Chivo Horneado con Adobo de Ají y Especias (Keto)
Roasted Goat with Aji Chili and Spice Rub (Keto)
Yes, with a tweak: ensure no sugar is used in the adobo or glaze. About 5g net carbs per serving, lower than 8 in 10 Ecuadorian dishes.
What it is
Succulent goat meat, marinated in a potent adobo of ají chili, garlic, cumin, and other fragrant spices, then slow-roasted until tender and flavorful. This preparation emphasizes a dry, intensely spiced crust and juicy interior, distinct from a typical 'seco' (stew). Served with a simple green salad.
Key ingredients
Goat meat, ají (chili paste, no sugar), garlic, cumin, oregano, achiote, olive oil, vinegar, salt, pepper, mixed greens for salad.
How to make it keto
Ensure no sugar is used in the adobo or glaze. Request a generous portion of meat and a simple green salad with oil and vinegar dressing, avoiding starchy sides.
Watch out for
Aji pastes can sometimes contain sugar or thickeners. Ensure the adobo is purely spice and fat-based. Some salads may come with sugary dressings; specify oil and vinegar.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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