Recipe
Chilindrón de chivo
Chilindrón de chivo Cuban-style: meat marinated in sour orange and stewed in a red sauce of tomato, pepper, garlic and red wine.
- Preparation3 h
- Cooking1 h
- Total time4 h
- Servings6 servings
- DifficultyEasy
Chilindrón de chivo is a typical dish of Cuban cuisine that, unfortunately, is prepared less and less. It is cooked mainly in rural areas, because in the butchers of our cities it is increasingly difficult to find goat meat.
It is an easy recipe, but with some essential secrets to achieve an authentic flavor. The chilindrón has a red sauce of intense and peculiar flavor, made with red peppers, tomatoes and abundant garlic. This type of preparation is a legacy of Spanish cuisine, specifically from Aragon, where cordero al chilindrón or pollo al chilindrón are prepared. Preparing it at home is the best way to keep the tradition alive.
Ingredients
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Method
- Cut the meat into medium pieces and remove as much fat as possible. Rinse it and drain it well.
- Place the meat in a deep container and add the juice of the sour orange, salt, pepper, cumin and oregano. Mix well and let marinate for about two or three hours.
- In a stew pot, heat the oil over medium heat and add the garlic very well crushed.
- When the garlic is golden, add the onion in julienne, the peppers in brunoise and the peeled tomatoes cut into small cubes. Stir well and cook over low heat for about 10 minutes.
- Add the marinated meat, mix it well with the sofrito and cook for 5 minutes.
- Add the tomato puree, the red wine and the bay leaf. When it starts to boil, lower the heat, cover and cook over low heat for about 40 minutes. If necessary, add a little broth so that the sauce does not dry out too much.
- Adjust salt and pepper and check that the meat is tender.
- Remove from heat and let rest covered for a couple of minutes. Serve with finely chopped fresh parsley on top.
