pour stock into the dish. Shake the dish gently so the liquid settles on the bottom. Sprinkle salt and pepper on each of the chicken pieces. Cover completely with a large piece of foil and bake in the preheated oven for 45 minutes.
  • Remove foil and continue to bake for 15 to 30 more minutes, or until the chicken is cooked through and the vegetables are soft.
  • While your chicken is baking, make your sauce: Heat a saucepan over medium-high heat. Add a few generous swirls of olive oil. Add garlic and sauté until soft but not browned. Add tomatoes, salt, and pepper; cook, stirring occasionally, until a lot of the liquid has evaporated and the sauce is thick and pulpy. Add a couple more swirls of olive oil, stir, and cook for a few more minutes. Taste and adjust seasoning. Serve alongside baked chicken.
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