Chivo guisado dominicano 🍗

Chivo Liniero

Chivo Guisado Picante or Chivo Liniero -a spicy goat meat stew- is a recipe from the northwest of the Dominican Republic where goats are said to feed on wild oregano, making it a very special meat.

Goat meat

Goat meat is a national delicacy, but some regions of the country are famous for its production and preparation. In the Dominican Republic, the northwest region is well known for its most famous dish: Chivo Liniero. A spicy goat meat stew that is fragrant and full of flavor.
Let´s doit!

Ingredients

4 1/2 pounds goat (2 kilos)

Juice of 3 or 4 sour oranges

1 Tablespoon onion powder

11/2 tablespoon ground oregano

3 malaguetas whole or ground

2 tablespoons crushed garlic (6 cloves)

1 Tablespoon soy sauce

1/2 teaspoon dried thyme

1/2 teaspoon salt

1-2 teaspoon ground black pepper

11/2 cups red wine for cooking (split use) - 355 ml

1/4 cup olive oil (60 ml)

Pinch of sugar

1 onion

1 chili pepper

2 Caribbean peppers (optional)

1/2 cup chopped cilantro

3 cup water (715 ml)

2 Tablespoons tomato sauce

Let´s cook!

1. Wash the goat meat with water and 1/4 cup of salt until each piece is clean. Throw away all the water, then add juice of one or two oranges and rub each piece into it. Pour water again to remove the salt you poured previously, and throw away all that water. Let the meat drain well before seasoning.

2. In a container with lid mix the meat with 1/2 cup of orange juice, onion powder, oregano, malagueta, crushed garlic, soy sauce (Chinese), thyme, salt, black pepper and half of the wine to cook. Stir the meat with a spoon or hands until the seasoning is well mixed. If you have Dominican seasoning prepared then use a cup of that seasoning and add the missing spices, orange juice and wine. 

3. Ready to cook the goat, heat a pot with the oil, if the pot is large, better. When the oil is hot, add a pinch of sugar and let it take on an amber color before adding the meat without the liquid of the seasoning. Sauté until golden brown. Add the onion and chili pepper well chopped (in brunoise form), Caribbean pepper (optional spicy), cilantro, the liquid of the seasoning that remained in the bowl and two cups of water. Cover and leave over moderate heat for an hour and a half, always checking if you need more water until the meat softens.

4. About 20 minutes before turning off, add the remaining wine, 2 tablespoons of tomato paste or chopped tomatoes and check for salt and pepper. Serve with white rice, boiled yucca, boiled plantains and/or tostones. Enjoy a good goat stewed authentically in the style and with Dominican flavor. Enjoy your meal!