Conejo con maní (Rabbit in peanut sauce)

A rabbit stew from Chile.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 4 tablespoons vegetable oil
• 1 tablespoon sweet paprika
• 1.2 kg rabbit pieces (bone in)
• 2 large onions, finely chopped
• Garlic, to taste, peeled and left whole
• 115 g roasted peanuts, finely ground
• Seasoning
• ½ teaspoon ground cumin
• 1 tablespoon white wine vinegar
• 425 ml hot chicken stock
• 280 ml dry white wine

Method

1. Heat the oil in a large pot, quickly stir in the paprika and add the rabbit pieces.
2. Sauté them lightly, then remove and reserve.
3. Add the onions and garlic to the pan and cook until the onions are soft.
4. Return the rabbit to the pan and add the remaining ingredients.
5. Mix well, cover, and simmer until the rabbit is tender - about 1½ hours.

Serving suggestions

Serve with rice and salad.

Chef's notes

I am a little worried about the paprika overcooking in the oil. I would be inclined to add it after cooking the onions and garlic.

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