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Chivo Picante (Dominican Spicy Goat)

Chivo Picante (Dominican Spicy Goat) is a traditional Dominican (from the Dominican Republic) recipe for a classic spicy stew of goat meat in a pepper, celery and tomato base with scotch bonnet chillies. The full recipe is presented here and I hope you enjoy this classic Puerto Rican version of: Dominican Spicy Goat (Chivo Picante).

prep time

30 minutes

cook time

250 minutes

Total Time:

270 minutes

Additional Time:

(+over-night marinating)

Serves:

4

Rating:

Tags : Spice RecipesHerb RecipesVegetable RecipesDominican-republic Recipes

The Dominican Republic is not generally known for spicy dishes and this is probably one of the hottest dishes you will find on the island (its still pretty mild though). This recipe is fairly obviously related to Curry Goat found elsewhere in the Caribbean but it's nowhere near as hot and it does not contain curry powder, using adobo seasoning instead. Also called Italian Frying Pepper, the cubanellle pepper is a yellow-green, thin walled chili that looks a lot like a banana pepper, but has very little to no heat.

Ingredients:

1kg boneless goat meat, cut into 2-3cm cubes
3 tbsp vinegar

For the Marinade:
300g onions, finely chopped
2 garlic cloves
1/3 tsp dried oregano, crumbled
250g cubanelle peppers, finely diced
60g celery, finely diced
1/3 tsp coriander leaves, shredded
1/4 tsp salt

To Finish:
300g plum tomatoes
1 garlic cloves, crushed and finely chopped
1 Scotch bonnet chilli, very finely chopped
1 tbsp tomato purée
1/4 tsp dried oregano, crumbled
1 tbsp adobo seasoning
1/2 tsp salt

2 tbsp oil
375ml water

Method:

Place the goat meat in a large bowl. mix the vinegar with enough water to cover the meat then pour over the goat meat. Soak for 5 minutes then drain and rinse.

Mix together all the marinade ingredients then massage thoroughly into the goat meat. Seal in a plastic bag with the air squeezed out and refrigerate over-night (you can do this up to 24 hours in advance).

Retrieve the goat meat from the refrigerator and allow to come to room temperature for 10 minutes. Scrape as much of the marinade off the meat as you can (but reserve all of it).

In a large, deep, lidded, frying pan or similar heavy bottomed coverable vessel heat the oil and fry the goat meat until it releases its liquid and this evaporates away. By the end of this process the meat should be nicely browned on all sides, being careful that anything that sticks to the pan doesn't burn.

Stir in 375ml Water, bring to a boil, cover and simmer until meat is tender (about 165 to 210 minutes, depending on the age of your goat was). Toss the meat every now and then and add more water as needed.

In the meantime, blanch and peel the tomatoes then cut into chunks (about 8 chunks for an plum tomato).

Mix together the tomatoes, garlic and Scotch bonnet chilli. When the goat meat is tender, stir the reserved marinade into the pan. Bring the ingredients to a boil then add the tomato mixture, tomato purée, oregano, adobo seasoning an salt. Bring to a simmer, cover and cook for 20-30 minutes.

Serve hot, accompanied by steamed long-grain rice.