Entree: Venezuela – Northern Culinary Region – Chivo en Coco (Goat stewed in coconut milk with coastal Venezuelan seasonings)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) goat meat, bone-in, cut into 1–2 in pieces
- 1 tbsp (15 ml) annatto (achiote) oil or 1 tsp annatto powder mixed with 1 tbsp (15 ml) oil
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 4 cloves (about 12 g) garlic, minced
- 1 sweet red pepper or 2 small ají dulce peppers, chopped, about 6 oz (170 g)
- 2 medium tomatoes, chopped, about 10 oz (285 g)
- 2 cups (480 ml) unsweetened coconut milk
- 1 cup (240 ml) water or light broth
- 2 tbsp (30 ml) fresh lime juice
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) black pepper
- 2 bay leaves
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) brown sugar (optional, to balance acidity)
- Oil for searing if needed: 1 tbsp (15 ml)

Instructions

1. Pat goat pieces dry and season with salt and pepper. In a heavy pot or Dutch oven, heat annatto oil and vegetable oil over medium-high heat. Brown goat in batches until well seared, 6–8 minutes per batch; transfer to a plate.
2. Reduce heat to medium and add chopped onion and bell pepper; sauté until softened, about 6–8 minutes. Add garlic and cook 1 minute until fragrant.
3. Stir in chopped tomatoes, cumin, oregano, and bay leaves; cook until tomatoes break down, about 5 minutes.
4. Return seared goat to the pot. Pour in coconut milk and water or broth, scraping any browned bits from the bottom. Add brown sugar if using and lime juice. Bring to a gentle boil.
5. Reduce heat to low, cover, and simmer gently until goat is fork-tender, about 1 1/2 to 2 hours depending on cut and age; check every 30 minutes and add a splash of water if liquid reduces too fast.
6. When meat is tender and sauce has slightly thickened, stir in chopped cilantro and adjust seasoning with salt and pepper to taste.
7. Remove bay leaves and serve Chivo en Coco hot with white rice or boiled plantains to soak up the coconut sauce.