Delicious broccoli florets are dipped in a cheese sauce and fried. We were devastated when the Broccoli Bites at our neighborhood restaurant were discontinued. I thus tried recreating them one night at home. It was amusing to see that they immediately resumed bringing them here.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (3 pound) rabbit, cleaned and cut into pieces
- 2 ½ cups water
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 green bell pepper, chopped
- ¼ teaspoon saffron powder
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1 bay leaf
- 1 (8 ounce) can tomato sauce
- 1 pound potatoes, peeled and quartered
- ¼ cup dry white wine
- ¼ cup capers, drained
- 1 cup raisins
- ¼ cup chopped green olives
- ¼ cup olive oil
- 1 (10 ounce) can baby peas, drained
Instructions
- Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
- Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.
Nutrition Facts
| Calories | 578 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 122 mg |
| Dietary Fiber | 5 g |
| Protein | 48 g |
| Saturated Fat | 5 g |
| Sodium | 1045 mg |
| Sugars | 22 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Itv was really good
Great dish! It’s very close to one my abuelita used to make. I’ve made it a couple times with bone-in cut up chicken legs and thighs. Be sure to simmer on very low heat, so the chicken stays tender. The 2nd time, I used chicken broth instead of water, only because I had some lying around. I serve it with rice, because it makes a lot of “pot liquor”.
I had just bought a rabbit and this recipe happened along. I was attracted by the unusual mix of ingredients. The idea of potatoes didn’t appeal, but I finally put in a couple of very small ones. I was right and if I make this again I will leave them out. I forgot all about the peas, but wouldn’t put them in. I followed the measures, with the exception of the green peppers, capers, raisins and olives. I put in amounts that suited me. It was delicious and I had so much sauce left that in the evening I ate it again with another meat.
Good recipe, raisins added a interesting element. Didn’t have enough White wine so substituted some red wine about an 1/8 cup. Cooked in the recommended time rabbit was a little tough. Took left over rabbit and placed in a pressure cooker for 11 minutes with liquid from recipe added an extra cup of water for the pressure cooking. Rabbit was then fall off the bone. De-boned and returned mixture to vegetables.
Excellent, a different kind of dish for rabbit besides stew is great!
This is a keeper for sure.. i did tweek it every other time i made it (5 times) the original recipie is nice however being i am also caribbean i love my food with more spices and a bit stronger flavor. i have added a bit more salt., a half habanero, and 2 culantro leaves… also i have substituted the green beans for gandules (pigeon peas) and let me tell you.. WOW!
This is a really interesting recipe. Not for everyone but if you like something a bit different this is great. Very tasty, I served this for dinner guests and everyone was blown away. I didn’t use all of the water, only about half and I used frozen peas, excellent. Serve with a spiced rice or mashed potatoes.
This was a waste of ingredients. Even though my Cuban friend was siked that I was going to ccok it. It was not a hit at my house.
I tried this one today. I didn’t have saffron so I used a little curry. It was very good.
My Husband loved this recipe. We were looking for something different then just fried rabbit.
Great recipe. I seared the rabbit meat with the spices before adding the water to boil. It makes the meat hold up better. Delicious! Workes great with any white meat poultry, too. Gracias!
Very comforting and tasty. The family loved this dish and really raved about it. I used chicken instead of rabbit…the only request they made was that next time I use boneless chicken (they are so spoiled!). I will be making this again and again.
I used rabbit and this was a sensational dish. The savoury flavour was enhanced by the sweetness of the raisins. I think it would also be excellent with chicken. Try this recipe you won’t be disappointed.