Chilindron, a Spanish Stew
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
6
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Calories
459 kcal
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Course
Main Course, Soup
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Cuisine
Spanish
Chilindron, a Spanish Stew
Description
The Chilindron stew centers on pieces of chicken or alternative meats such as pheasant, lamb, venison, or rabbit, which are salted and browned to build depth of flavor. The cooking begins by sautéing sliced onions and garlic along with diced cured meats, then incorporating roasted red sweet peppers and crushed tomatoes. This mixture, enhanced with sweet and hot paprika, fresh rosemary, bay leaves, and parsley, stews with the meat, adding a pleasant mix of smoky, savory, and herbal elements. Wine is used to deglaze the pot and concentrate flavors, while optional dried mushrooms contribute an earthy layer.
The resulting stew has tender, flavorful meat in a sauce thickened by slow simmering and enriched by the cured meat and herbs. The combination of sweet and hot paprika provides a nuanced spice profile without overwhelming heat. Chilindron showcases the melding of Spanish ingredients and cooking techniques in a hearty, rustic dish.
This stew can be served with crusty bread, rice, or potatoes to complement the rich sauce. It is well suited to colder seasons when slow-cooked, comforting meals are welcome. The recipe allows flexibility in types of meat and use of mushrooms, accommodating available ingredients.
Ingredients
- 3 pounds chicken pheasant, lamb, venison or rabbit, in serving pieces
- 2 onion sliced root to tip, large
- 10 cloves garlic chopped
- 2 tablespoons paprika sweet
- 1 tablespoon paprika hot
- 1 roasted red sweet peppers chopped, jar (15 ounces or so), or 5 peppers
- 1 cup crushed tomatoes
- 2 cups red wine or white wine
- stock whatever goes with your choice of meat, if needed
- 1/2 cup Bacon pancetta, ham, etc, diced cured meat
- 1 tablespoon rosemary chopped, fresh
- 4 bay leaf
- 1/2 cup parsley chopped, fresh
- 1/4 cup olive oil
- salt
- black pepper
- dried mushrooms optional, large handful
Instructions
- If using, put the mushrooms in a container just large enough to hold them and pour hot water over them. Cover and set aside.
- Salt the meat and set aside for 20 minutes at room temperature. Use this time to chop the veggies.
- Pat the meat dry and pour the olive oil in a large Dutch oven or other heavy pot that has a lid. Heat the pot over medium-high heat. Brown the meat on all sides in batches. Do not overcrowd the pot. Set the meat aside in a bowl when browned. Take your time and do this right. Add more oil if needed.
- When the meat is browned, add the onions and stir to bring up some of the browned bits on the bottom of the pan. Sprinkle the onions with a little salt. Cook until they begin to brown, then add the garlic, the cured meat and the mushrooms, if using. Cook until fragrant, then add the meat back to the pot and mix well.
- Pour in the wine and turn the heat up to high. Stir and boil furiously until the wine is half gone. Turn the heat back down to medium and add the tomatoes, the roasted red peppers and all the spices and herbs (except the parsley). Stir well. The level of liquid should be about 2/3 the way up the sides of the meat. If it is low, add the stock. I typically need about 2 cups.
- Cover and cook at a bare simmer — just barely bubbling — until done. How long is that? Depends on the meat. Rarely is any meat done within an hour, but I’d check a store-bought chicken then. I find pheasants and rabbits take about 90 minutes, boar, pork and hares about 2 hours, and venison and beef up to 3 hours or more. Use your judgment.
- Right before serving, test for salt and add some if needed. Add black pepper and the parsley and stir well. Serve with mashed potatoes, rice, polenta or bread. Simple sauteed greens are a good accompaniment. A big red wine is also a must, ideally something Spanish, like a Rioja.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 13g | 4% |
| Protein | 27g | 54% |
| Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 89mg | 30% |
| Sodium | 500mg | 21% |
| Potassium | 514mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 2426IU | 49% |
| Vitamin C | 19mg | 21% |
| Calcium | 61mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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