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
1
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.
2
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.
3
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.
4
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.
5
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).
6
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.
7
Serving. Serve the Chilindrón with rice, potatoes, or crusty bread to soak up the sauce, and garnish with pickled guindilla chillies.
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
Recipe © Chef Łukasz Babral · chefsbinge.com · for personal use only
chefsbinge.com/authentic-slow-cooker-chilindron-spanish-lamb-chicken-chorizo-stew
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