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Chilindrón de chivo

Name: Chilindrón de chivo
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 6 servings
Cuisine: CU
Ingredients: 1.5 kg bone-in goat or lamb shoulder, cut into pieces; 8 garlic cloves, crushed; 2 tsp salt; 1 tsp ground cumin; 1 tsp dried oregano; 120 ml sour orange juice (or orange and lime juice); 4 tbsp olive oil; 2 onions, chopped; 2 red peppers, cut into strips; 1 green pepper, chopped; 250 g tomato sauce (passata); 300 ml dry red wine; 2 bay leaves; 1 tsp sweet paprika; 250 ml water; to serve white rice and boiled yuca

25m

Prépa

120m

Cuisson

Portions

Moyen

Difficulté

Ragoût cubain de chevreau ou d'agneau mijoté aux poivrons rouges, à la tomate et au vin rouge.

#cuban#goat#lamb#stew#red-wine#peppers

Portions

6portions

Ingrédients

Nutrition

calories480

protein44g

carbs14g

fat24g

fiber3g

Par portion

Étapes

Marinate

Mix the garlic, salt, cumin, oregano and sour orange juice in a bowl. Rub this marinade all over the meat and marinate, covered, in the fridge for at least 4 hours or overnight.

1.5 kg goat or lamb
8 garlic cloves
2 tsp salt
1 tsp ground cumin
1 tsp dried oregano
120 ml sour orange juice

⏱4:00:00

Brown the meat

Lift the meat out of the marinade and set the marinade aside for later. Pat the meat dry, heat the oil over medium-high heat in a large heavy pot (at least 5–6 L), and brown the meat in batches, about 8–10 minutes per batch.

1.5 kg marinated meat
4 tbsp olive oil

✅ C'est prêt quand : meat is deeply browned on all sides

⏱9:00

Make the sofrito

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Stew

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Serve

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Marinate

Mix the garlic, salt, cumin, oregano and sour orange juice in a bowl. Rub this marinade all over the meat and marinate, covered, in the fridge for at least 4 hours or overnight.

1.5 kg goat or lamb
8 garlic cloves
2 tsp salt
1 tsp ground cumin
1 tsp dried oregano
120 ml sour orange juice

⏱4:00:00

Brown the meat

1.5 kg marinated meat
4 tbsp olive oil

✅ C'est prêt quand : meat is deeply browned on all sides

⏱9:00

Make the sofrito

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Stew

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Serve

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History & Culture

The Story Behind the Dish

📍 Rural Cuba📅 Colonial era🐐 CU

Chilindrón is a Spanish style of stew from Aragón and Navarra, made with red peppers. In Cuba, where goats are raised in the countryside, it became chilindrón de chivo, enriched with the island's citrus-and-garlic marinade.

It's a dish for family parties and weekends in the campo.