Chireta de España

Ingredients

• 500g (1.1 lb) lamb shoulder, diced 500g (1.1 lb) lamb shoulder, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 carrots, diced 2 carrots, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 yellow bell pepper, diced 1 yellow bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (200g) rice 1 cup (200g) rice
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 2 bay leaves 2 bay leaves
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 45g, 6g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the lamb and cook until browned on all sides.
2. 2.
   Add the onion, garlic, carrots, and bell peppers to the pot. Sauté until the vegetables are softened.
3. 3.
   Stir in the diced tomatoes, paprika, cumin, bay leaves, salt, and pepper. Cook for a few minutes to allow the flavors to meld together.
4. 4.
   Add the rice to the pot and stir well to coat it with the spices and vegetables.
5. 5.
   Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 30 minutes or until the rice is cooked and the lamb is tender.
6. 6.
   Remove the bay leaves before serving. Adjust the seasoning if needed.
7. 7.
   Serve the Chireta hot, garnished with fresh parsley if desired.

Treat your ingredients with care...

• Lamb — Choose lean cuts of lamb for a healthier option. Trim any excess fat before dicing.
• Rice — Use short-grain rice, such as Arborio or Valencia rice, for the best texture and absorption of flavors.

Tips & Tricks

• For an extra burst of flavor, marinate the lamb in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• If you prefer a spicier Chireta, add a pinch of cayenne pepper or chili flakes to the spice mix.
• Leftover Chireta can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve the Chireta as a main course, accompanied by a fresh green salad dressed with lemon vinaigrette. Crusty bread or garlic bread makes a perfect addition to soak up the flavorful juices.

Presentation advice

Garnish the Chireta with a sprinkle of fresh parsley or cilantro to add a pop of color. Serve it in individual bowls or on a large platter, allowing the vibrant colors of the vegetables to shine through.