Entree: Venezuela – Northern Culinary Region – Chivo en Coco (Goat stewed in coconut milk with coastal Venezuelan seasonings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

Goat meat, bone-in, cut into 2.5–5 cm pieces: 900 g gross; estimated 600 g raw edible meat after excluding bones (assumed 67% edible yield).
Annatto oil: 15 ml.
Vegetable oil: 30 ml.
Onion, chopped: 225 g.
Garlic, minced: 12 g.
Sweet red pepper, chopped: 170 g.
Tomatoes, chopped: 285 g.
Unsweetened coconut milk: 480 ml (approximately 480 g).
Water: 240 ml (approximately 240 g).
Fresh lime juice: 30 ml (approximately 30 g).
Ground cumin: 5 g.
Dried oregano: 5 g.
Salt: 5 g.
Black pepper: 2 g.
Bay leaves: 2 leaves (approximately 0.4 g).
Fresh cilantro, chopped: 15 g.
Brown sugar, optional: 15 ml (approximately 13 g).
Vegetable oil for searing, optional if needed: up to 15 ml (approximately 14 g). (estimated edible portion: 14 g)

Instructions

1. Pat the goat pieces dry and season with the stated salt and black pepper. Heat the annatto oil and vegetable oil in a heavy pot over medium-high heat. Brown the goat in batches, about 6–8 minutes per batch, then transfer it to a plate. Use the optional searing oil only if needed.
2. Reduce the heat to medium. Add the onion and sweet red pepper and sauté until softened, about 6–8 minutes. Add the garlic and cook for 1 minute.
3. Stir in the tomatoes, cumin, oregano, and bay leaves. Cook until the tomatoes begin to break down, about 5 minutes.
4. Return the goat to the pot. Add the coconut milk, water, lime juice, and optional brown sugar. Scrape up browned bits and bring the liquid to a gentle boil.
5. Cover and simmer gently over low heat for 1½–2 hours, until the goat is fork-tender. Check every 30 minutes and add a little water if the liquid reduces too quickly.
6. Stir in the cilantro and adjust salt and pepper to taste. Remove the bay leaves.
7. Serve hot with white rice or boiled plantains, if desired.