Conejo con maní (Rabbit in peanut sauce): Difference between revisions
From Cookipedia
(weird x2 redirects) |
No edit summary |
||
| Line 6: | Line 6: | ||
|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 1 hour 45 minutes | |CookTime = 1 hour 45 minutes | ||
|Image = [[Image:Conejo con mani | |Image = [[Image:Conejo con mani.jpg|300px|alt=Electus]] | ||
}} | }} | ||
| Line 23: | Line 23: | ||
| 425 ml hot [[Chicken stock|chicken stock]] | | 425 ml hot [[Chicken stock|chicken stock]] | ||
| 280 ml [[Dry white wine|dry white wine]] | | 280 ml [[Dry white wine|dry white wine]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
Revision as of 06:17, 5 January 2014
| Conejo con maní (Rabbit in peanut sauce) | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 1 hour 55 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour 45 minutes |
| Difficulty: | 
|
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 tablespoons oil
- 1 tablespoon sweet paprika
- 1.1 - 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
- Heat the oil in a large pot, quickly stir in the paprika and add the rabbit pieces.
- Sauté them lightly, then remove and reserve.
- Add the onions and garlic to the pan and cook until the onions are soft.
- Return the rabbit to the pan and add the remaining ingredients.
- Mix well, cover, and simmer until the rabbit is tender - about 1½ hours.
Serving suggestions
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.