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Chilindrón de chivo
Chilindrón: eastern Cuban goat stew with tomato, peppers, cumin and wine
In Oriente, the eastern provinces around Santiago and Holguín, chilindrón de chivo is the dish for a farm celebration: goat marinated in sour orange and garlic, then stewed in a thick sauce of tomato, sweet peppers, cumin, oregano and dry wine until it is tender enough to pull from the bone. It is served with congrí or white rice and yuca. The wine is cooked for a long time; for an alcohol-free stew use stock with a tablespoon of vinegar. Goat is lean and becomes stringy if boiled hard, which is the most common mistake, so keep it at a gentle bubble. Chef's tip: marinate overnight in the fridge; it softens the strong goat flavour and seasons the meat to the bone.
- Total time
- 190 min
- Difficulty
- hard
- Serves
- 6
Ingredients
- 3 ⅓ lb goat meat on the bonecut into large chunks (or mutton)
- ½ cup sour orange juiceor 80 ml orange juice with 40 ml lime juice
- 8 garlic clovescrushed
- 1 ½ tsp ground cumin
- 1 tsp dried oregano
- 2 tsp saltdivided
- 4 tbsp olive oil
- 2 onionschopped
- 1 red pepperchopped
- 1 green pepperchopped
- 3 tbsp tomato purée
- 14 oz chopped tomatoes
- ¾ cup dry white wineor 200 ml stock plus 1 tbsp vinegar for alcohol-free
- 2 cups chicken or beef stock
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Method
0/6 doneStep 1: Mix 3 ⅓ lb goat meat on the bone with ½ cup sour orange juice, 8 garlic cloves, 1 ½ tsp ground cumin, 1 tsp dried oregano and half the 1 tsp salt. Cover and marinate in the fridge for at least 4 hours or overnight.
10 minStep 2: Lift out the goat, keeping the marinade, and pat dry. Heat 4 tbsp olive oil in a heavy pot over a medium-high heat and brown the goat in batches for 8 minutes each. Lift out.
16 minStep 3: Lower the heat and cook 2 onions, 1 red pepper and 1 green pepper for 8 minutes until soft. Stir in 3 tbsp tomato purée for 1 minute.
9 minStep 4: Add ¾ cup dry white wine and let it bubble for 2 minutes, then add 14 oz chopped tomatoes, 2 cups chicken or beef stock, 2 bay leaves, the marinade and the rest of 1 tsp salt. Return the goat.
3 minStep 5: Cover and simmer gently for 2–2½ hours, stirring now and then, until the meat pulls away from the bone easily. Add a splash of water if it gets too thick.
140 minStep 6: Uncover for the last 10 minutes to thicken the sauce, remove the bay leaves and serve.
10 min
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 44 g
- Carbs
- 12 g
- Fat
- 16 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chilindrón de chivo take?
- About 190 minutes in total: 25 minutes to prepare and 165 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of sour orange juice?
- Mandarin or pineapple juice, same amount.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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