Chili Rabbit With Orange Recipe
Ingredients
| Oranges | 2 Large | |
| Salad oil | 2 Tablespoon | |
| 1 fryer rabbit (2 1/2 to 3 lb.), cut into serving-size pieces | ||
| Orange juice | 1 Cup (16 tbs) | |
| Lime juice | 1/2 Cup (16 tbs) | |
| Green chilies | 1 Can (10oz), diced | |
| Cumin seed | 1 Teaspoon | |
| 2 teaspoons cornstarch mixed with 1 tablespoon water | ||
| Hot cooked rice | 3 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
Grate 1 tablespoon peel from oranges; set fruit and peel aside.
Pour oil into a 10 to 12-inch frying pan over medium-high heat.
Add rabbit (do not crowd pan) and brown well; as pieces are browned, remove from pan and set aside.
Discard fat.
To pan, add orange peel, orange juice and lime juice, chilies, and cumin; stir browned bits free.
Add rabbit; cover and simmer until meat is no longer pink at bone in thickest part (cut to test), 30 to 40 minutes.
Meanwhile, with a knife, cut peel and membrane from oranges.
Thinly slice oranges and arrange on a platter.
Lift rabbit onto platter; keep warm.
Over high heat, boil pan juices until reduced to 1 cup.
Stir cornstarch mixture into pan; when boiling, pour over rabbit.
Accompany with rice, and season to taste with salt.
Pour oil into a 10 to 12-inch frying pan over medium-high heat.
Add rabbit (do not crowd pan) and brown well; as pieces are browned, remove from pan and set aside.
Discard fat.
To pan, add orange peel, orange juice and lime juice, chilies, and cumin; stir browned bits free.
Add rabbit; cover and simmer until meat is no longer pink at bone in thickest part (cut to test), 30 to 40 minutes.
Meanwhile, with a knife, cut peel and membrane from oranges.
Thinly slice oranges and arrange on a platter.
Lift rabbit onto platter; keep warm.
Over high heat, boil pan juices until reduced to 1 cup.
Stir cornstarch mixture into pan; when boiling, pour over rabbit.
Accompany with rice, and season to taste with salt.
Chef
