Canarian Recipes: Conejo al ajillo canario
Rabbit in garlic sauce, Canarian style, is a traditional, simple dish, pieces of rabbit fried with plenty of garlic, local white wine, herbs and sometimes a little vinegar, resulting in golden, juicy meat with a rich sauce.
Ingredients
- 1 rabbit, cut into pieces
- flour for coating the rabbit
- 2 heads of garlic
- 1 generous teaspoon of sweet paprika
- 6-8 crushed black peppercorns, optional
- 1 sprig of thyme
- 1 sprig of rosemary
- 2-3 bay leaves
- 250 ml of white wine
- 2-4 medium potatoes, chopped, optional
- salt
- olive oil
- 200ml water or chicken stock
Method
- Season the rabbit meat with salt and pepper to taste.
- Coat the pieces of meat in flour.
- Heat olive oil in a shallow pan
- Fry the rabbit to get it crispy.
- Meanwhile, peel the potatoes and roughly chop them.
- Once the rabbit is cooked through, set it aside.
- Add the potatoes and cook for about 8 -10 minutes, stirring occasionally to prevent burning.
- Add the garlic, one or two heads of garlic, separated into cloves.
- Stir well and let the garlic brown.
- Add the sprigs of thyme and rosemary, the bay leaf, and the paprika, stir, and then add the reserved rabbit.
- Add the white wine and let it cook for at least 10 minutes as the alcohol evaporates.
- Add the water to cover two-thirds of the rabbit and garlic.
- Over medium heat, let it cook until the sauce has reduced, about 30-45 minutes.
- Thicken with flour to your taste if needed.
Serve hot with crusty bread.