A Mallorcan Memory I Can’t Forget
Hey there, fellow food lovers! Check out my recipe for Chilindrón - Spanish Stew. On my last trip to Mallorca, I stumbled upon this hidden gem - a cozy, family-run restaurant tucked away in a tiny village. It wasn’t the typical tourist spot; it was where the locals went. And let me tell you, I had the most unforgettable dish there: Chilindrón. Paired with fragrant saffron rice, every bite was like a warm hug and a story of the island’s rich traditions. I just knew I had to bring this Spanish flavour back home and share it with you all. If you’re like me and love discovering authentic flavours from your travels, then you’re in for a treat. Let’s recreate that Mallorcan culinary magic together in our kitchens. Ready to get into Spanish culinary heritage? Let’s dive in!
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The Charming Tale of Chilindrón: From simple roots to Culinary Stardom
A Dish from Aragón
Chilindrón comes from Aragón in northern Spain, a hearty stew of meat cooked down with peppers, tomato and plenty of paprika. I first had it on holiday in Spain and it stayed with me, so good and quite unlike anything I had cooked at home. This recipe is my way of holding on to that memory.
A Closer Look at the Ingredients
At its core, Chilindrón is a hearty stew made with peppers, tomatoes, onions, and garlic. The choice of meat can vary, but chicken and lamb are among the most popular. The dish’s signature red hue comes from the red bell peppers and tomatoes, which are simmered to perfection.
Variations: A Dish that Transcends Borders
- Navarre’s Touch: In the neighboring region of Navarre, Chilindrón is often prepared with a touch of white wine, adding depth and richness to the stew.
- Basque Influence: The Basque Country, known for its culinary innovations, sometimes adds a hint of spice to the Chilindrón, introducing a kick that contrasts beautifully with the dish’s natural sweetness.
- Modern Twists: Today’s chefs, always eager to innovate, have introduced variations like adding chorizo for an extra layer of flavour or using seafood instead of traditional meats.
Pairings: Enhancing the Chilindrón Experience
While Chilindrón is a star on its own, it’s often paired with sides that complement its rich flavours. Saffron rice, as you experienced, is a popular choice, but it’s also commonly served with crusty bread or even potatoes.
Chilindrón Today: A Symbol of Spanish Heritage
Today, Chilindrón is not just a dish; it’s a celebration of Spanish heritage, a testament to the country’s rich culinary tapestry. Whether it’s enjoyed in a small family-run restaurant in Mallorca or a bustling eatery in Madrid, the essence of Chilindrón remains the same - a heart-warming dish that brings people together. For another taste of Spain, try my paella with prawns and chorizo.
Recipe Card for Slow Cooker Chilindrón
Authentic Slow Cooker Chilindrón: Spanish Lamb, Chicken, and Chorizo Stew Recipe
Equipment:
- Hybrid Non Stick Frying Pan
Ingredients:
- 1.1 lbs Chicken pieces - (500g) (bone-in and skin on pieces like thighs or drumsticks)
- 1.1 lbs Lamb or Beef pieces - (500g) dieced (like shoulder chunks)
- 7 oz Chorizo sausage - sliced into rounds (iberico is the best)
- 4 Red Bell Peppers - deseeded and sliced
- 2 Green Bell Peppers - deseeded and sliced
- 4 Onions - medium, thinly sliced
- 8 Ripe Tomatoes - (800g) medium size, chopped
- 8 Garlic cloves - minced
- 1 cup White wine - (240ml)
- 4 Bay leaves
- 4 tbsp Olive oil
- 3 tsp Salt
- Black pepper - to your taste
- 4 tsp Paprika
- 0.85 cups Stock or broth - (200ml) (meat or vegetable)
- 1 jar Guindillas - Pickled chilli for garnish
Instructions:
- In a large skillet over high heat, add 2 tbsp of the olive oil. Once hot, add the chicken, lamb pieces, and chorizo slices. Brown them on all sides (you might need to do this in few batches). Transfer the browned meat to the slow cooker.
- In the same skillet, add the remaining olive oil. Sauté the onions until translucent. Add the garlic and sauté for another minute. Transfer the onion and garlic mixture to the slow cooker.
- On top of the meat and onions in the slow cooker, add the sliced red and green bell peppers, chopped tomatoes, and bay leaves. Sprinkle with salt, pepper, and paprika.
- Pour the white wine into the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Pour this mixture into the slow cooker.
