Dish

Choto al ajillo

Goat stew

Choto al ajillo is made by marinating goat meat in a mixture of garlic, olive oil, and spices. The meat is then cooked in a skillet until it is browned and tender. The dish is typically served with crusty bread and a side salad. Choto al ajillo is a popular dish in the Andalusia region of Spain, where it is often served at family gatherings and special occasions.

European cuisine› Mediterranean cuisine› Spanish cuisine

Stew

Origins and history

Choto al ajillo has its roots in the Andalusia region of Spain, where it has been a popular dish for centuries. The dish is traditionally made with goat meat, which was a common source of protein in the region. Today, choto al ajillo is still a popular dish in Andalusia and can be found on the menus of many local restaurants.

Dietary considerations

Gluten-free

Variations

There are many variations of choto al ajillo, with some recipes calling for the addition of white wine or sherry. Some recipes also call for the use of lamb or beef instead of goat meat.

Presentation and garnishing

Choto al ajillo is typically served in a skillet or on a platter, garnished with fresh parsley and lemon wedges. The dish should be served hot and accompanied by crusty bread and a side salad.

Tips & Tricks

To ensure that the goat meat is tender, it is important to marinate it for at least 2 hours before cooking. Additionally, be sure to brown the meat well in the skillet to develop a rich flavor.