Entree: Dominican Republic – National Cuisine – Chivo Guisado (Slow-braised Dominican goat stew cooked in a savory, citrusy and herb-scented sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 30 min

Additional 2 hrs

Total 4 hrs 30 min

Ingredients

- 3 lb (1360 g) goat shoulder or leg, trimmed and cut into 1½-inch pieces
- 1/2 cup (120 ml) sour orange juice (naranja agria) or substitute 1/4 cup (60 ml) orange juice + 2 tbsp (30 ml) lime juice
- 4 cloves garlic, minced
- 1 tbsp (15 ml) white vinegar
- 2 tsp (10 g) salt
- 1 tsp (5 g) ground black pepper
- 1 tsp (2 g) dried oregano
- 1 tsp (2 g) ground cumin
- 2 tbsp (30 ml) achiote oil or vegetable oil infused with 1 tsp annatto powder
- 2 tbsp (30 ml) vegetable oil (additional, for browning)
- 1 large onion, thinly sliced — about 1 1/2 cups (160 g)
- 1 medium green bell pepper, sliced — about 1 cup (120 g)
- 1 medium red bell pepper, sliced — about 1 cup (120 g)
- 4 scallions, chopped — about 1/2 cup (50 g)
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 1/4 cup (15 g) culantro (recao) or extra cilantro, chopped (optional)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) chicken or beef broth, plus more as needed
- 2 medium potatoes, peeled and cut into large chunks (optional), about 1 lb (450 g)
- 2 bay leaves
- 1 tsp (4 g) sugar (to balance acidity)
- 1/4 cup (60 ml) water if needed for deglazing

Instructions

1. In a large bowl combine the goat pieces, sour orange juice, minced garlic, white vinegar, salt, pepper, oregano, and cumin. Marinate at least 2 hours or overnight in the refrigerator for best flavor.
2. Heat the achiote oil and 2 tbsp vegetable oil in a heavy Dutch oven over medium-high heat. Remove goat from marinade (reserve marinade), pat dry, and brown in batches until deeply seared on all sides; transfer browned pieces to a plate.
3. Reduce heat to medium and add the sliced onion, bell peppers, and scallions to the pot. Sauté 5–7 minutes until softened and beginning to color. Stir in cilantro and culantro and cook 1 minute.
4. Add the tomato paste and cook 1–2 minutes to caramelize, then pour in the reserved marinade and 1/4 cup (60 ml) water to deglaze the pot, scraping up browned bits.
5. Return the browned goat to the pot, add the broth, bay leaves, and sugar. Bring to a gentle simmer, cover, and cook over low heat for 1 1/2 to 2 hours until the goat is tender; add additional broth or water as needed to keep meat partially submerged.
6. If using, add the potato chunks about 30 minutes before the end of cooking so they become tender in the sauce. Adjust salt and pepper to taste and discard bay leaves before serving.
7. Serve hot with white rice, moro, boiled yuca, or fried plantains and garnish with extra cilantro.