Braised goat stew {Ecuadorian seco de chivo}
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
4
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Course
Main Course
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Cuisine
South American, American, Ecuadorian
Braised goat stew {Ecuadorian seco de chivo}
Description
Braised goat stew, known as Ecuadorian seco de chivo, is prepared by marinating goat meat chunks with garlic, cumin, oregano, salt, and chicha or beer. The meat is browned in oil, then simmered with a sautéed mixture of onions, achiote, and bell peppers. A puree of tomatoes, cilantro, chili peppers, naranjilla juice (or alternatives like passion fruit or tamarind), and remaining chicha is added along with panela (or piloncillo) and allspice. This combination cooks slowly until the meat is tender and the sauce thickens, delivering complex savory and fruity notes.
The stew has a rich, aromatic flavor from the spices and fruit juices, balancing the robust goat meat. The long simmer allows the meat to become tender while the sauce reduces to a thick consistency, coating the meat. It offers a warming and hearty texture combined with subtle heat from the chili.
Traditionally, seco de chivo is served with arroz amarillo (yellow rice infused with annatto), fried ripe plantains that add sweetness and a soft texture, and fresh avocado slices for creaminess. These sides balance the spiced stew and provide variety in flavor and mouthfeel, making for a complete meal.
When naranjilla fruit or juice is unavailable, passion fruit concentrate, tamarind juice diluted in water, or a mix of fresh orange and lemon juice offers suitable acidity and tropical notes. Adjust the panela accordingly if using sweeter fruit juices to maintain the flavor balance.
Ingredients
- 2 lb goat meat with bones, cut in medium to large chunks
- 6 garlic crushed, cloves
- 1 tsp cumin ground
- 1 tsp oregano dry
- 2 cups chicha
- 2 tbs neutral cooking oil generic cooking oil
- 2 tsp achiote ground
- 1 red onion minced
- 1 bell pepper minced
- 3 to tomato cut into quarters
- 1 Chili pepper red jalapeño or serrano, aji or other spicy pepper
- ½ cilantro bunch
- 2 naranjilla fresh or frozen or ½ cup naranjilla juice (from frozen pulp, whole
- 2 tbs panela or piloncillo
- 1 tsp allspice
- 2 tbs cilantro finely chopped
- salt to taste
Suggested side dishes:
- rice Arroz Amarillo or with annatto/achiote
- plantains fried, ripe
- avocado slices
Instructions
- Season the goat meat with garlic, cumin, oregano, salt and 1 cup of chicha or beer, let marinate for at least an hour.
- Remove the meat from the marinade and save the marinade juice for later.
- Heat the oil over high temperature in a large sauté pan and fry the meat until browned on each side.
- Lower the heat to medium and add the minced onions, achiote and minced bell peppers, cook until the onions are soft, about 5 minutes.
- Meanwhile blend the tomatoes, cilantro and hot peppers with the remaining cup of chicha and the naranjillas or naranjilla juice, strain and add the strained puree to the meat.
- Add the saved marinade juices, the grated panela and all spice, bring to boil, lower the temperature and simmer until the meat is very tender and the sauce is thickened, about 2 -2 ½ hours.
- Taste and add salt if needed, sprinkle with chopped cilantro and serve warm.
- Serve with arroz amarillo or yellow rice, fried ripe plantains and avocado slices.
Notes
- If fresh naranjilla juice is not accessible, use passion fruit concentrate, tamarind diluted in water, or a combination of orange and lemon juice as substitutes.
- Reduce or omit panela if using sweeter fruit juices to prevent the stew from becoming overly sweet.
- Serve the stew warm with yellow rice, ripe fried plantains, and avocado slices to complement the rich, spiced flavors.
User Reviews
Overall Rating
4.9
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