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   Ingredients :
1 rabbit, thawed if frozen, cut in pieces
4 garlic cloves, finely chopped
1 teaspoon ají amarillo fresco / fresh yellow aji (chili), seeded and deveine
2 tablespoons tomato paste
¼ cup red vinegar
1 teaspoon ground cumin
1 teaspoon dried orégano
2 teaspoons rosemary
Flour, to dredge rabbit pieces
1/3 cup vegetable oil
½ cup port wine
1 cup chicken broth
8 tomatoes, skinned, seeded and chopped
1 medium size onion, finely chopped
1 tablespoon chopped parsley


Combine garlic, tomato paste, vinegar, cumin, salt, pepper, rosemary and oregano. Season rabbit pieces with this mixture and marinate for 1 hour. Remove from marinade, dry and lightly flour each rabbit piece.

Heat oil in a medium size saucepan and brown rabbit pieces on both sides. Remove rabbit from saucepan and set aside.

Sauté onion in the same pan until golden. Stir in wine and bring to a boil for 5 minutes. Add tomato and boil 5 minutes more.

Add rabbit pieces and chicken broth. Cover saucepan and boil for approximately for 30 minutes or until rabbit is tender. Add chopped parsley and mix.

        4 – 6 servings
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