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Seco de Chivo

Name: Seco de Chivo
Prep time: PT30 minutes
Cook time: PT2.5 hours
Total time: PT3 hours
Yield: 6
Cuisine: Ecuador
Ingredients: 2 pounds Goat stew meat (cut into chunks, bone-in preferred for more flavor); 2 tablespoons Vegetable oil; 1 large Red onion (finely chopped); 4 cloves Garlic cloves (minced); 2 medium Tomatoes (seeded and chopped); 1 medium Green bell pepper (finely chopped); 1 teaspoon Ground cumin; 1 teaspoon Achiote powder (annatto); 1 teaspoon Oregano; 1 Bay leaf; 0.5 cup Naranjilla juice (or substitute with orange and lime juice mix); 1 cup Beer (preferably dark); 1 cup Beef or chicken broth; undefined Salt (to taste); undefined Black pepper (to taste); 0.5 cup Fresh cilantro (chopped, for stew and garnish)

A rich and hearty Ecuadorian goat stew, Seco de Chivo is slow-cooked to tender perfection in a flavorful broth of beer or chicha, naranjilla juice, tomatoes, onions, garlic, and aromatic spices. It's a comforting dish often served with yellow rice, fried plantains, and avocado.

準備時間30 minutes

調理時間2.5 hours

合計時間3 hours

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Season the goat meat with salt, pepper, cumin, and oregano. Let it marinate for at least 30 minutes.
⏱️ 30 minutes
2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the goat meat and brown on all sides. Remove the meat and set aside.
⏱️ 8 minutes
3
In the same pot, add the chopped red onion, garlic, and green bell pepper. Sauté until softened, about 5 minutes.
⏱️ 5 minutes
4
Stir in the chopped tomatoes, achiote powder, and bay leaf. Cook for another 3-4 minutes.
⏱️ 4 minutes
5
Return the goat meat to the pot. Pour in the beer, scraping up any browned bits from the bottom. Add the naranjilla juice and broth. Stir well.
6
Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 2 to 2.5 hours, or until the meat is very tender and falling off the bone. Stir occasionally and add more broth or water if needed to maintain a stew-like consistency.
⏱️ 2.5 hours
💡 プロのコツ: Low and slow cooking is key for tender goat meat.
7
Stir in most of the chopped cilantro. Taste and adjust seasoning with salt and pepper as needed.
8
Serve hot, garnished with fresh cilantro, alongside cooked white rice, fried plantains, and avocado slices.
💡 プロのコツ: Yellow rice (arroz amarillo) is a traditional accompaniment.

調理履歴を記録する

💡 プロのコツ

✓Bone-in goat meat will yield a richer flavor.
✓If naranjilla juice is unavailable, a mix of orange and lime juice can be used.
✓Adjust the amount of chili or hot pepper if you prefer a spicier stew.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Seco de Pollo (chicken stew) or Seco de Carne (beef stew) can be made using the same method, adjusting cooking times.
Some recipes include a touch of grated piloncillo or brown sugar for a hint of sweetness.