Entree: Dominican Republic – Southern Culinary Region – Chivo Guisado (Dominican braised goat stew simmered in a citrus-spiced tomato and herb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 30 min

Total 2 hrs 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2.5 lb (1.13 kg) bone-in goat meat, cut into 1–2 in (2–5 cm) pieces (estimated 1 lb 9 7/8 oz (735 g) raw edible meat, assuming about 65% edible yield from the bone-in weight)
1/4 cup (60 ml) sour orange juice or 1/4 cup (60 ml) orange juice + 2 tbsp (30 ml) lime juice
1 tsp (5 g) salt
1/2 tsp (2 g) freshly ground black pepper
2 tbsp (30 ml) vegetable oil, divided
1 large onion, chopped (about 8 oz (225 g))
1 medium green bell pepper, chopped (about 6 oz (170 g))
3 cloves garlic, minced (about 5/16 oz (9 g))
2 tbsp (30 ml) tomato paste
1 tsp (1 g) ground oregano (preferably Dominican oregano)
2 bay leaves
2 cups (480 ml) beef or chicken stock
2 medium potatoes, peeled and cut into large chunks (about 12 oz (340 g))
1/4 cup (15 g) chopped fresh cilantro
1 tsp (5 ml) white vinegar (optional, for deglazing)

Show original ingredient measurements

2.5 lb (1.13 kg) bone-in goat meat, cut into 1–2 in (2–5 cm) pieces (estimated 735 g raw edible meat, assuming about 65% edible yield from the bone-in weight)
1/4 cup (60 ml) sour orange juice or 1/4 cup (60 ml) orange juice + 2 tbsp (30 ml) lime juice
1 tsp (5 g) salt
1/2 tsp (2 g) freshly ground black pepper
2 tbsp (30 ml) vegetable oil, divided
1 large onion, chopped (about 8 oz (225 g))
1 medium green bell pepper, chopped (about 6 oz (170 g))
3 cloves garlic, minced (about 9 g)
2 tbsp (30 ml) tomato paste
1 tsp (1 g) ground oregano (preferably Dominican oregano)
2 bay leaves
2 cups (480 ml) beef or chicken stock
2 medium potatoes, peeled and cut into large chunks (about 12 oz (340 g))
1/4 cup (15 g) chopped fresh cilantro
1 tsp (5 ml) white vinegar (optional, for deglazing)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine goat meat, sour orange juice (or orange + lime), 1/2 tsp (2.5 ml) salt, and 1/4 tsp (1.25 ml) pepper in a bowl; marinate 30 minutes to 4 hours in the refrigerator.
2. Heat 1 tbsp (15 ml) oil in a large heavy pot over medium-high heat. Remove goat from marinade (reserve marinade), pat dry, and brown meat in batches until deeply caramelized; transfer to a plate.
3. Add remaining 1 tbsp (15 ml) oil to the pot. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and tomato paste and cook 1–2 minutes until aromatic.
4. Stir in reserved marinade, oregano, bay leaves, remaining 1/2 tsp (2.5 ml) salt, remaining 1/2 tsp (2.5 ml) pepper, and stock. Scrape browned bits from the bottom and bring to a simmer.
5. Return browned goat to the pot. Reduce heat to low, cover partially, and simmer gently until meat is tender, about 1.5–2 hours (check and add water if liquid reduces too much).
6. With 30 minutes remaining, add potato chunks and continue simmering until potatoes and goat are fork-tender and sauce has thickened.
7. Adjust seasoning to taste, finish with chopped cilantro, and serve hot with white rice, tostones, or beans.

1. Combine goat meat, sour orange juice (or orange + lime), 1/2 tsp salt, and 1/4 tsp pepper in a bowl; marinate 30 minutes to 4 hours in the refrigerator.
2. Heat 1 tbsp (15 ml) oil in a large heavy pot over medium-high heat. Remove goat from marinade (reserve marinade), pat dry, and brown meat in batches until deeply caramelized; transfer to a plate.
3. Add remaining 1 tbsp (15 ml) oil to the pot. Sauté onion and bell pepper until softened, about 5 minutes. Add garlic and tomato paste and cook 1–2 minutes until aromatic.
4. Stir in reserved marinade, oregano, bay leaves, remaining 1/2 tsp salt, remaining 1/2 tsp pepper, and stock. Scrape browned bits from the bottom and bring to a simmer.
5. Return browned goat to the pot. Reduce heat to low, cover partially, and simmer gently until meat is tender, about 1.5–2 hours (check and add water if liquid reduces too much).
6. With 30 minutes remaining, add potato chunks and continue simmering until potatoes and goat are fork-tender and sauce has thickened.
7. Adjust seasoning to taste, finish with chopped cilantro, and serve hot with white rice, tostones, or beans.