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chivo guisado (braised goat, dominican style)!!
hola! today i have another dish from my dominican cookbook, cocina criolla dominicana by estela aristy. this is chivo guisado or braised goat. goat is one of my favorites, but until last week i had never tried cooking it. i was scared by the prospect of cooking goat, but the final product was worth it.
i wrote the recipe in two parts (both below), the first is the marinade and the second the cooking process.
here is the recipe for chivo guisado/braised goat!!
Fiesta Lime Rice & Mojo Chicken
Two recipes in one!
Inspired by: Skinny Taste and a little imagination
Marinate 4 chicken breasts in mojo marinade(you can find this in the ethnic section of your grocery store) for at least 3 hours, over night is best.
Grill chicken, with a little of the marinade basted on top. Top with a lime slice!
Fiesta Rice: (The vegetarian part)
Cook 1 & 1/2 cup long grain rice according to package directions.
Heat 1 can of black beans (drained and rinsed) and heat 1 can of corn.
In a large bowl, combine rice, beans, corn, 1-2 diced tomatoes, 1 large diced scallion, 4 tablespoons chopped cilantro, 1 tablespoon fresh lime juice and salt to your liking. Toss and serve!
OHMY, this was GOOD!! And fairly healthy-the rice is a weightwatchers recipe and is 152 calories per serving, .8 grams fat, and 5 grams protein. Just make sure you rinse your beans-I was too lazy to and it made my rice kind of gray, kind of ugly-but still so goooood. And the mojo marinade is some of the best stuff ever made.
Coke, red wine, onions, garlic, pepper, and olive oil. That’s the marinade I just threw 2 lbs of flank steak into based on a recipe I saw on Diners, Drive Ins, and Dives yesterday. I KNOW. I’m as shocked as you. But this looked amazing - they’ll marinate for 24-48 hours (depending on Matt’s schedule), then I’ll sear them and braise them for 3 hours and then I can hand shred the meat, and leave it in the braising liquid again overnight (or just eat it right then).
The recipe on the show was used in sandwiches - horseradish spread, lightly dressed arugula, and pickled onions on a white roll. I think I’m going to serve it over rice, with pickled onions and an arugula salad on the side.
And… now I’m starving.