About this recipe:This is an old recipe that comes from Columbia. 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.
4 tablespoons oil for frying
1 rabbit, cleaned and cut into pieces
1 large onion, chopped
2 cloves garlic, chopped
1 green pepper, seeded and sliced into strips
1 red pepper, seeded and sliced into strips
1 birdseye or piri piri chilli, seeded and minced
1 large tomato - peeled, seeded and chopped
400ml chicken stock
1 teaspoon salt
1 teaspoon ground black pepper
160ml coconut cream
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Method Prep:10min › Cook:2hr › Ready in:2hr10min
Heat the oil in a frying pan over medium-high heat. Fry the rabbit pieces until browned on the outside. Transfer to a large saucepan. Add the onion, garlic, green pepper, red pepper and chilli to the pan; cook and stir until onion is transparent. Transfer to the saucepan.
Add the tomatoes, chicken stock, salt and pepper to the saucepan, and bring to the 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.