Chilean-style Seco de Chivo

Ingredients

In the Chilean adaptation of Seco de Chivo, the traditional Ecuadorian dish is infused with the unique flavors and ingredients of Chilean cuisine. The Chilean version incorporates merquén, a smoky chili pepper blend, and paprika to add a distinct spiciness and sweetness to the stew. Additionally, Chilean-style Seco de Chivo often includes a variety of vegetables such as bell peppers and carrots, which contribute to the dish's vibrant colors and flavors. We alse have the original recipe for Seco de chivo, so you can check it out.

• 2 pounds (900g) goat meat, cut into chunks 2 pounds (900g) goat meat, cut into chunks
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 tablespoons white vinegar 2 tablespoons white vinegar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, chopped 1 onion, chopped
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 carrots, sliced 2 carrots, sliced
• 2 tablespoons merquén (smoked chili pepper blend) 2 tablespoons merquén (smoked chili pepper blend)
• 1 teaspoon paprika 1 teaspoon paprika
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 60g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the minced garlic, ground cumin, dried oregano, and white vinegar. Add the goat meat and marinate for at least 1 hour, or overnight for best results.
2. 2.
   Heat the vegetable oil in a large pot over medium-high heat. Remove the goat meat from the marinade, reserving the marinade for later. Sear the meat in batches until browned on all sides. Set aside.
3. 3.
   In the same pot, add the chopped onion, sliced bell peppers, and carrots. Sauté until the vegetables are slightly softened.
4. 4.
   Return the seared goat meat to the pot and add the merquén, paprika, reserved marinade, beef broth, and red wine. Season with salt and pepper to taste.
5. 5.
   Bring the stew to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the goat meat is tender and the flavors have melded together.
6. 6.
   Serve the Chilean-style Seco de Chivo hot, garnished with fresh cilantro. It pairs well with rice or mashed potatoes.

Treat your ingredients with care...

• Goat meat — For the best results, choose tender cuts of goat meat such as shoulder or leg. If goat meat is not available, you can substitute it with lamb or beef.
• Merquén — If you can't find merquén, you can make a substitute by combining smoked paprika, chili powder, and a pinch of cayenne pepper.

Tips & Tricks

• For an extra depth of flavor, add a splash of red wine vinegar towards the end of cooking.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 10 minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Chilean-style Seco de Chivo is best served hot, accompanied by a side of fluffy white rice or creamy mashed potatoes. The stew can be garnished with fresh cilantro for a burst of freshness. Serve with a slice of crusty bread to soak up the flavorful sauce.

Presentation advice

To present the Chilean-style Seco de Chivo beautifully, ladle the stew into individual bowls, making sure to include a generous portion of meat and vegetables in each serving. Garnish with a sprig of fresh cilantro for a pop of color. Serve alongside a mound of fluffy rice or a dollop of creamy mashed potatoes.