Rabbit Fricassee Cuban-Style
Serves: 5
Alessia Franecki
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2.5 cups
Water1 large
Onion (chopped)3 cloves
Garlic (chopped)1 tsp
Saffron (powder)1 tsp
Ground Cumin1 tsp
Salt (to taste)1 tsp
Black Pepper2 tbsps
Lemon Juice (fresh)1
Bay Leaf230 g
Tomato Sauce (can)1 cup
White Wine (dry)1 cup
Capers (drained)1 cup
Raisin1 cup
Green Olive (chopped)1 cup
Olive Oil280 g
Baby Peas (can, drained)Directions:
1
Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper
2
Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf
3
Pour the water over all
4
Bring to a boil, then simmer for 20 minutes
5
Add the potatoes, and cook for about 20 more minutes, until tender
6
Add the raisins, capers, white wine, tomato sauce, olives and olive oil
7
Simmer for about 5 more minutes
8
Finally, stir in the peas and remove from the heat