Spanish-style Braised Rabbit with Rice

Ingredients

• 1.5 kg (3.3 lbs) boneless rabbit meat, cut into pieces 1.5 kg (3.3 lbs) boneless rabbit meat, cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large, heavy-bottomed pot over medium heat.
2. 2.
   Add the rabbit pieces to the pot and brown them on all sides. Remove the rabbit from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened and fragrant.
4. 4.
   Add the diced tomatoes, smoked paprika, ground cumin, dried thyme, salt, and pepper to the pot. Stir well to combine.
5. 5.
   Return the browned rabbit pieces to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the rabbit for about 1 hour, or until it becomes tender and easily pulls apart with a fork.
7. 7.
   Remove the rabbit pieces from the pot and shred the meat using two forks. Set aside.
8. 8.
   Increase the heat to medium-high and add the long-grain rice to the pot. Stir to coat the rice with the flavorful liquid.
9. 9.
   Pour in the remaining chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the rice simmer for about 20 minutes, or until it is cooked and fluffy.
10. 10.
    Return the shredded rabbit meat to the pot and gently fold it into the rice.
11. 11.
    Remove the pot from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
12. 12.
    Serve the Conejo con arroz hot, garnished with fresh parsley.

Treat your ingredients with care...

• Rabbit meat — If rabbit meat is not readily available, you can substitute it with chicken thighs or pork shoulder for a similar flavor and texture.

Tips & Tricks

• For an extra burst of flavor, marinate the rabbit meat in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• If you prefer a spicier dish, add a pinch of cayenne pepper or a chopped chili pepper to the pot while sautéing the vegetables.
• Serve Conejo con arroz with a side of crusty bread to soak up the delicious juices.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve Conejo con arroz as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a glass of Spanish red wine.

Presentation advice

To enhance the presentation, arrange the shredded rabbit meat on top of the rice in an attractive pattern. Sprinkle fresh parsley over the dish for a pop of color.