Slow Cooker Chilindrón: Spanish Lamb, Chicken, and Chorizo Stew Recipe
Slow Cooker Chilindrón: Spanish Lamb, Chicken, and Chorizo Stew Recipe
by mienczaczek
1 Comment
mienczaczek
This stew is a must go for any fun of Bigos, rich and delicious!
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**Preparation details:**
**Preparation Time:** Approximately 30 minutes.
**Cooking Time:** 3-4 on high setting, 6-8 hours on the low setting (or overnight)
**Number of Portions:** 6-8
​
**Ingredients for Slow Cooker Chilindrón:**
* 500g (1.1 lbs) of chicken pieces (bone-in and skin on pieces like thighs or drumsticks)
* 500g (1.1 lbs) of lamb or beef pieces (like shoulder chunks)
* 200g (7 oz) chorizo sausage, sliced into rounds (iberico is the best)
* 4 large red bell peppers, deseeded and sliced
* 2 large green bell peppers, deseeded and sliced
* 4 large onions, thinly sliced
* 8 ripe medium tomatoes, chopped (800g)
* 8 garlic cloves, minced
* 240ml (1 cup) white wine
* 4 bay leaves
* 4 tbsp olive oil
* 3tsp of salt
* black pepper, generous amount
* 4 tsp paprika
* 200ml stock or broth (meat or vegetable)
* Jar of Guindillas, pickled chilli for garnish
​
**How to prepare Slow Cooker Chilindrón:**
**1.Browning the Meat:** 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.
**2.Sautéing the Vegetables:** 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.
**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 Skillet:** 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.
**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). I done it overnight 🙂
**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 delicious sauce. Garnish with pickled chilli’s for extra kick, enjoy your slow-cooked Chilindrón!
1 Comment
This stew is a must go for any fun of Bigos, rich and delicious!
​
**Preparation details:**
**Preparation Time:** Approximately 30 minutes.
**Cooking Time:** 3-4 on high setting, 6-8 hours on the low setting (or overnight)
**Number of Portions:** 6-8
​
**Ingredients for Slow Cooker Chilindrón:**
* 500g (1.1 lbs) of chicken pieces (bone-in and skin on pieces like thighs or drumsticks)
* 500g (1.1 lbs) of lamb or beef pieces (like shoulder chunks)
* 200g (7 oz) chorizo sausage, sliced into rounds (iberico is the best)
* 4 large red bell peppers, deseeded and sliced
* 2 large green bell peppers, deseeded and sliced
* 4 large onions, thinly sliced
* 8 ripe medium tomatoes, chopped (800g)
* 8 garlic cloves, minced
* 240ml (1 cup) white wine
* 4 bay leaves
* 4 tbsp olive oil
* 3tsp of salt
* black pepper, generous amount
* 4 tsp paprika
* 200ml stock or broth (meat or vegetable)
* Jar of Guindillas, pickled chilli for garnish
​
**How to prepare Slow Cooker Chilindrón:**
**1.Browning the Meat:** 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.
**2.Sautéing the Vegetables:** 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.
**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 Skillet:** 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.
**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). I done it overnight 🙂
**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 delicious sauce. Garnish with pickled chilli’s for extra kick, enjoy your slow-cooked Chilindrón!