Goat chilindrón

Kitchen, Main dish

Preparation Time:
60
Note:
Chilindrón de Chivo is a typical dish from Cuban cuisine. It is primarily cooked in rural areas because it is becoming increasingly difficult to find goat meat in the butcher shops of our cities. It is an easy recipe to make, but it has some essential secrets to achieve an authentic and delicious flavor. Chilindrón is a dish that features a red sauce. To obtain this sauce with an intense and peculiar flavor, red peppers, tomatoes, and plenty of garlic are used. These types of preparations are a legacy of Spanish cuisine, specifically from the Aragón region, where Cordero al chilindrón or Chilindrón de pollo is made. In Cuba, Chilindrón de Chivo is a traditional dish that is prepared less and less. That is why it is so important for Cuban food to share this recipe so that the tradition continues to live on. If you make it at home, don't forget to share your photos on our social media.
Ingredients:
  • 6 pounds of goat meat
  • 5 tomatoes
  • 1 sour orange
  • 2 onions
  • 2 red bell peppers
  • ½ cup of vegetable oil
  • 1 cup of tomato puree
  • 10 cloves of garlic
  • 2 bay leaves
  • ½ teaspoon of cumin
  • ½ teaspoon of oregano
  • 300 ml of red wine
  • salt and pepper to taste
Instructions:

Cut the meat into medium-sized pieces. Remove as much fat as possible. Rinse it and drain it.

Place the meat in a deep container, add the sour orange juice, salt, pepper, cumin, and oregano. Mix it well and set it aside for about two to three hours.

In a pot, add the oil and heat over medium flame. Add the crushed garlic cloves. When they are browned, add the onion sliced into julienne, the diced bell peppers, and the peeled and diced tomatoes. Stir well and let it cook on low heat for about 10 minutes.

Add the meat you had reserved, mix well with the sofrito, and let it cook for five minutes. Add the cup of tomato puree, the dry wine, and the bay leaf. When it starts to boil, lower the heat, cover it, and let it cook for 40 minutes on low heat. If necessary, add a little broth to prevent the sauce from drying out too much.

Adjust the seasoning with salt and pepper. Check that the meat is tender and let it rest for a couple of minutes off the heat and covered. For presentation, we recommend adding finely chopped fresh parsley just before serving the dish. We hope you enjoy this recipe.

Rations:
6