This is a family favorite from Cuba. You can substitute any meat you like, but the traditional way is rabbit. Serve with rice and a salad. Enjoy!

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.

    Advertisement
  • Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

Nutrition Facts

578.1 calories; 47.9 g protein; 46 g carbohydrates; 122.1 mg cholesterol; 1045.3 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/15/2006
I used rabbit and this was a sensational dish. The savoury flavour was enhanced by the sweetness of the raisins. I think it would also be excellent with chicken. Try this recipe you won't be disappointed. Read More
(15)

Most helpful critical review

Rating: 1 stars
03/16/2009
This was a waste of ingredients. Even though my Cuban friend was siked that I was going to ccok it. It was not a hit at my house. Read More
(4)
12 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/15/2006
I used rabbit and this was a sensational dish. The savoury flavour was enhanced by the sweetness of the raisins. I think it would also be excellent with chicken. Try this recipe you won't be disappointed. Read More
(15)
Rating: 5 stars
08/15/2006
I used rabbit and this was a sensational dish. The savoury flavour was enhanced by the sweetness of the raisins. I think it would also be excellent with chicken. Try this recipe you won't be disappointed. Read More
(15)
Rating: 4 stars
08/21/2008
Great recipe. I seared the rabbit meat with the spices before adding the water to boil. It makes the meat hold up better. Delicious! Workes great with any white meat poultry too. Gracias! Read More
(10)
Advertisement
Rating: 5 stars
07/13/2009
Very comforting and tasty. The family loved this dish and really raved about it. I used chicken instead of rabbit...the only request they made was that next time I use boneless chicken (they are so spoiled!). I will be making this again and again. Read More
(8)
Rating: 4 stars
11/30/2008
I tried this one today. I didn't have saffron so I used a little curry. It was very good. Read More
(5)
Rating: 1 stars
03/16/2009
This was a waste of ingredients. Even though my Cuban friend was siked that I was going to ccok it. It was not a hit at my house. Read More
(4)
Advertisement
Rating: 4 stars
10/28/2008
My Husband loved this recipe. We were looking for something different then just fried rabbit. Read More
(4)
Rating: 5 stars
08/03/2010
This is a really interesting recipe. Not for everyone but if you like something a bit different this is great. Very tasty I served this for dinner guests and everyone was blown away. I didn't use all of the water only about half and I used frozen peas excellent. Serve with a spiced rice or mashed potatoes. Read More
(4)
Rating: 4 stars
03/18/2013
This is a keeper for sure.. i did tweek it every other time i made it (5 times) the original recipie is nice however being i am also caribbean i love my food with more spices and a bit stronger flavor. i have added a bit more salt. a half habanero and 2 culantro leaves... also i have substituted the green beans for gandules (pigeon peas) and let me tell you.. WOW! Read More
(2)
Rating: 5 stars
07/26/2019
Great dish! It's very close to one my abuelita used to make. I've made it a couple times with bone-in cut up chicken legs and thighs. Be sure to simmer on very low heat so the chicken stays tender. The 2nd time I used chicken broth instead of water only because I had some lying around. I serve it with rice because it makes a lot of "pot liquor". Read More
(1)