Fork-tender goat meat wrapped in a thick, citrus-based sauce makes Chivo Guisado deeply satisfying, with slow cooking bringing out rich, savoury flavour and a hearty finish.
Chivo Guisado immediately caught my attention while I was looking for something new to cook.
I hadn’t worked much with goat before, especially in this style. The combination of citrus, herbs, and slow cooking made it hard to pass up.
I considered a few recipes, including La Bandera and Dominican Chimichurri. In the end, this one stood out.
It felt closer to the kind of slow-cooked dishes I grew up with, where time does most of the work and the flavour builds gradually.
I made a few small adjustments based on what I had available. The meat turned tender, and the sauce developed as it simmered.
It’s a recipe I’d happily make again. Everyone at the table enjoyed it, including the children.
Why We Love Dominican Style Goat Stew
- Holds up well in the freezer because the sauce protects the meat from drying out during storage.
- Works with different cuts of goat, making it easier to use what’s available at the market.
- Pairs well with rice or plantains and gives you flexibility when choosing sides.
Key Ingredients for Chivo Guisado
Goat Meat
Goat meat brings a deep, slightly earthy flavour that develops during slow cooking. Using bone-in cuts helps enrich the sauce as it simmers. Look for a younger goat if available, as it tends to be more tender and milder in taste.
Orange Juice
Adds gentle sweetness and acidity. It works with the marinade to help soften the meat and balance the savoury elements.
Worcestershire Sauce
Worcestershire sauce adds a savoury depth with a slight tang. It blends into the marinade and rounds out the overall flavour.
Coriander and Spring Onions
These herbs bring freshness and a mild sharpness. They also add a light herbal note that balances the richness of the meat.
Find the complete list with measurements in the recipe card below.
How to Make Chivo Guisado
For the Marinade
Step 1: Cut the goat meat into smaller pieces. Don’t trim the fat as it adds flavour and helps keep the meat soft.
Step 2: Chop the onions, coriander, and spring onions.
Step 3: Put the garlic cloves, oregano, and salt in a mortar and grind into a paste.
Step 4: Place the goat meat in a large bowl and combine it with all the marinade ingredients.
Step 5: Mix well, cover, and keep it in the fridge for a few hours or overnight.
For the Braise
Step 1: Heat the oil and cook the sugar until it turns a caramel colour. Be careful not to burn it.
Step 2: Add the meat, keeping the marinade aside, and brown it well on all sides.
Step 3: Pour in the reserved marinade, stir, then add the tomato paste.
Step 4: Add water little by little and cook over medium heat, covered, until the meat is very tender.
Step 5: Cook for about 1.5 hours until the meat is soft enough to fall off the bones. Season to taste.
Step 6: Serve with steamed rice and fried green plantains. Enjoy!
Frequently Asked Questions
Bone-in cuts like shoulder, ribs, or leg work well. They stay moist during simmering and contribute more flavour to the sauce.
The meat should be tender and easy to pull away from the bone with a fork. If it still feels firm, continue simmering until it softens.
Yes, both can be used as alternatives. Lamb is the closest in flavour and texture, while beef will be milder and may require slightly longer cooking to become tender.
Control the consistency by managing the liquid as it cooks. If the sauce becomes too thin, let it simmer uncovered so it reduces. If it becomes too thick, add small amounts of water and stir gently to loosen it.
Extra Help from the Kitchen
Rinse and Soak the Goat Meat – Rinse the meat briefly and soak it in water with a squeeze of lime for a few minutes before marinating to help clean the surface and freshen the flavour.
Skim the Surface While Simmering – Skim off any foam or impurities that rise to the surface as the stew cooks to keep the sauce clear.
Let the Meat Sit Before Serving – Remove from heat and let the stew rest for 10 to 15 minutes before serving so the sauce settles around the meat.
Avoid Stirring During Browning – Let the meat sear undisturbed when first added to the pot so it develops proper colour before turning.
Break Up the Marinade Before Cooking – Separate any clumps of herbs and onions before adding the meat to the pot. This helps them cook evenly and prevents burning.
Variations and Twists
Incorporate Bell Peppers – Include chopped red or cubanelle peppers during the simmering stage to bring mild sweetness and extra texture while blending into the sauce.
Include Potatoes and Vegetables – Include chunks of Yukon Gold or Russet potatoes along with carrots or peas halfway through cooking so they soften without breaking apart and absorb the sauce.
Use Scotch Bonnet for Heat – Add a whole Scotch bonnet or a small piece during simmering to introduce gentle heat while keeping control over the spice level.
Add Red Wine to the Sauce – Replace part of the water with dry red wine as the sauce comes together. Let it reduce and concentrate alongside the meat juices.
Finish with Fresh Tomatoes and Herbs – Stir in chopped fresh tomatoes during cooking and finish with coriander or parsley at the end to bring a lighter contrast to the sauce.
Storage and Shelf Life
Store in an airtight container in the refrigerator for up to 3 to 4 days, allowing the sauce to settle and the flavour to develop further.
Freeze in a sealed, freezer-safe container for up to 2 to 3 months, making sure the meat is fully covered in sauce to prevent drying out.
Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, adding small amounts of water if the sauce has thickened too much.
More Braised and Simmered Meat Dishes
Chivo Guisado Recipe (Dominican Style Goat Stew)
Equipment
Ingredients
For the Marinade
- 1 kg – 2.2 lb goat meat – with bones
- juice of 1 orange
- juice of ½ lime
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 1 large white onion
- 1 bunch coriander
- 1 bunch spring onions
- 2 garlic cloves
- salt to taste – about 1 teaspoon
- 3 tbsp dried oregano
For the Braise
- Marinated goat meat
- 2 tbsp oil – such as sunflower oil
- 1 tbsp brown sugar
- 2 tbsp tomato paste
Instructions
For the Marinade
- Cut the goat meat into smaller pieces. Don’t trim the fat as it adds flavour and helps keep the meat soft.
- Chop the onions, coriander, and spring onions.
- Put the garlic cloves, oregano, and salt in a mortar and grind into a paste.
- Place the goat meat in a large bowl and combine it with all the marinade ingredients.
- Mix well, cover, and keep it in the fridge for a few hours or overnight.
For the Braise
- Heat the oil and cook the sugar until it turns a caramel colour. Be careful not to burn it.
- Add the meat, keeping the marinade aside, and brown it well on all sides.
- Pour in the reserved marinade, stir, then add the tomato paste.
- Add water little by little and cook over medium heat, covered, until the meat is very tender.
- Cook for about 1.5 hours until the meat is soft enough to fall off the bones. Season to taste.
- Serve with steamed rice and fried green plantains. Enjoy!
your recipes are awesome I like all recipe and try at home.
hi, i have a question, when you say add water as you go, how much exactly? iam Ecuadorian and we have a dish like this and i never learned to cook until now.
Hi Maria
I usually add 1/2 a glass of water to begin with and keep adding little by little while it cooks. You want to have a nice sauce at the end, but it shouldn’t be too runny. That’s why I keep an eye on it and add it slowly. I can’t tell you the exact amount, as that depends on how long it takes for your meat to cook. 🙂
love goat and thanks for sharing a delicious recipe using it. goat is the most eaten meat around the world. here in the US we’re the only ones that barely eat it! it’s SO good too!
What a great way to prepare goat! I can definitely see this served with rice. Love the recipe! Headed to Josie’s to check out her blog. Great post Manu!
Hi Manu,
Wow, I love your take on Josies’ recipe. There is nothing like a hearty guisado in the winter. Thanks for sharing 🙂
What an impressive dish! Love the flavors. Nice choice for SRC. Glad to be a part of group C with you.
That meat looks absolutely so tender and juicy. I’ve never had goat before, is it gamey?
Great recipe. I love how you included pictures with each step.
Can’t wait to make this for my husband.
I never had goat either but I had bought some two weeks ago and was thinking about how to prepare it. This sounds great.
Mm.. it looks so yummy! Amazing dish for dinner.
I hadn’t heard of this club before and think it’s such a clever idea! The dish looks lovely with he succulent goat meat.
That braised goat looks delicious! I have to try making it too!
Wow, I was just transported into a whole new world, a very delicious one!
Manuela, what a wonderful pick for this months SRC. My husband will absolutely love this. Can’t wait to make it!
Simply beautiful. And anyone who can break out a mortar and pestel is on my favorite blogger list!
It really is a lovely blog with great recipes, this one is no exception but I’m wondering if I can change the goat for another meat since I don’t really like it
That looks fall off the bone delicious, great SRC recipe.
If you haven’t already, I’d love for you to check out my Group ‘A’ SRC entry: Crunchy Fudgy Heart Bites
Lisa~~
Cook Lisa Cook
That dish looks so flavorful and delicious! Really nice… I think you have really done justice to it! I love goat meat and we use it quite often here… Great post, Manu!
Manu, this recipe is terrific, I feel like I can smell it. The best thing I think is that we can use another kind of meat if somebody find goat a little heavy. In my case, I like “cabrito” (baby goat) and this one is very close to a peruvian dish called “seco de cabrito”.
I have a friend who told me that goat meat was the best thing she EVER ate. I applaud you for going there. This does look mighty tasty!
I have never ate goat meat. Your dish looks good.
To my knowledge I have never tried goat meat. 🙂
This dish looks delicious!
Wooow, this looks absolutely amazing and bursting with flavor! I hope one day I can join your club, it looks like such a wonderful opportunity 🙂
I had to click on this because it looked so interesting! I’ve never tried goat meat but one day hopefully I will find some!
This is wonderful- my husband loves goat and we both love Dominican food. Will be trying this! Will also have to check out Josie’s page. The picts are also lovely. Thanks
Without having seen the original recipe, I venture to say you did a great job! I know I want to eat it! Thanks, also, for the introduction to Josie.
Looks so good! I have to see if I can find goat meat around here.
Hi Manu,
I am so lucky you were assigned to my blog. Your photos are fantastic!! I am so happy you liked the goat, it is one of my favorite dishes.
Don’t you love SRC and how it brings us together!!
Have a wonderful day,
Josie
Great post! Don’t you love that the SRC is back?
I know very little of the Domican Republican’s cooking, nice to know about her blog