Chili Rabbit With Orange
|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|
|Hot cooked rice||3 Cup (48 tbs)|
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.
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.