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Chili Rabbit With Orange

the.instructor's picture
  Oranges 1 1⁄4 Pound (2 Large Size)
  Salad oil 2 Tablespoon
  Fryer rabbit 3 Pound, cut into serving size pieces (1 Whole)
  Orange juice 1 Cup (16 tbs)
  Lime juice 1⁄2 Cup (8 tbs)
  Canned diced green chilies 4 Ounce (1 Can)
  Cumin seed 1 Teaspoon
  Cornstarch 2 Teaspoon, mixed with 1 tablespoon water
  Water 1 Tablespoon
  Hot cooked rice 3 Cup (48 tbs)
  Salt To Taste

Grate 1 tablespoon peel from oranges; set fruit and peel aside.
Pour oil into a 10 to 12-inch frying pan over medium-high heat.
Add rabbit (do not crowd pan) and brown well; as pieces are browned, remove from pan and set aside.
Discard fat.
To pan, add orange peel, orange juice and lime juice, chilies, and cumin; stir browned bits free.
Add rabbit; cover and simmer until meat is no longer pink at bone in thickest part (cut to test), 30 to 40 minutes.
Meanwhile, with a knife, cut peel and membrane from oranges.
Thinly slice oranges and arrange on a platter.
Lift rabbit onto platter; keep warm.
Over high heat, boil pan juices until reduced to 1 cup.
Stir cornstarch mixture into pan; when boiling, pour over rabbit.
Accompany with rice, and season to taste with salt.

Recipe Summary

Main Dish

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