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Chivo Guisado served with white rice and lime on a plate.

Chivo Guisado Recipe (Dominican Style Goat Stew)

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.

Course: Main Course
Cuisine: Carribean, Dominican
Prep Time: 20 minutes
Cook Time: 30 minutes
Marinating Time 8 minutes
Total Time: 58 minutes
Servings: 4 – 6
Author: Recipe adapted from Josie’s Kitchen

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

  1. Cut the goat meat into smaller pieces. Don’t trim the fat as it adds flavour and helps keep the meat soft.
  2. Chop the onions, coriander, and spring onions.
  3. Put the garlic cloves, oregano, and salt in a mortar and grind into a paste.
  4. Place the goat meat in a large bowl and combine it with all the marinade ingredients.
  5. Mix well, cover, and keep it in the fridge for a few hours or overnight.

For the Braise

  1. Heat the oil and cook the sugar until it turns a caramel colour. Be careful not to burn it.
  2. Add the meat, keeping the marinade aside, and brown it well on all sides.
  3. Pour in the reserved marinade, stir, then add the tomato paste.
  4. Add water little by little and cook over medium heat, covered, until the meat is very tender.
  5. Cook for about 1.5 hours until the meat is soft enough to fall off the bones. Season to taste.
  6. Serve with steamed rice and fried green plantains. Enjoy!