seco de chivo

Seco de chivo is a traditional Ecuadorian stew made with goat meat cooked in garlic, cumin, achiote, bell pepper, hot pepper, onion, cilantro and tomato sauce, chicha, naranjilla juice, panela and spices.

Seco de Chivo

lb goat meat (, bone-in, chopped)

garlic (, crushed)

cumin

oregano

chicha

canola oil

achiote

red onion (, finely chopped)

bell pepper (, finely chopped)

tomatoes (, peeled and seeded)

hot peppers (, finely chopped)

cilantro

naranjillas ((fresh or frozen), or lulos or ½ cup pure naranjilla juice)

panela

allspice

cinnamon

nutmeg

cloves

Salt

Yellow rice

bananas

Avocado slices

Dutch oven

Blender

Season goat meat with crushed garlic, ground cumin, oregano, salt, nutmeg, cinnamon, clove, and half of the chicha and marinate in the refrigerator for 3 hours.

Remove the goat meat from the marinade and reserve the marinade.

In a large Dutch oven, heat the oil on high, and add the meat. Fry on all sides until it is golden brown.

Reduce the heat and add the onions, bell peppers, and ground achiote. Cook until the onions are tender, about 5 minutes.

Meanwhile, in a blender, mix the tomatoes, cilantro, hot peppers, the rest of the chicha and the naranjilla.

Pass the sauce through a sieve and add it to the meat.

Also add the reserved marinade, grated panela and allspice.

Mix well and cook covered for 10 minutes over high heat.

Then reduce the temperature and simmer over low heat until the meat is very tender, about 3 hours.

Sprinkle with chopped cilantro before serving.

Serve seco de chivo with yellow rice, ripe plantain and fried avocado.

Ecuadorian seco de chivo is a goat stew dish braised in a sauce of garlic, cumin, achiote, oregano, peppers, onions, cilantro, tomatoes, chicha or fermented corn drink, naranjilla or lulo juice, panela and spices.

Braised goat stew {Ecuadorian seco de chivo}

garlic

tsp cumin

dry oregano

tbs oil

tsp ground achiote

onion

bell pepper (minced)

tbs grated panela

tsp all spice

tbs cilantro (finely chopped)

Arroz Amarillo or rice

plantains

Season the goat meat with garlic, cumin, oregano, salt and 1 cup of chicha or beer, let marinate for at least an hour.

Remove the meat from the marinade and save the marinade juice for later.

Heat the oil over high temperature in a large sauté pan and fry the meat until browned on each side.

Lower the heat to medium and add the minced onions, achiote and minced bell peppers, cook until the onions are soft, about 5 minutes.

Meanwhile blend the tomatoes, cilantro and hot peppers with the remaining cup of chicha and the naranjillas or naranjilla juice, strain and add the strained puree to the meat.

Add the saved marinade juices, the grated panela and all spice, bring to boil, lower the temperature and simmer until the meat is very tender and the sauce is thickened, about 2 -2 ½ hours.

Taste and add salt if needed, sprinkle with chopped cilantro and serve warm.

Serve with arroz amarillo or yellow rice, fried ripe plantains and avocado slices.

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Braised goat stew {Ecuadorian seco ...

Top 2 seco de chivo recipes from across the web

The most viewed seco de chivo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Seco de Chivo

Braised goat stew {Ecuadorian seco ...

The most viewed seco de chivo recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine