Seco de Chivo

Seco de Chivo Recipe from Ecuador with Goat, Chicha, and Spices

Region / culture: Ecuador | Preparation time: 15 minutes | Cooking time: 2-3 hours | Servings: 6

Introduction

Seco de Chivo is a traditional Ecuadorian dish made with tender pieces of goat meat cooked in a flavorful sauce. This hearty and comforting stew is perfect for a cozy family dinner or a special occasion.

History

Seco de Chivo has its origins in Ecuador, where it is a popular dish enjoyed by locals and visitors alike. The dish is typically made with goat meat, which is marinated and slow-cooked to perfection. The rich and savory flavors of Seco de Chivo make it a favorite among Ecuadorian cuisine enthusiasts.

Ingredients

2 tbsp olive oil
4 lb (1.81 kg) goat or lamb, cut into 0.75 inch cubes
1 cup chicha or raspberry juice
4 tomatoes, peeled and diced
1 large onion, diced
1 clove garlic, minced
0.5 tsp salt
1 fresh ají chile, seeds and stems removed or substitute yellow wax hot chile or jalapeno
water to cover

How to prepare

Heat the oil in a heavy casserole and brown the meat.
Add the remaining ingredients and bring the pot to a boil.
Cover the pot and reduce the heat to a simmer. Cook for 2 to 3 hours until the meat is tender and the liquid is absorbed.
Serve over hot rice.

Variations

Substitute goat meat with lamb or beef for a different flavor.
Add additional vegetables such as bell peppers or carrots for extra nutrients.
Use different spices and herbs to customize the flavor of the dish.

Cooking Tips & Tricks

Marinate the goat meat for at least an hour before cooking to enhance the flavors.

- Use a heavy casserole or Dutch oven to ensure even cooking and tender meat.

- Adjust the seasoning to taste by adding more salt or spices as needed.

- Serve Seco de Chivo with a side of rice or potatoes for a complete meal.

Serving Suggestions

Serve Seco de Chivo with a side of rice, potatoes, or salad for a complete and satisfying meal.

Cooking Techniques

Seco de Chivo is typically cooked using a slow simmering method to ensure tender and flavorful meat. Be sure to monitor the cooking process to prevent burning or overcooking.

Ingredient Substitutions

If goat meat is not available, you can substitute it with lamb, beef, or chicken. Adjust the cooking time accordingly based on the type of meat used.

Make Ahead Tips

Seco de Chivo can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Seco de Chivo with fresh herbs such as cilantro or parsley for a pop of color and flavor. Serve the stew in a decorative bowl or plate for an elegant presentation.

Pairing Recommendations

Seco de Chivo pairs well with a glass of red wine or a refreshing fruit juice. Serve the dish with a side of crusty bread or tortillas for a complete meal.

Storage and Reheating Instructions

Store any leftover Seco de Chivo in the refrigerator for up to 3 days. Reheat the stew in a saucepan over low heat until warmed through. Add a splash of water if needed to prevent drying out.

Nutrition Information

Calories per serving

Each serving of Seco de Chivo may contain approximately 400 calories.

Carbohydrates

Seco de Chivo contains carbohydrates from the rice and vegetables used in the recipe. Each serving may contain approximately 30 grams of carbohydrates.

Fats

The olive oil used in the recipe adds healthy fats to the dish. Each serving may contain approximately 15 grams of fat.

Proteins

Goat meat is a rich source of protein, making Seco de Chivo a protein-packed meal. Each serving may contain approximately 40 grams of protein.

Vitamins and minerals

Seco de Chivo is a nutritious dish that provides essential vitamins and minerals such as vitamin C, vitamin A, iron, and potassium.

Alergens

Seco de Chivo may contain allergens such as garlic and onions. Please check for any specific allergens before consuming the dish.

Summary

Seco de Chivo is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Seco de Chivo is a delicious and hearty Ecuadorian stew made with tender pieces of goat meat cooked in a flavorful sauce. This traditional dish is perfect for a cozy family dinner or a special occasion. Enjoy the rich and savory flavors of Seco de Chivo with a side of rice or potatoes for a satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was for Seco de Chivo, a traditional Ecuadorian dish made with goat meat cooked in a savory sauce. I had always been a fan of trying new and exotic recipes, and this one seemed like the perfect challenge for me.

I first discovered the recipe for Seco de Chivo when I was visiting my friend Maria in Quito. She invited me over for dinner one evening, and when I walked into her kitchen, the aroma of spices and herbs filled the air. Maria was busy stirring a pot on the stove, and as I watched her work, I knew I had to learn how to make this dish.

Maria was kind enough to share her recipe with me, and as she explained each step, I listened intently, taking mental notes so I could recreate it in my own kitchen. She told me that Seco de Chivo was a traditional dish in Ecuador, often served at special occasions and family gatherings. The flavors were rich and bold, a perfect blend of spices and herbs that came together to create a truly memorable meal.

After that evening, I couldn't stop thinking about the recipe for Seco de Chivo. I was determined to master it, to bring the flavors of Ecuador into my own home. I spent hours researching different versions of the recipe, tweaking and adjusting until I found the perfect balance of flavors.

I remember the first time I made Seco de Chivo for my family. As the meat simmered on the stove, the aroma filled the house, drawing everyone into the kitchen. My husband and children watched in anticipation as I plated the dish, the rich sauce glistening on the tender pieces of goat meat.

The first bite was pure bliss. The flavors were bold and complex, each bite a symphony of spices and herbs that danced on my taste buds. My family couldn't get enough, and soon there was nothing left but empty plates and satisfied smiles.

Over the years, I have continued to perfect my recipe for Seco de Chivo. I have added my own twists and variations, making it my own while still staying true to the traditional flavors of Ecuador. I have shared the recipe with friends and family, passing on the legacy of this delicious dish to the next generation.

I have learned so much from this recipe, not just about cooking, but about the importance of tradition and culture. Each time I make Seco de Chivo, I am transported back to that evening in Maria's kitchen, surrounded by the sights and smells of Ecuador. It is a reminder of the power of food to bring people together, to create memories that last a lifetime.

And so, as I continue to cook and create in my kitchen, I am grateful for the recipe for Seco de Chivo that sparked my culinary journey. It has become a staple in my repertoire, a dish that I will always hold dear. And as I pass it on to future generations, I know that the flavors and traditions of Ecuador will live on in my family for years to come.