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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Base: Rabbit / Number of Servings: 8 |
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Directions: Cut the rabbit into pieces. Place in a stew kettle with wine, onions, peppers, chick peas, bay leaf, paprika and salt. Add enough cold water to cover and cook over low heat for two hours. Combine flour with 4 tablespoons cold water and mix until smooth. Add to stew and stir until slightly thickened. Serve with plenty of crusty bread.
Contributor: Esther Pérez Solsona
| Ingredients:
1 4 pound rabbit
2 Cup(s) green peppers, coarsely chopped
1 Cup(s) 1.25 kg rabbit, jointed andcut into 6 pieces
2 Tablespoon(s) paprika
2 Teaspoon(s) salt
3 Tablespoon(s) flour |
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