Dominican Chivo Guisado (Braised Goat) is a bold, deeply seasoned stew where goat meat is marinated with plenty of spices, simmered low and slow until melt-in-your-mouth tender, and finished with a rich tomato-based sauce. It’s earthy, vibrant, and packed with the island’s classic Caribbean flavors — especially if you add a touch of Dominican oregano and a splash of bitter orange juice!
Here’s an authentic-style recipe for Chivo Guisado:
Ingredients:
For Marinating:
- Goat meat (bone-in, cut into chunks): 1.5 kg (about 3 lbs)
- Garlic: 6 cloves, minced
- Red onion: 1 medium, sliced
- Dominican or Mexican oregano: 2 teaspoons
- Ground cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Salt and black pepper: to taste
- Vinegar: 2 tablespoons
- Bitter orange juice (or 50/50 mix of orange and lime juice): 3 tablespoons
For Cooking:
- Oil: 3 tablespoons
- Bell pepper: 1, diced
- Tomato paste: 2 tablespoons
- Chicken or beef broth: about 2 cups
- Cilantro: a handful, chopped
- Bay leaves: 2
- Sazon seasoning (optional but traditional): 1 packet
Instructions:
1. Marinate the goat:
- In a large bowl, combine goat meat with garlic, onion, oregano, cumin, paprika, salt, pepper, vinegar, and bitter orange juice.
- Massage everything into the meat well.
- Cover and marinate in the fridge for at least 4 hours, preferably overnight.
2. Brown the goat:
- Heat oil in a heavy pot or Dutch oven over medium-high heat.
- Remove goat pieces from the marinade (reserve marinade) and sear them in batches until golden brown on all sides.
- Set the browned goat aside.
3. Build the sauce:
- In the same pot, add diced bell pepper and cook until softened.
- Stir in tomato paste and cook it out for 2–3 minutes to concentrate the flavor.
- Add back the goat meat along with the reserved marinade.
4. Simmer and braise:
- Add broth to just cover the meat.
- Toss in bay leaves, cilantro, and the sazon packet if using.
- Bring to a simmer, cover, and cook gently over low heat for 1.5 to 2 hours, or until the goat is very tender and the sauce is thickened and glossy.
5. Finish:
- Adjust seasoning with more salt, pepper, or a splash more bitter orange if you want a brighter flavor at the end.
- Let the sauce reduce uncovered for a few minutes if needed to concentrate even more.
Serving Suggestions:
- Serve Chivo Guisado hot with white rice, mangu (mashed green plantains), tostones (fried plantains), or yuca con mojo (cassava with garlic sauce).
- A simple side salad with avocado makes it even better!
Tips:
- Goat meat has a strong, gamey flavor — the vinegar and citrus help mellow and balance it beautifully.
- Dominican oregano is more pungent and earthy than Mediterranean oregano — if you can find it, use it for authentic flavor.
- For extra richness, you can stir in a little butter or olive oil right before serving.
This Dominican Chivo Guisado is rich, tangy, savory, and pure Caribbean soul food! 🐐🍅✨
Would you like a version cooked with a touch of rum or beer, like they sometimes do in the Cibao region? 🍹🌴
