Can I make this stew in a slow cooker?
Yes, after searing the meat and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, adding the yucca during the last hour of cooking.
DINNER
Dominican Goat Stew (Chivo Guisado) with Yucca and Rice
Experience the rich, savory flavors of the Dominican Republic with this authentic Chivo Guisado. Tender goat meat is slow-cooked in a vibrant sauce with aromatic vegetables, served alongside fluffy rice and soft yucca.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the goat meat with sour orange juice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
02
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated goat meat in batches until browned on all sides, about 5-7 minutes per batch. Remove the meat and set aside.
03
Reduce heat to medium. Add the chopped red onion, minced garlic, and chopped green bell pepper to the pot. Sauté until softened, about 8-10 minutes. Stir in the diced tomatoes, dried oregano, and ground cumin. Cook for 5 minutes, stirring occasionally.
04
Return the seared goat meat to the pot. Pour in the chicken broth and enough water to just cover the meat. Bring to a simmer, then reduce heat to low, cover, and cook for 90 minutes, or until the goat meat is tender.
05
Add the peeled and cut yucca chunks to the stew. Continue to simmer, covered, for another 30-40 minutes, or until the yucca is fork-tender. Adjust seasoning with salt and pepper to taste.
06
While the stew finishes cooking, prepare the rice. In a separate pot, combine 2 cups of long-grain white rice, 4 cups of water, and 1 teaspoon of salt. Bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly, and cook for 18 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
About This Recipe
Experience the rich, savory flavors of the Dominican Republic with this authentic Chivo Guisado. Tender goat meat is slow-cooked in a vibrant sauce with aromatic vegetables, served alongside fluffy rice and soft yucca.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a deeper flavor, marinate the goat meat overnight. If you prefer a thicker stew, you can mash some of the cooked yucca against the side of the pot or remove a small portion, mash it, and stir it back in. A bay leaf can be added to the stew for extra aroma.
Easy Substitutions
If sour orange juice is unavailable, use a mix of 2 tablespoons lime juice and 2 tablespoons orange juice. Beef stew meat can be used instead of goat, though cooking time may vary. Sweet potatoes can replace yucca for a different texture and flavor profile.
Storage & Reheating
Store leftover Chivo Guisado and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed to maintain moisture.
Serving Suggestions
Serve the Dominican Goat Stew (Chivo Guisado) hot, spooned generously over a bed of fluffy white rice. Garnish with fresh cilantro or parsley for a pop of color and freshness. A side of sliced avocado or a simple green salad with a light vinaigrette would complement the rich stew beautifully. For an authentic experience, offer a side of pickled red onions.
Common Mistakes
Not marinating the goat meat long enough can result in tougher meat and less flavor. Ensure the meat is well-browned before adding other ingredients; this step builds a crucial flavor base. Adding the yucca too early can cause it to become mushy; wait until the goat is already tender. Not simmering the stew long enough will leave the goat meat tough; it should be fall-apart tender. Overcooking the rice will make it sticky; follow the cooking and resting times precisely.
Frequently Asked Questions
What is sour orange juice?
Sour orange juice, or Naranja Agria, is a common ingredient in Caribbean and Latin American cooking. It's a tart citrus juice, often used in marinades. If you can't find it, a mix of lime and regular orange juice is a good substitute.
Can I freeze Chivo Guisado?
Yes, the stew freezes well. Allow it to cool completely, then transfer to an airtight, freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
MORE TO KNOW
Chivo Guisado is a staple in Dominican cuisine, often prepared for special occasions due to the longer cooking time required to tenderize the goat meat. The key to its rich flavor lies in the long, slow simmer, which allows the meat to absorb all the aromatic spices and vegetables. The sour orange juice is crucial for both tenderizing the meat and adding a distinctive tangy note that balances the richness of the stew. Don't rush the browning step, as this creates a flavorful fond at the bottom of the pot, which will contribute significantly to the stew's depth.
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