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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chivo picante (Spicy goat meat) Recipe

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This recipe for Chivo picante (Spicy goat meat) is from The IWO JIMA Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
4 lbs of goat meat
2 lemons cut into halves
3 green bell peppers
2 teaspoons of mashed garlic
1/2 teaspoons of powdered oregano
1 small red onion cut into four quarters
4 plum tomatoes cut into 4 quarters
2 tablespoons of tomato sauce
1 tablespoon of oil
1/2 teaspoon of mashed garlic
1 scotch bonnet (or jalapeņo) pepper finely chopped
2 tablespoons of sugar
Salt

Directions:
Directions:
1. In a bowl mix in the meat, add oregano, onion, garlic, peppers, and spices.
2. Heat the oil in a deep-bottomed pot. Add the sugar, let the sugar 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.
3. Adjust water until the meat is very tender (about 35 mins). Add the remaining ingredients, when the remaining ingredients are tender reduce liquid to obtain a thin sauce. Adjust salt to taste.
4. Serve with tostones and arroz blanco or moro de habichuelas.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
75 Mins
Personal Notes:
Personal Notes:
Chivo Picante or Chivo Liniero is a recipe original from the Northwest of the Dominican Republic, an area that, due to its semi-desertic characteristics, has a large population of goats. These goats are said to feed from wild oregano which gives them their distinct flavor.

 

 

 

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