Dominican Chivo Guisado (Stewed Goat) with Rice
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Ingredients
- 800 g goat or mutton, bone-in pieces
- 2 tbsp orange juice
- 1 onion
- 4 garlic cloves
- 1 tsp dried oregano
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 589 kcal
- Protein
- 42.2 g
- Carbohydrate
- 63.2 g
- of which sugars
- 3 g
- Fat
- 17.9 g
- of which saturates
- 7.8 g
- Fibre
- 1.8 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the goat pieces with the orange juice, crushed garlic and dried oregano, and marinate for 20 minutes.
- 2
Brown the goat in a large pot over a high heat for 6-8 minutes, then add the sliced onion and cook for 5 minutes.
- 3
Pour in 600ml water, cover and simmer for 1 hour, topping up the water if needed, until the goat is tender and no pink remains.
- 4
Uncover and simmer for a final 10 minutes to thicken the sauce.
- 5
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, drain, and serve with the stewed goat.
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