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

Authentic Mallorcan Chilindrón recipe: a hearty Spanish stew with chicken, lamb, and chorizo. Dive into Spain's rich culinary heritage in every bite!

Prep Time30

Cook Time4

Total Time4 30

Servings:

Calories: 750kcal

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

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!