📝 About This Recipe
A true cornerstone of Canary Islands comfort food, Rancho Canario is a thick, restorative stew that tells the story of the archipelago's history. It combines tender chickpeas, golden potatoes, and thick noodles in a saffron-scented broth enriched with chorizo and salt pork. This 'one-pot wonder' is celebrated for its ability to warm the soul, offering a perfect balance of smoky, savory, and starchy elements that get even better the next day.
🥗 Ingredients
The Legumes and Proteins
- 2 cups Dried Chickpeas (soaked overnight in water)
- 300 grams Beef Shank or Chuck (cut into bite-sized cubes)
- 150 grams Spanish Chorizo (firm, sliced into rounds)
- 100 grams Pancetta or Salt Pork (diced)
- 1 piece Chicken Thigh (on the bone for flavor)
The Aromatic Base (Sofrito)
- 3 tablespoons Extra Virgin Olive Oil (Spanish variety preferred)
- 1 piece Large Onion (finely diced)
- 1/2 piece Red Bell Pepper (finely diced)
- 4 pieces Garlic Cloves (minced)
- 1 large Roma Tomato (grated, skin discarded)
- 1 teaspoon Smoked Spanish Paprika (Pimentón) (sweet or bittersweet)
Vegetables and Finishing
- 3 medium Potatoes (peeled and 'cracked' into chunks)
- 150 grams Thick Noodles (Fideos No. 4) (short, thick pasta tubes)
- 1 pinch Saffron Threads (toasted and crushed)
- 1/2 teaspoon Cumin Seeds (ground)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 liters Water or Beef Stock (enough to cover ingredients by 3 inches)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Drain and rinse the soaked chickpeas. In a large heavy-bottomed pot or Dutch oven, add the chickpeas, beef, chicken thigh, and salt pork. Cover with 2 liters of water or stock.
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2
Bring the pot to a boil over high heat. Once boiling, use a slotted spoon to skim off any gray foam that rises to the surface to ensure a clean, clear broth.
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3
Reduce the heat to low, cover partially, and simmer gently for about 45-50 minutes, or until the chickpeas and beef are nearly tender.
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4
While the meat simmers, prepare the 'sofrito'. Heat olive oil in a separate skillet over medium heat. Sauté the onion and red pepper until softened and translucent, about 8 minutes.
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5
Add the minced garlic and sliced chorizo to the skillet. Cook for 3-4 minutes until the chorizo releases its vibrant red oil.
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6
Stir in the grated tomato and cook for another 5 minutes until the liquid has evaporated and the sauce is thick. Stir in the paprika for 30 seconds, then remove from heat so it doesn't burn.
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7
Once the chickpeas are ready, pour the sofrito mixture into the main pot. Stir well to incorporate the flavors.
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8
Add the 'cracked' potatoes to the pot. To 'crack' a potato, insert the knife and twist so the potato breaks naturally; this releases starch which thickens the stew beautifully.
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9
Add the crushed saffron and ground cumin. Simmer for 15 minutes until the potatoes are halfway cooked.
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10
Stir in the noodles (fideos). Continue to simmer for another 10-12 minutes until the noodles are tender and the potatoes are soft.
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11
Taste the broth and season with salt and pepper. Remove the chicken thigh, shred the meat, discard the bone, and return the meat to the pot.
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12
Turn off the heat and let the stew rest for 5-10 minutes. This 'reposado' period is crucial for the flavors to meld and the broth to reach its signature thick consistency.
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13
Garnish generously with fresh chopped parsley and serve in deep bowls.
💡 Chef's Tips
Always soak your chickpeas for at least 12 hours with a pinch of salt to ensure they cook evenly and remain creamy inside. Don't skip the 'cracking' method for the potatoes; the irregular edges release more starch than a clean cut, giving the stew its hearty body. If the stew becomes too thick after sitting, add a splash of hot water or broth to loosen it before reheating. For a deeper flavor profile, you can lightly toast the dry noodles in a pan with a drop of oil until golden before adding them to the stew. This dish is traditionally served 'a fuego lento'—low and slow is the key to tender meat and a rich broth.
🍽️ Serving Suggestions
Serve with a side of 'Mojo Rojo' (Canarian red pepper sauce) for those who want an extra kick of spice. Pair with a crusty piece of rustic bread to soak up the flavorful broth. A glass of medium-bodied Spanish red wine, such as a Rioja or a local Canarian Listán Negro, complements the smoky chorizo perfectly. Offer a small bowl of pickled green chillies or olives on the side to provide a bright, acidic contrast to the rich stew.