Conejo Estofado Con Ciruelas (braised Rabbit With Prunes)
Conejo Estofado con Ciruelas, or Braised Rabbit with Prunes, is a traditional dish from Aragonese cuisine that combines tender rabbit meat with the sweet and tangy flavor of prunes. This hearty and flavorful stew is perfect for a cozy family dinner or a special occasion.
Ingredients
- 1 whole rabbit, cut into pieces
- 1 cup pitted prunes
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, sliced
- 2 tomatoes, diced
- 1 cup dry white wine
- 2 cups chicken broth
- 2 bay leaves
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Season the rabbit pieces with salt, pepper, and paprika.
- Heat the olive oil in a large pot over medium-high heat. Brown the rabbit pieces on all sides, then remove and set aside.
- Lower the heat to medium and add the chopped onion, garlic, and carrots to the pot. Cook until the vegetables are softened.
- Return the rabbit pieces to the pot and add the diced tomatoes, prunes, bay leaves, white wine, and chicken broth.
- Bring the stew to a simmer, then cover and cook for about 1.5 to 2 hours, or until the rabbit is tender.
- Adjust the seasoning with salt and pepper, if needed.
- Serve the Conejo Estofado con Ciruelas hot, accompanied by crusty bread or over a bed of rice.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 30g
- Fat
- 15g
- Carbohydrates
- 25g
Supplies
Large pot Cutting board Knife Measuring cups and spoons Wooden spoon
Tools
Stovetop
Serving suggestions
Serve the Conejo Estofado con Ciruelas with a side of roasted vegetables or a fresh green salad.
Tips & tricks
For a richer flavor, you can marinate the rabbit pieces in the white wine for a few hours before cooking.
Cost
$20