• 1 rabbit
  • 1 large onion
  • 2 cloves of garlic
  • 1 large green capsicum
  • 1/2 a large red capsicum
  • 3 birdseye chilies
  • 1 large tomato
  • 400 ml strong veal or chicken stock
  • 150 ml coconut cream


Chop the rabbit into serving pieces.

Chop finely the onion and garlic.

Seed and slice the green capsicum, red capsicum and finely slice the chilies (decrease the quantity and discard the seeds if you can't cope with too much chili heat).

Peel and chop the tomato and have ready the stock and coconut cream.

Heat a little oil in a frying pan and brown the rabbit pieces.

Transfer them to a large saucepan.

In the remaining oil in the frying pan, sauté the onions, capsicums and chilies.

Add to the saucepan with the tomato, salt and pepper to taste, and the stock.

Bring just to simmering point, cover and cook very gently for about 2 hours or even more.

Lift the rabbit pieces out onto a dish and turn the heat up high under the saucepan.

Reduce the liquid in the saucepan by about half.

Lower the heat and stir in the coconut cream.

Return the rabbit pieces and cook gently, stirring, for a few minutes till it is falling off the bone.

Serve with rice.

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  • Alimento base: Rabbit
  • Dificultad: Easy
  • Tiempo preparación: 180 min.
  • Comensales: 4
  • Estacionalidad: All year
  • País: Colombia
  • Comunidad:
  • Típica de: Colombia
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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