Chivo Guisado (Dominican Braised Goat)
Goat marinated in lime, garlic and oregano, browned in caramel and slowly braised with peppers, tomato and a splash of rum until tender. A specialty of the north-west, where goats graze on wild oregano.
Servings
Ingredients
Nutrition
Per serving
Steps
Marinate the goat
Rub the goat chunks with the lime juice, then mix with the garlic, oregano, salt and pepper in a bowl. Cover and refrigerate for at least 3 hours, or overnight, to let the flavors soak in.
- 1.5 kg goat meat
- 2 limes lime juice
- 5 cloves garlic
- 2 tsp dried oregano
- 2 tsp salt
- ½ tsp black pepper
Brown in caramel
Heat the oil in a large heavy pot (at least 5 L/5 qt, big enough to hold the meat in one layer) over medium-high heat. Add the sugar and swirl until it turns deep amber, 1–2 minutes, then carefully add the marinated goat (it will splatter) and turn to coat and brown on all sides.
- 3 tbsp vegetable oil
- 1 tbsp sugar
- 1.5 kg the marinated goat from step 1
✅ Done when: sugar is deep amber and meat is browned on all sides
Add the vegetables
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Braise
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Thicken and serve
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Marinate the goat
Rub the goat chunks with the lime juice, then mix with the garlic, oregano, salt and pepper in a bowl. Cover and refrigerate for at least 3 hours, or overnight, to let the flavors soak in.
- 1.5 kg goat meat
- 2 limes lime juice
- 5 cloves garlic
- 2 tsp dried oregano
- 2 tsp salt
- ½ tsp black pepper
Brown in caramel
Heat the oil in a large heavy pot (at least 5 L/5 qt, big enough to hold the meat in one layer) over medium-high heat. Add the sugar and swirl until it turns deep amber, 1–2 minutes, then carefully add the marinated goat (it will splatter) and turn to coat and brown on all sides.
- 3 tbsp vegetable oil
- 1 tbsp sugar
- 1.5 kg the marinated goat from step 1
✅ Done when: sugar is deep amber and meat is browned on all sides
Add the vegetables
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Braise
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Thicken and serve
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The Story Behind the Dish
Goats thrive in the dry, cactus-covered north-west of the Dominican Republic, around Montecristi and Azua. There they graze on wild oregano, which is said to season the meat even before it reaches the kitchen.
'Chivo liniero' from Montecristi is famous across the country, and goat stew is a highlight of family celebrations in the region.
⭐ Why It's Famous
Tender, rich and fragrant with oregano, it's one of the most prized dishes of Dominican regional cooking.
💡 Fun Fact
Dominicans say the best chivo is 'chivo liniero', from goats raised near the border with Haiti, which some cooks believe gets its flavour from grazing on wild herbs.
Montecristi and the north-west
19.85°N, -71.65°W
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