5.0 from 57 votes
Carne de Chivo Guisado [Recipe + Video] Spicy Goat Meat
Chivo guisado picante (spicy goat meat stew) is a dish from the Northwest of the Dominican Republic, where goats are said to feed from wild oregano.
Prep Time
1 hr 15 mins
Cook Time
15 mins
Total Time
2 hrs
Servings: 4 generous servings
Calories: 747 kcal
Course:
Lunch , Dinner
Cuisine:
South American , Caribbean , Dominican
Ingredients
- 2 limes or 1 bitter orange cut into halves
- 4 pound bone-in goat meat [1.8 kg] --or 2 lb [0.9 kg] of boneless meat-- cut into small pieces
- 1 red onion diced
- 1½ teaspoons oregano (dry, ground)
- 2 tablespoon mashed garlic
- 1½ teaspoons salt (or more, to taste)
- 3 tablespoon vegetable oil
- 2 cubanela (cubanelle pepper) chopped
- 4 plum tomato diced
- 1 cup tomato sauce
- 1 cup red wine or a ¼ cup of rum (optional, see notes)
- ½ scotch bonnet pepper (or 2 habaneros) finely chopped
- parsley or cilantro to garnish
Instructions
1. Rinsing meat
- Add the juice of the limes (or bitter oranges on the meat). Stir to coat all the meat. Let it rest for 15 mins.Once the 15 minutes have passed, take the meat out of the liquids, and discard the liquid.
Cup of Yum
2. Seasoning meat
- Add the onion, oregano, garlic, and a teaspoon of salt. Stir to combine. Marinate covered in the fridge for an hour, overnight is better.
3. Browning meat
- Heat the oil in a deep-bottomed pot over high heat. Add just the meat to the oil (set aside onions and juices released by the meat in the marinade).The meat will release some liquid when heated, cook and stir until all the liquid has evaporated, and the meat is browned.
4. Simmering
- Add 2 tablespoons of water, lower heat to medium-low, stir and cover. Every 5 minutes add water and stir, cover again and repeat until the meat is very tender (30 to 60 minutes), depending on the quality of the meat.
5. Cooking vegetables
- Cooking vegetables: Once the meat is tender add the onions (and meat juices), tomato, and cubanela.Cover and simmer until the vegetables are cooked-through (5 minutes).
6. Making sauce
- Pour in the tomato sauce, stir to combine.Add wine and 1½ cups of water. Simmer and reduce to a thick sauce. Season with salt to taste if you find it necessary and simmer until liquid is reduced to a thin sauce.
7. Serving
- Decorate with parsley or cilantro leaves. Check above the recipe for serving suggestions.
Notes
- Bear in mind that Scotch bonnets are insanely spicy. If you are not into spicy food, I suggest that you start with a quarter of it (no seeds) and go from there.
Nutrition Information
Calories
747kcal
(37%)
Carbohydrates
18g
(6%)
Protein
94g
(188%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Cholesterol
295mg
(98%)
Sodium
1495mg
(62%)
Potassium
1816mg
(52%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
1019IU
(20%)
Vitamin C
75mg
(83%)
Calcium
81mg
(8%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 4generous servings
Amount Per Serving
Calories 747
% Daily Value*
| Calories | 747kcal | 37% |
| Carbohydrates | 18g | 6% |
| Protein | 94g | 188% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 295mg | 98% |
| Sodium | 1495mg | 62% |
| Potassium | 1816mg | 39% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 1019IU | 20% |
| Vitamin C | 75mg | 83% |
| Calcium | 81mg | 8% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.