For the Rice:
- 750ml beef or chicken stock
- 350g Carolino Rice
- 100g bacon – diced
- 100g chorizo – diced
- 100g paio sausage – diced
- 2 small onions – approx. 200g
- 3 garlic cloves – minced
- 2 bay leaves
- 100ml white wine
- 1tsp salt
- Freshly ground black pepper
Cabrito Assado com Arroz de Enchidos – Roast Kid with Rice
Course: MainCuisine: Mediterranean, PortugueseDifficulty: Easy
Servings
Prep time
15
minutes
Cooking time
2
hours
15
minutes
Calories
673
kcal
Portuguese Roast Kid with Rice combines a roasted whole leg of goat served with Carolino rice cooked in a broth made from the goat roast, and Portuguese cured sausages.
Ingredients
-
1 Leg Kid (Young Goat)
-
1 tbsp Lard
-
1 tbsp Olive Oil
-
1 tsp Piri-piri Powder
-
1 tsp Sweet Paprika
-
3 Garlic Cloves – Sliced
-
1 cup White Wine
-
Fresh Parsley
-
2.5 tsp Salt
-
Freshl y Ground Black Pepper
-
750 ml Stock (Chicken or Beef)
-
350 g Carolino Rice
-
100 g Bacon – diced
-
100 g Chorizo – diced
-
100 g Paio Sausage
-
2 Small Onions
-
3 Garlic cloves – Minced
-
2 Bay Leaves
Directions
- Start by combining the lard, olive oil, piri-piri powder, paprika, garlic cloves,salt and pepper in a small bowl, then rub it evenly over the meat.
- Place the meat in a sealable bag, add the wine, allow it to marinade overnight in the refrigerator.
- Remove the meat from the fridge 40 minutes in advance, in the meantime heat your oven to 180°C.
- Place the meat in a baking tray with the marinade liquids, seal with foil, then bake it for approximately 2h. Check your goat halfway through, if too much liquid has evaporated add more wine or water.
- While the goat cooks, prepare your rice. Start by dicing your bacon, chorizo and paio. Add them to a skillet with the olive oil. Fry for about 5 minutes until golden.
- Dice the onions, add them to the skillet, allow them to fry for 2 minutes with the sausages before adding your minced garlic cloves and bay leaves. Cook for another minute until fragrant.
- Add in the rice, fry for another 2 minutes before deglazing with the white wine. Once the alcohol evaporates, add the stock. Season with the salt and a scrunch of black pepper. Cover with a lid, then cook undisturbed for 10 minutes, then transfer it to a baking tray that’s large enough to accommodate the goat as well. The rice layer should be about 5cm tall.
- Once the goat has finished cooking, place it on top of the rice, drizzling it with any remaining juices from the tray. Bake it for about 15 minutes at 200°C for about 15 minutes or until both the goat and the rice are golden brown.
- Carve your meat, serve it with the rice and some freshly chopped parsley.
