Chivo picante

Chivo Picante Recipe from Dominican Republic: Spicy Goat with Lemon, Bell Peppers, Garlic, and More

Region / culture: Dominican Republic | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Chivo picante is a traditional Mexican dish made with tender goat meat cooked in a flavorful and spicy sauce. This dish is perfect for those who enjoy bold and spicy flavors.

History

Chivo picante has its origins in Mexican cuisine, where goat meat is a popular protein choice. The dish is typically made with a combination of spices, peppers, and tomatoes to create a rich and savory sauce that complements the tender meat.

Ingredients

4 lb (1.81 kg) of goat meat
2 lemons, cut into halves
3 green bell peppers
2 tsp of mashed garlic
0.5 tsp of powdered oregano
1 small red onion, cut into four quarters
4 plum tomatoes, cut into 4 quarters
2 tbsp of tomato sauce
1 tbsp of oil
0.5 tsp of mashed garlic
2 small jalapeño peppers, finely chopped
salt

How to prepare

In a bowl, mix the meat with oregano, onion, garlic, peppers, and spices.
In a pot, heat the oil.
Add the sugar and let it turn brown, then add the meat (reserve the vegetables).
Stir (being careful with splatters) until all the meat has a light brown color.
Add 1 cup of water, cover, and simmer.
Adjust the amount of water until the meat is very tender (about 35 minutes).
Add the remaining ingredients. When the remaining ingredients are tender, reduce the liquid to obtain a thin sauce.
Adjust the salt to taste.

Variations

For a milder version, reduce the amount of jalapeño peppers used.
Add additional vegetables such as carrots or potatoes for added flavor and texture.

Cooking Tips & Tricks

Make sure to brown the meat before adding the liquid to enhance the flavor.

- Adjust the amount of water as needed to ensure the meat is cooked to perfection.

- Be careful when adding the jalapeño peppers, as they can make the dish very spicy. Adjust the amount to suit your taste preferences.

Serving Suggestions

Serve chivo picante with rice, beans, and warm tortillas for a complete and satisfying meal.

Cooking Techniques

Simmering the meat slowly ensures that it becomes tender and flavorful.

Ingredient Substitutions

If goat meat is not available, you can use lamb or beef as a substitute.

Make Ahead Tips

Chivo picante can be made ahead of time and reheated before serving for a quick and easy meal.

Presentation Ideas

Garnish with fresh cilantro and a squeeze of lime juice for a pop of color and freshness.

Pairing Recommendations

Serve chivo picante with a cold beer or a glass of red wine to complement the spicy flavors.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove until warmed through.

Nutrition Information

Calories per serving

280 per serving

Carbohydrates

5g per serving

Fats

12g per serving

Proteins

35g per serving

Vitamins and minerals

Chivo picante is a good source of iron, vitamin C, and potassium.

Alergens

This recipe contains no common allergens.

Summary

Chivo picante is a nutritious and flavorful dish that is high in protein and low in carbohydrates.

Summary

Chivo picante is a delicious and spicy Mexican dish made with tender goat meat cooked in a flavorful sauce. This dish is perfect for those who enjoy bold flavors and is sure to be a hit at your next meal.

How did I get this recipe?

I have a strong memory of the first time I saw the recipe for Chivo picante. It was many years ago, when I was just a young girl living in the small town of Oaxaca, Mexico. My grandmother, who was a wonderful cook, had invited me into the kitchen to help her prepare a special meal for our family.

As we worked together, she began to tell me about the history of the dish. She explained that Chivo picante, or spicy goat stew, was a traditional recipe that had been passed down through generations in our family. She had learned it from her own mother, who had learned it from hers, and so on.

The recipe itself was simple but delicious. It called for tender pieces of goat meat, simmered in a rich and spicy sauce made from tomatoes, chilies, and herbs. The key, my grandmother explained, was to cook the meat slowly until it was tender and flavorful, allowing all the spices and flavors to meld together perfectly.

As we worked in the kitchen, I watched my grandmother with fascination. She moved with a grace and skill that only comes from years of practice. Her hands moved deftly as she chopped vegetables, stirred pots, and seasoned dishes with a careful eye and a delicate touch.

I remember asking her how she had learned to cook so well. She smiled and told me that it was a combination of practice, tradition, and a love of good food. She had learned many of her recipes from her own mother, who had been an excellent cook in her own right. But she had also picked up tips and tricks from friends, neighbors, and even strangers she had met along the way.

One of those strangers had been a traveling chef who had passed through our town many years ago. He had taught my grandmother how to make a special spice blend that added a unique flavor to her dishes. She had taken that knowledge and incorporated it into her own cooking, creating a signature taste that was all her own.

As we finished preparing the Chivo picante, my grandmother invited me to taste the dish. I eagerly scooped up a spoonful and savored the rich, spicy flavors that exploded in my mouth. It was unlike anything I had ever tasted before, and I knew that I had witnessed something truly special.

From that day on, I was hooked. I spent countless hours in the kitchen with my grandmother, learning her recipes and techniques. I watched, I listened, and I practiced until I too had mastered the art of cooking.

Now, as I sit here in my own kitchen, preparing a pot of Chivo picante for my own family, I can't help but think back to that day with my grandmother. I can still hear her voice, see her hands, and taste the delicious flavors of her cooking.

And as I take my first bite of the finished dish, I know that I am carrying on a tradition that has been passed down through generations. I am keeping alive the memory of my grandmother, her love of cooking, and her delicious recipe for Chivo picante. And for that, I am truly grateful.