Rating: 4.5 stars 4.5
49 Ratings
  • 5 star values: 35
  • 4 star values: 8
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

This is an old recipe that comes from Colombia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry-tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.

Recipe Summary

prep:
10 mins
cook:
2 hrs
additional:
15 mins
total:
2 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a skillet over medium-high heat. Fry the rabbit pieces until browned on the outside. Transfer to a soup pot or large saucepan. Add the onion, garlic, green pepper, red pepper and chile pepper to the skillet; cook and stir until onion is transparent. Transfer to the saucepan.

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  • Add the tomatoes, chicken stock, salt and pepper to the saucepan, and bring to a boil. Simmer over medium-low heat for about 2 hours. Remove the rabbit pieces with a slotted spoon, and keep warm. Turn the heat up to high under the saucepan, and boil the liquid until it has reduced by half.

  • Return the rabbit pieces to the pan, and stir in the coconut milk. Cook, stirring gently, until heated through. Serve.

Nutrition Facts

460 calories; protein 44.8g; carbohydrates 9.8g; fat 26.2g; cholesterol 122.2mg; sodium 940.1mg. Full Nutrition
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