I would put enough water to just to cover the meat, add whatever seasoning salt/garlic n onions.Cover your pot on a very low flame until the water evaporates. bout an hr.chck for tenderness,if it isn't as soft add more water till the water evaporates again.when the water is gone just let the meat get some color( a sear) then bake,broil,grill or fry!
If you are baking the chicken it is really not necessary to boil it first, just put it in the baking dish and set the oven to the temperature called for in the recipe. The only time I boil chicken is if I am making a soup or stew - boiling for 10 minutes or so cooks most of the meat off the bones.
If cooked, a year or two, if raw, a year.
it should take 10--25 mins if on a lifght simmer in stew...
its a meat stew
A conglomeration of meat, vegetables and herbs in a gravy.
Mixed meat stew.
Pochero is a stew so you must 'boil' the chickpeas, 'saute' the onion, 'braise' the meats in the broth. Throughout the preparation you would 'chop' the onion and 'slice' the meat as well as 'stir' the stew. These are the term and procedures you'd use.
You can boil any type of meat.
Lamb is typically the key ingredient in Suffolk stew.
Stew is a thick soup that might have beef in it or anything else that someone could put in them!
Mutton
lamb