Arroz de Cabrito (Portuguese Oven-Baked Goat Rice)

• 1.2 kg Kid goat, bone-in pieces
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 3 medium Tomato, ripe
• 200 ml Dry White Wine
• 900 ml Chicken stock, hot
• 2 Bay leaves
• 300 g Long-grain white rice
• 15 g Fresh parsley

1. Heat the oven to 180°C (355°F). Pat the goat dry, then season all over with the salt and pepper.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the goat in batches until well coloured, 3 to 4 minutes per side, then transfer to a plate.
3. Reduce the heat to medium and add the onion with a pinch of the salt. Cook, stirring, for 6 to 8 minutes until softened and lightly golden.
4. Add the garlic and cook for 1 minute until fragrant. Grate the tomatoes on the coarse side of a grater into the pot, discarding the skins, then cook for 4 to 5 minutes until the mixture thickens slightly.
5. Pour in the white wine and bring to a lively simmer, scraping up any browned bits. Simmer for 3 to 4 minutes to cook off the raw alcohol.
6. Return the goat to the pot and add the hot chicken stock and bay leaves. Bring to a gentle simmer, cover, and cook for 45 minutes until the meat is starting to turn tender.
7. Stir in the rice, making sure it is mostly submerged, then taste the broth and adjust with a little more salt and pepper if needed. Cover and bake for 25 to 30 minutes until the rice is tender and most of the liquid is absorbed; if it looks dry before the rice is done, add a small splash of stock and continue baking.
8. Rest the rice, covered, for 10 minutes so it finishes steaming. Finely chop the parsley, stir most through, then scatter the rest over the top and serve hot.

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