Ingredients with Measurements:
- 2 lbs lamb shoulder, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 red bell peppers, roasted and sliced
- 2 green bell peppers, roasted and sliced
- 1 can (14 oz) diced tomatoes
- 1 cup chicken broth
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Roasting pan
- Large skillet or Dutch oven
Step-by-step instructions:
1. Preheat the oven to 425°F. Place the red and green bell peppers on a roasting pan and roast for 20-25 minutes, until the skin is charred. Remove from the oven and let cool. Once cooled, remove the skin, stem, and seeds, and slice into thin strips.
2. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the lamb and brown on all sides, about 5-7 minutes. Remove the lamb from the skillet and set aside.
3. In the same skillet, add the onion and garlic and sauté until softened, about 3-4 minutes.
4. Add the diced tomatoes, chicken broth, smoked paprika, dried oregano, salt, and pepper to the skillet. Stir to combine.
5. Add the lamb back to the skillet and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour, or until the lamb is tender.
6. Add the roasted peppers to the skillet and stir to combine. Cook for an additional 10-15 minutes, until the peppers are heated through.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
Temperature:
Roasting temperature: 425°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 10g
Protein: 35g
Sodium: 550mg
Substitutions for ingredients:
- Lamb shoulder can be substituted with beef or pork shoulder.
- Chicken broth can be substituted with beef or vegetable broth.
- Smoked paprika can be substituted with regular paprika.
Variations:
- Add diced potatoes to the skillet for a heartier meal.
- Use different types of peppers, such as poblano or jalapeño, for a spicier dish.
- Add a splash of red wine to the skillet for extra depth of flavor.
Tips and tricks:
- Make sure to remove the skin, stem, and seeds from the roasted peppers before slicing.
- Brown the lamb in batches to ensure even browning.
- Use a slotted spoon to remove the lamb from the skillet to prevent excess oil from being added to the dish.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the lamb chilindrón in a large serving dish, garnished with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve with a side of rice or crusty bread.
- Pair with a glass of red wine, such as Rioja or Tempranillo.
Suggested side dishes:
- Spanish rice
- Roasted potatoes
- Grilled vegetables
Troubleshooting advice:
- If the lamb is tough, cook for an additional 15-20 minutes until tender.
- If the dish is too spicy, reduce the amount of smoked paprika or use regular paprika instead.
Food safety advice:
- Make sure to cook the lamb to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chilindrón is a traditional Spanish stew that originated in the region of Aragon. It is typically made with lamb or chicken, peppers, onions, and tomatoes.
Flavor profiles:
Savory, smoky, slightly sweet
Serving suggestions:
Serve the lamb chilindrón with a side of Spanish rice and a glass of red wine for a complete meal.
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Region: Spanish