Chefs Binge · Spanish · Serves 6 servings

Authentic Slow Cooker Chilindrón: Spanish Lamb, Chicken, and Chorizo Stew Recipe

Chilindron, the stew of Aragon in northern Spain: chicken, lamb and chorizo cooked slowly with peppers, tomatoes and white wine until the meat falls apart.

Prep

30 min

Cook

4 hrs

Total

4 hrs 30 min

Serves

6 servings

Per serving

750 kcal

Ingredients

500 g Chicken pieces - bone-in and skin on, thighs or drumsticks

500 g Lamb or Beef pieces - diced, shoulder chunks

200 g 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

800 g Ripe Tomatoes - about 8 medium, chopped

8 Garlic cloves - minced

240 ml White wine

4 Bay leaves

4 tbsp Olive oil

3 tsp Salt

Black pepper - to your taste

4 tsp Paprika - sweet Spanish pimenton, bittersweet agridulce if you can get it

200 ml Stock - meat or vegetable

1 jar Guindillas - Pickled chilli for garnish

1 tsp Cornflour - optional, only if the sauce needs thickening

Equipment

Slow Cooker · Hybrid Non Stick Frying Pan · Tongs

Method

Browning the Meat. In a large frying pan 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.

Sautéing the Vegetables. In the same pan, 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.

Slow Cooker Layering. 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.

Deglazing the Pan. Pour the white wine into the pan and bring to a simmer, scraping up any browned bits from the bottom of the pan. Pour this mixture into the slow cooker.

Cooking. 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).

Final Adjustments. Once done, taste and adjust the seasoning if necessary. If you desire a thicker sauce, you can thicken it with cornflour mixed with water.

Serving. Serve the Chilindrón with rice, potatoes, or crusty bread to soak up the sauce, and garnish with pickled guindilla chillies.

Chef’s notes

Brown properly, in batches. Crowd the pan and the meat steams instead of colouring, and there is nothing later in a slow cooker that will put that back. Let the chorizo give up its red oil first and tip every bit of it into the pot.

Go easy on the stock. A slow cooker loses almost nothing to steam, and four onions and 800 g of tomatoes will give up a great deal of liquid on their own. The 200 ml is a starting point, not a target.

Watch the chicken at the long end. Six to eight hours on LOW is right for the lamb, and bone-in chicken is at the far edge of it. If yours is falling off the bone into the sauce sooner than you want, take the chicken out and let the lamb carry on.

The paprika goes in off the direct heat. It catches easily and burnt paprika turns the whole pot bitter with no way back.

Per serving Calories 750 kcal · Protein 50 g · Carbs 14.3 g · Fat 48 g · Saturates 15 g · Fibre 3.3 g · Sodium 1446 mg

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