Chilindrón de Cabrito (Spanish Kid Stew with Peppers and Tomato)
A sunny stew of kid braised with sweet red peppers, tomato and a little cured ham, in the style of Aragon and Navarre.
- Time2 hr 30
- LevelEasy
- Costabout £4.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1070kcal
- 18.4gcarbs
- 11.2gof which sugars
- 80.1gfat
- 47.2gsaturates
- 62.4gprotein
- 4.5gfibre
- 6.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Season the goat with salt and pepper. Heat 2 tbsp oil in a wide casserole and brown the goat in batches for 4 minutes a batch, until golden. Lift out.
- 2
Add the remaining oil, onions and ham and cook for 10 minutes, until the onions are soft and golden.
- 3
Stir in the garlic, peppers and paprika and cook for 5 minutes.
- 4
Pour in the wine and let it bubble for 2 minutes. Add the tomatoes, water, bay leaves and the goat.
- 5
Cover and simmer very gently for 1 hour 30 minutes, until the goat is tender.
90 min - 6
Take off the lid and cook for 10 minutes more to thicken the sauce. Taste for salt, as the ham is salty.
- 7
Scatter with parsley and serve with fried potatoes or crusty bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
