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Calories
426 (kcal)
Preparation
90 Minutes
Author
Marca ChileIngredients
- 5 tablespoons oil
- 6 rabbit prey marinated in brine 10 hours
- Finely chopped rocoto chili
- 4 cloves of garlic, finely chopped
- 1 onion, finely chopped
- 1 grated carrot
- ½ cup chopped parsley
- Salt to taste
- Pepper to taste
- 1 tablespoon turmeric
- ½ teaspoon ground cumin
- 1 kilo of boiled potatoes with skin
- Finely chopped fresh cilantro.
Instructions
- Step 1 - In a large pot, heat the oil over high heat, sear the rabbit on all sides; remove the rabbit and set aside.
- Step 2 - In the same pot, sauté the garlic with the onion, carrot and parsley for 2 to 3 minutes. Stir in the reserved rabbit pieces and add 1 to 2 cups of boiling water. Season with salt, pepper, turmeric and cumin. Cover and cook over low heat for 1 hour, stirring occasionally.
- Step 3 – While the rabbit is cooking, peel the boiled potatoes. Once the rabbit is tender, mash the potatoes with your hands and add them to the rabbit. Stir and serve the rabbit pieces sprinkled with cilantro and accompanied by cooked rice. Serve the Picante de Conejo hot.
