Chivo Guisado (Dominican Goat Stew)
Goat marinated in lime, orange and oregano then stewed with peppers, tomato and coriander until the sauce is thick and savoury.
- Time2 hr 45
- LevelEasy
- Costabout £2.83 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1006kcal
- 39.6gcarbs
- 15.5gof which sugars
- 69.8gfat
- 41.3gsaturates
- 55gprotein
- 7gfibre
- 5.5gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the goat in a bowl with the lime juice, orange juice, garlic, oregano, salt and pepper. Mix well and leave for at least 1 hour, or overnight in the fridge.
- 2
Lift the goat out of the marinade, keeping the liquid. Pat the meat dry. Heat the oil in a large heavy pot and brown the goat in batches for 4 minutes a batch.
- 3
Cook the onions and peppers in the pot for 8 minutes until soft. Stir in the tomato purée for 1 minute.
- 4
Add the goat, marinade, tomatoes and water. Cover and simmer gently for 1 hour 30 minutes.
90 min - 5
Add the potatoes and olives and cook uncovered for 30 minutes more, until the potatoes are tender and the sauce has thickened.
30 min - 6
Stir through the coriander, taste for salt and serve with white rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
