Spanish Chilindron Stew
Oct 2nd, 2011 | By Hank Shaw | Category: Recipe, Spanish, Wild Game | Comments | 27 Comments |
Photo by Holly A. Heyser
Chilindron is one of my favorite dishes, and it is so versatile that it stands outside the normal categories of venison, upland birds, etc. Chilindron (chill-in-DRONE) is a Spanish stew dominated by roasted red peppers, paprika and onions. Most recipes also call for rosemary, olive oil, garlic, some tomatoes, good stock and wine. The stew originates in Aragon, a part of central Spain. I first heard about this stew in Penelope Casas’ Delicioso, but I’ve since read about a dozen other recipes for this classic in other Spanish cookbooks.
It is rich, woodsy, and bright, a perfect combination of the “red food” many of us crave (spaghetti sauce, chili, etc – think about the colors in your favorite foods and you’ll find many of them are reddish) with the slightly austere, piney flavors that mark European wild game cooking. I make this stew every few weeks I love it so much; it is one of the few “standards” I will repeat on a regular basis.
As for what meat to use, the Spanish will typically make this with lamb or chicken. Even this hints at the range this stew possesses. I have made chilindron with good results from chicken, pheasant, rabbit, beef, venison and antelope, wild boar and pork. There is no reason you cannot toss in whatever you like. I suppose you could even make a vegetarian version with mushrooms. When switching from light to dark meat, switch from white to red wine, too. Other than that, I use this basic recipe.
Chilindron, Spanish red pepper stew
Serves 8.
Prep Time: 20 minutes
Cook time: 2 hours
- 3 pounds chicken, pheasant, lamb, venison or rabbit, in serving pieces
- 2 large onions, sliced in half-moons
- 10 cloves chopped garlic
- 2 tablespoons sweet paprika
- 1 tablespoon hot paprika
- 1 jar (15 ounces or so) or 5 roasted red sweet peppers, chopped
- 1 cup crushed tomatoes
- 2 cups red or white wine
- Stock if needed (chicken or beef or whatever goes with your choice of meat)
- 1/2 cup diced cured meat: Bacon, pancetta, ham, etc.
- 1 tablespoon chopped fresh rosemary
- 4 bay leaves
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- Salt and pepper
- Large handful of dried mushrooms (optional)
- 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 10-20 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.
Photo by Holly A. Heyser
________________
Subscribe to comments for this post
I am going to have to this a try as it has the look of a rich old world food.
E.A.T.
Hank, I’m truly sorry I had to miss your dinner at Craigie last week. (Alas, Rosh Hashana) Now that I’ve moved back east, I find myself desperately missing everyone in the Bay/Sacto… even though I only lived vicariously through your animal breakdowns through everyone else. (I was always working at Omnivore).
It’s so true about the red craving, and I feel like I’m cheating myself by making Chili so often and not branching out enough. This stew is going on the docket.
that deep, deep red is drawing me in…Theresa
Quick question: Do you dice all the roasted peppers and add them with the tomatoes, or do you puree some of them to stir into the stew? Either way would be great, and I definitely plan on having this next week during the Packer game!
That looks fantastic, Hank. I’ll give it a whirl soon.
This is a great fall recipe. I ‘m loving the combination of flavors and definitely plan to make this stew. Thanks!
Perfect timing. The chill is really setting in at nighttime here in southern Sweden. It’s time for some hearty stew.
This sounds deeply soul-satisfying. I’ve become a devotee of smoked Spanish paprika — especially the ‘bittersweet’ designation. There are a couple of brands that I really like, and I go through can after can. Is this the type of paprika to which you’re referring? It is sublime. Can’t wait to try this. Thank you for such a consistently fascinating and rewarding site.
I used this as an excuse to clean out all my smoked meats. Chorizo, smoked pork butt, smoked chicken and smoked chuck roast.. The smell of this on the stove is driving me crazy. My Jack Russell terrorist is awaiting leftovers that will probably never come. Thanks for the inspiration.
Cooking this recipe tonight. I have been reading the blog for a while now for insight and ideas, but this is the first recipe I’ve tried, start to finish. I’m really excited for this to be done.
I can attest that Hank’s version of this dish is good enough to get picky kid eaters to finish the bowl. How the trip is going better than the Delaware leg, Hank!
Do you think this would translate well to bear?
Just shot a young one, and I’ve got a few cuts this looks useful for.
I cooked this last night using squirrel for the meat and adding sauteed puffball mushrooms. It was outstanding- thanks for the recipe!
I picked this up here off this site two years ago. I have had it numerous times with moose,hares and ptarmigan. I love it and have it at least once a week during the colder months.
I would rather have it than anything I know of
regards
Dan
[...] Spanish Chilindron Stew <<San Francisco has been rainy and miserable all week, so soup is in order. This post also inspired me to add a new cookbook to my Amazon wishlist. (Hunter Angler Gardner Cook) [...]
Made this last night. It was really great! I just have a question for anyone on the peppers. I picked up a jar of Mezzetta roasted red bell peppers from the store to match the “jar” quantity in the recipe. However there definitely did not seem to be 5 peppers worth in it. Anyone thinking I should have used 2 jars? The recipe didn’t specify a jar size so it’s hard to be sure. I also learned it comes out a bit lighter when you use chicken, white wine, and chicken stock. Even with just some cheap boneless thighs it was great though.
I tried this back in February with you recipie, it was delicious! I’m going to make it again with a piece of Catalina venison backstrap, since the hubby was away at the time. I need to introduce him to this delight.
[...] If you missed the demo at the Brickworks, Hank Shaw will be at the Drake Hotel on Monday October 17 selling and signing copies. The Chilindron Stew recipe can be found on Hunter, Angler, Gardener, Cook. [...]
Adding the peppers with the tomatoes, assuming that ‘s what you intended? Smells fabulous so far.
Amazing. Looks incredible. It may be the perfect food for this East Coast rainy fall.
Thank you!
Hi Hank,
I am new to your blog and really enjoy it. I have this chilindron on the stove right now – used leg o lamb. I went for the imported Spanish paprika at the market, and am still getting used to the interesting smoky/medicinal quality. What do you use? I was half tempted to use some of my Chimayo stash in lieu of the hot paprika, but stuck to the recipe this time. Looking forward to the eating.
Just made this last night with lamb. Delicious!
dang, fantastic looking stew. That color is to die for.
[...] have in my kitchen, perhaps ever.We had been talking about this recipe that he loves called Chilindron, which is a Spanish red pepper stew that he makes quite frequently. It sounded delicious so we [...]
Excellent. Finished this off last night. I used venison from last year’s deer. Just cut a roast into serving size pieces. This dish smelled great the entire time it was cooking. I let it go for a full three hours; it was probably ready at least a half hour before that, but it was still wonderful.
As someone mentioned earlier, will you clarify quantity of roasted peppers ( I used a jar that had no more than 2 peppers ) and when they should be added. Seemed best to dump them in with the crushed tomato.
Anyway, thanks again.
[...] fun evening with great food and company, but I now have a new recipe in my repertoire to boot. The original recipe leaves a lot of leeway for different types of meats, but I just used bone-in chicken thighs, not [...]
when in Spain…
great recipe Hank.
Even better vacationing in Spain, looking out the kitchen window at Alora Valley as I make it.
8-D}}