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    Chivo Guisado Liniero (Spicy Goat Meat Stew)

    Receta de chivo guisado (spicy goat meat stew) recipe.

    En Español Recipe ↆ

    Carne de chivo guisado picante (Spicy Goat Meat Stew) is a recipe from the Northwest of the Dominican Republic where goats are said to feed on wild oregano.

    Plato con chivo guisado picante (spicy goat meat stew), con arroz blanco y tostones.
    Carne de chivo guisado picante.

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. Goat meat
    3. About this recipe
    4. Video
    5. Recipe

    Why we ❤️ it

    I have to admit that goat meat is not popular  -- or even well-known  -- in the Western World (1). I am not sure what the cause might be, perhaps goat meat does not lend itself to the type of economy of scale that is possible with beef.

    In the Caribbean, however, this is not the case: goat meat is a popular choice, a special treat even. In the Dominican Republic, the Northwestern region is well-known for its famous dish: chivo liniero guisado picante (a curried goat meat dish), a spicy stew of tender and flavorful goat meat.

    Sartén con chivo guisado picante.
    Chenchén con chivo y arepitas de yuca (cracked corn pilaf).

    Chivo guisado picante (spicy goat meat stew).

    Goat meat

    Goat meat is a national delicacy, but some regions of the country are famous for their production and preparation. In the Dominican Republic, the northwestern region is well known for its most famous dish: Chivo Liniero, a spicy stew of fragrant goat meat and full of flavor.

    Goat meat has a stronger, gamier flavor than beef or pork, so it may be an acquired taste for some people.

    The local legend is that goats feed on the wild oregano that grows in the hills of the area and the meat is infused with the flavors of oregano while the goat walks and breathes. How convenient!

    And before any of you complain about it, I have to say that goat meat is also popular in the southwest of the country.

    Goats are common in and around Azua, to the southwest of the country, which has a climate and vegetation very similar to those of Montecristi. And to recognize it, I also show it with the tasty Chenchén from this region.

    Chivo guisado ingredients.
    Dominican spicy goat recipe.

    Chivo guisado and ingredients.

    About this recipe

    If I have learned something during my Montecristeña years, it is that there are no two people who have the same spicy goat meat recipes and that each one has a trick to cook goat meat stew that he swears is essential for a decent guiso de chivo. It is almost a matter of family pride.

    I come from a family of farmers, my grandparents raised goats, and I grew up watching my mother cook it. We know what to make with goat meat (have you tried "cecina de chivo"?). This recipe I share is my family's, but it is not the best, nor the only one. There is no "best", everyone has their own ideas of what makes the perfect goat stew. The secret of this culinary delight --aside from good goat meat-- is Dominican wild oregano, and the fierce hot Scotch bonnet peppers (or habaneros, if that's what you have).

    So if you want the original, The Best Chivo Guisado in the World® (I may be exaggerating, but only a little), travel to Montecristi, home of the goats raised in the hills, pre-seasoned, and full of flavor, and eat it there, by the sea.

    This recipe is a good next option.

    Buen provecho!

    Tia Clara

    Video

    Recipe

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    Chivo Guisado Picante (Spicy Goat Meat Stew)
    Keep screen on while cooking

    [Recipe + Video] Carne de Chivo Guisado Picante Liniero (Spicy Goat Meat)

    By: Clara Gonzalez
    Chivo Guisado Picante Recipe (Spicy Goat Meat Stew)is a dish from the Northwest of the Dominican Republic where goats are said to feed from wild oregano.
    4.95 from 18 votes
    Save for Later Send by Email Print Recipe
    Prep Time 1 hour hr 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 2 hours hrs
    Course Dinner, Lunch
    Cuisine Caribbean, Dominican, Latino
    Servings 4 generous servings
    Calories 747 kcal

    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
     

    • 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.
    • Adding seasonings to meat
      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.
    • Browning meat
      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.
    • Adding a bit of water to the meat
      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.
    • Adding onions and juices to meat
      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).
    • Adding wine to the meat
      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.
    • Chivo Guisado Picante Recipe (Spicy Goat Meat Stew) served with rice
      Serving: Decorate with parsley or cilantro leaves.
      Serve with tostones and arroz blanco or moro de habichuelas.

    Tips and Notes

    With this dish you can go as spicy (or not) as you wish. 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.
    Some people find goat meat a bit too "gamey" for their taste, especially if it came from an old animal. One common solution is to add dry red wine or rum to the sauce. Please keep in mind that if you add rum it is best not to serve it to children.

    Nutrition

    Calories: 747kcalCarbohydrates: 18gProtein: 94gFat: 28gSaturated Fat: 9gCholesterol: 295mgSodium: 1495mgPotassium: 1816mgFiber: 4gSugar: 10gVitamin A: 1019IUVitamin C: 75mgCalcium: 81mgIron: 9mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.

    READERS SEARCHED FOR cabrito en salsa recipe, cooking cabrito recipes, goat meat recipes, how to cook goat meat stew
    More recipes with: goat, meat

    References

    1. Eurostat Statistics

    By Tia Clara - Published Dec 27, 2003, revised Sep 21, 2022

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