Rabbit Fricassee: Fricase de Conejo (Alex Garcia) |
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Prep Time: 20 Minutes Cook Time: 140 Minutes |
Ready In: 160 Minutes Servings: 4 |
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Ingredients:
1/4 cup olive oil |
8 rabbit legs |
1 spanish onion, small dice |
1 green pepper, small dice |
2 cloves garlic, chopped |
1 tablespoon hot paprika |
2 bay leaves |
1 tablespoon chopped fresh oregano |
1 cup canned whole tomatoes, drained and chopped |
1 cup dry sherry |
1 cup chicken stock |
2 baking potatoes, like russets, cut into large dice |
1/4 cup capers |
1/2 cup dried cherries |
1/4 cup frozen sweet peas |
1/4 bunch parsley, chopped |
Directions:
1. In a large saucepan, heat the oil and brown the rabbit on both sides. Add onions, peppers, and garlic, and saute for 10 minutes. Add paprika, bay leaves, oregano, tomatoes, sherry, and chicken stock. Cook for 1 hour. Add potatoes, capers, and dried cherries. Cook for 1 more hour, or until potatoes are tender. Serve and garnish with sweet peas and parsley.
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