Zeit: 30 Minuten
Conejo con tomate
Rezept
Zutaten
- Zerkleinerte Tomate, 225 g
- Kaninchenfleisch, 450 g
- Fleisch- oder Gemüsebrühe, 100 ml
- Knoblauchzehen, 3
- Zwiebel, 1
- Chili, 1/2 (optional, wenn Sie scharf mögen)
- Grüner Paprika, 1/2
- Rote Paprika, 1/2
- Tomatenkonzentrat, 1 Esslöffel
- Thymian, 1 Esslöffel
- Chorizo-Pfefferfleisch, 1 Teelöffel
- Olivenöl, 2 EL
- Salz nach Geschmack
- Pfeffer Potpourri nach Geschmack
Vorbereitung
We pour olive oil over a deep frying pan or a pot of stew where everything fits. Be generous with the oil. Once it reaches temperature, add the onion, the red pepper, the green pepper and the three garlic cloves. We stir the colors well until everything is combined. Brown all the ingredients.
The ingredients do not have to be fully cooked, as they will be finished in the last step of this recipe. Have they taken those golden tones? Perfect: we reserve on a plate and do not clean the pan or pot.
We add another little olive oil. Nothing is hotter, it is time to brown the rabbit meat especially that flavor.
We flip the meat pieces over when they've had a quick tan. We add the chillies. We return to give a return to the rabbit pieces. The objective is that we do not see the pink of the meat, but we do not go overboard giving it too much temperature. Remember: everything will be done harmoniously in the last step of the recipe. Once we have the golden meat, we place everything on a plate and reuse the same pan or pot.
On the mixture of aromas and fats that the pan has collected, add the concentrated tomato and the meat of the chorizo ??pepper. We stir the mixture. Add the crushed tomato, two bay leaves and the thyme. Season to taste and stir everything well. We let it reduce 10 minutes to a low heat.
Depending on how you like the dish with more or less tomato, you have to increase or decrease the measure that we propose. At the same time, the extra component that gives this dish its flavor and color is a jet of red wine. As we have not noticed this drop in our ranks until the moment where we wanted to use it, we have chosen to use 100 ml of chicken broth, which in many places is also used in this recipe.
You use wine, beer or broth, you just have to reduce the sauce for 5 more minutes over medium heat.
The step we were talking about, where everything makes sense. Having obtained a very thick tomato sauce with bright colors, we pour in everything that we had reserved: the rabbit meat and the sauce. We stir well. Cook for an additional 5 minutes and serve.
From the pan or pot to the plate. No more. Integrate a good portion that contains all the elements: meat, peppers, garlic clove and a generous amount of tomato sauce.
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