Seco de Chivo
Santa Elena, Ecuador
A centerpiece of Ecuadorian celebration dining, this slow-cooked goat stew is prized for its complex, tangy sauce. Traditionally braised in Chicha de Jora (fermented corn beer) or tart Naranjilla juice, the meat becomes exceptionally tender while the sauce thickens with a base of achiote, peppers, and cilantro. It is almost always served with 'Arroz Amarillo' (yellow rice) and sweet fried plantains.
Ingredients
- 1000 gGoat meat (with bone, cut into pieces)
- 500 mlChicha de Jora (or dark beer)
- 120 mlNaranjilla juice (or bitter orange juice)
- 2 pcsRed onion (finely chopped)
- 1 pcGreen bell pepper (chopped)
- 3 pcsTomatoes (seeded and chopped)
- 4 clovesGarlic (minced)
- 30 mlAchiote oil (annatto)
- 5 gCumin
- 15 gPanela (or brown sugar)
- 30 gFresh cilantro (finely chopped)
Directions
- 1
Marinate the goat meat in cumin, garlic, salt, and half of the Chicha de Jora for at least 2 hours.
- 2
In a large heavy-bottomed pot, heat the achiote oil and brown the goat meat in batches. Remove and set aside.
- 3
In the same pot, sauté the onions, bell pepper, and tomatoes until soft and fragrant.
- 4
Return the meat to the pot and add the remaining Chicha de Jora, Naranjilla juice, and panela.
- 5
Bring to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2.5 hours until the meat is falling off the bone.
- 6
Uncover for the last 20 minutes to allow the sauce to reduce into a thick, glossy consistency.
- 7
Stir in the fresh cilantro just before serving with yellow rice and maduros (fried ripe plantains).