- Add stock, the vegetables will release moisture as they cook. Cover and cook on the low setting for 6-8 hours or high setting for 3-4 hours (or until the meats are tender and flavours melded).
- Once done, taste and adjust the seasoning if necessary. If you desire a thicker sauce, you can thicken it with cornflour mixed with water.
- Serve the Chilindrón with rice, potatoes, or crusty bread to soak up the delicious sauce. Garnish with pickled chilli's for extra kick, enjoy your slow-cooked Chilindrón!
Nutrition:
Tips for the Best Chilindrón
- Let the choricero do the heavy lifting. Soak the dried peppers and scrape out the pulp, or use a spoonful of choricero paste, as that soft, sweet flesh is what gives the sauce its authentic character.
- Brown for flavour, then keep the oil. Sear the meat in batches so it colours rather than steams, and let the chorizo release its paprika oil first, tipping every bit into the pot.
- Control the liquid, don’t drown it. A slow cooker traps steam, so go easy on any added stock and finish with the lid off, or a little tomato purée, to bring the sauce back to a glossy, spoonable coat.
- Use a proper smoked paprika. A good Spanish pimentón, ideally the bittersweet (agridulce) kind, makes all the difference, and I stir it in off the direct heat so it never catches and turns bitter.
- A splash of wine lifts it. A little dry white wine, or even a drop of fino sherry, adds a gentle backbone once the alcohol has cooked off, so let it bubble for a minute before the slow, low simmer begins.
What to Serve With Chilindrón
🍽 For me, chilindrón is all about the sauce, so the first thing on the table is always a big basket of crusty bread for mopping every last bit from the bowl. It is lovely spooned over plain white or saffron rice, or alongside soft roasted or lightly fried potatoes to soak up all that smoky, peppery juice. A simple green salad on the side is all you need to round it off.
FAQ for Slow Cooker Chilindrón
What kind of meat works best for Chilindrón?
While the traditional Chilindrón uses lamb or chicken, you can also use pork or beef. The slow cooking process ensures that tougher meats become tender and flavorful.
Can I make this dish vegetarian?
Absolutely! Substitute the meat with hearty vegetables like eggplant, zucchini, or mushrooms. Chickpeas or lentils can also be added for protein.
How can I store leftover Chilindrón?
Chilindrón can be refrigerated in an airtight container for up to 3-4 days. It can also be frozen for up to a month. Just be sure to thaw and reheat thoroughly before serving.
What can I serve with Chilindrón besides saffron rice?
Crusty bread, roasted potatoes, or a simple green salad work wonderfully with Chilindrón.
Can I make Chilindrón ahead of time?
Yes, Chilindrón’s flavors often deepen and improve after a day, making it a great dish to prepare in advance.
What are choricero peppers, and what can I use if I can’t find them?
Choricero is a sweet, sun-dried Spanish pepper, and it is really the soul of a proper chilindrón sauce. Traditionally you soak the dried pods in warm water and scrape out the soft pulp, but a spoonful of jarred choricero or ñora paste does the same job. If you can find neither, stir in a couple of extra teaspoons of good smoked paprika along with a few chopped roasted red peppers, and you will still get that deep, smoky-sweet backbone.
My slow cooker sauce came out watery. How do I thicken it?
This is the most common slow-cooker question I get, and it is completely normal, as the meat and peppers release a lot of liquid as they cook. The easiest fix is to lift the lid for the last 20 to 30 minutes so the sauce can reduce and concentrate. You can also stir in a spoonful of tomato purée, or a little cornflour slackened with cold water, until it coats the back of a spoon.
Is chilindrón a spicy dish?
No, it is gently warming rather than hot. The choricero pepper and the paprika give it a rich, smoky sweetness rather than any real chilli heat, so it is very much a family-friendly stew. If you like a little kick you can use a spicier chorizo or add a pinch of hot smoked paprika, but the classic version stays mild.
Do I really need to brown the meat and chorizo before it goes in the slow cooker?
You can skip it if you are short on time, but I would always brown if you can. Searing the lamb or chicken builds a savoury depth you simply cannot get otherwise, and letting the chorizo colour for a minute renders out its brick-red, paprika-rich oil, which becomes the base of the whole sauce. Tip that oil and all the browned bits into the pot, and nothing is wasted.
A Few Words from the Chef
I first had chilindrón on holiday in Spain, and it really stayed with me, so good and quite unlike anything I had cooked at home. This recipe is my way of holding on to that memory. If you make it, I would love to hear what you think.
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