🇩🇴 Dominican Republic recipe
Chivo Guisado
Chivo Guisado is the festive centerpiece of Dominican celebrations, particularly in the countryside of the Cibao region. Bone-in goat is marinated overnight in a potent blend of sour orange, rum, oregano, garlic, and peppers, then braised slowly until the meat is so tender it falls from the bone. The rich, deeply spiced sauce is unlike anything else in Dominican cuisine — earthy, bold, and hauntingly complex. This is the dish that brings families together for special occasions.
Prep20 mins + 4 hrs marinate
Cook2 hrs 15 mins
Serves6
Difficultyhard
Ingredients
- 1.5kg bone-in goat meat, cut into 5cm pieces
- 4 tablespoons sour orange juice
- 3 tablespoons dark rum
- 6 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 2 tablespoons sazón seasoning
- 2 tablespoons white vinegar
- Salt and pepper to taste
- 4 tablespoons vegetable oil
- 2 tablespoons sugar (for browning)
- 2 large yellow onions, diced
- 2 green bell peppers, diced
- 1 red bell pepper, diced
- 4 tablespoons tomato paste
- 1 cup tomato sauce
- 2 cups water or goat broth
- 3 bay leaves
- 1 Scotch bonnet pepper, whole (for heat without breaking)
- 2 tablespoons fresh cilantro, chopped
- Juice of 2 limes
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 450
- Protein
- 30 g
- Carbs
- 10 g
- Fat
- 30 g
