ADOBO DE CONEJO / Rabbit Adobo

Ingredients :

1 rabbit

8 crushed garlic cloves

2 tablespoons aji panca en pasta / Sundried red aji (chili) paste

1 tablespoon powder of aji mirasol / Sundried yellow aji (chili)

Salt

Black pepper

Cumin

1 cup chicha de jora or vinegar

Vegetable oil for frying

½ k yucca, peeled, boiled and cut in pieces

1 cup corn kernels

Onion creole sauce

Preparation:

Wash rabbit in running water and then in salted water. Cut in pieces.

Mix in a bowl crushed garlic cloves, sundried red aji paste, aji mirasol, pepper, cumin and chicha or vinegar. Let rabbit pieces marinate in this mixture for two or three hours.

Remove the meat and keep the marinade.

In a frying pan place the oil and fry the meat until golden.

Arrange the rabbit on a serving platter with yucca pieces, corn kernels and onion Creole sauce. Top with the marinade liquid.

Serve with white rice and black beans if desired.

6 servings

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