Rabbit stew with coconut cream
Ingredients required:
- ½ lb. rabbit, cut into pieces
- 1 large, chopped onion
- 2 garlic cloves (minced)
- 1 sliced green bell pepper and red bell pepper each
- 1 large, chopped tomato
- 2/3 cup cream of coconut
- 1¾ cup chicken stock
- 1 bird’s eye chili
- Salt
- Pepper
- ¼ cup oil
How to prepare:
Take a skillet, fry the rabbit pieces until they are brown and transfer it to a saucepan. Take a skillet, fry onion, garlic, bell peppers, and chili. When they look glazed, transfer them to the saucepan. Add tomatoes, chicken stock, salt, and pepper, to the saucepan and let it simmer on low heat for 2 hours. Remove the rabbit meat and let the rest of the mixture cook again. When the liquid is reduced to half, add coconut, and rabbit pieces. Serve hot.