Picante de conejo

Picante de conejo is a traditional rabbit dish originating from the northern parts of Chile. The dish is usually made with a combination of rabbit, oil, garlic, potatoes, onions, carrots, bell peppers, cumin, turmeric, parsley, coriander, salt, and pepper.

The rabbit is cut into pieces and brined overnight. The next day, the pieces are browned in oil, removed from the pan, and the bell peppers, carrots, onions, garlic, and parsley are fried in the same oil. The meat is returned to the pan, and the mixture is covered with water and seasoned with turmeric, cumin, salt, and pepper.

The dish is simmered for about an hour, and pieces of boiled potatoes are then added to the pot in order to thicken the dish. Picante de conejo is typically garnished with coriander before it’s served with rice on the side.