Chivo Guisado (Dominican Stewed Goat)
Dominican goat stewed with oregano, lime, peppers and tomato until the sauce turns rich and orange red. Serve over white rice.
- Time2 hr 30
- 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
- 820kcal
- 15gcarbs
- 8.1gof which sugars
- 63.1gfat
- 37.7gsaturates
- 48.3gprotein
- 3.6gfibre
- 5.1gsalt
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
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Method
- 1
Toss the goat with the lime juice, garlic, oregano, cumin, paprika, pepper and salt. Cover and chill for at least 2 hours, or overnight.
- 2
Heat the oil in a large heavy pot over a medium high heat. Lift the goat out of the marinade, keeping the bowl, and brown it in two batches for about 5 minutes each. Set aside.
10 min - 3
Add the onions and peppers and cook for 8 minutes, until soft. Stir in the tomato purée and tomatoes and cook for 3 minutes.
11 min - 4
Return the goat with the leftover marinade and the water. Bring to the boil, then cover and simmer gently for 1 hour 30, until tender.
90 min - 5
Uncover, add the olives and simmer for 20 minutes, until the sauce has reduced to a rich orange red gravy.
20 min - 6
Stir in the fresh coriander. Serve over white rice with sliced avocado.
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.
