Six weeks ago I accepted a challenge from a friend: to avoid consuming chicken meat from the supermarket. Since then, I am trying to keep my cool and find a good replacement for chicken. I must confess that my life gained a whole new level of complexity since chicken meat was the basis of my diet when it comes to low fat meat. But I’m working on it and new experiences with rabbit meat made me think that there is still an option 🙂
Rabbit papricas
Servings: 4
Calories: 450kcal
Ingredients
Papricas
- 500 g rabbit thighs skinless
- 2 onions
- 3 garlic cloves
- 1/2 yellow bell pepper
- 50 g sweet red pepper paste
- 1 tsp paprika
- 1 chicken stock cube
- 200 g low fat sour cream 10% fat
- salt, sweet paprika and pepper to taste
Polenta
- 150 g polenta
- 1 l water
- 1 tsp salt
Instructions
- Peel the onions and 2 garlic cloves, then finely dice them.
- Preheat a non-stick pot and add the garlic and the onions. Stir for a minute, just to tenderize them, then take them out in a bowl and leave aside.
- Season the rabbit meat with salt, pepper and paprika, then add them to the pot and cook on each side for 2 minutes on high heat.
- In the meantime, dice the bell pepper.
- Add the garlic, the onions, the bell pepper and the pepper paste.
- Crumble the chicken stock on top, then add hot boiling water until the meat is covered. Put the lid on and leave to simmer on medium to low heat for 1.5 hrs.
- If the water is evaporating too much, add a cup of hot boiling water to adjust the level.
- After this cooking time, the meat should be well cooked and easy to remove from the bone.
- Turn off the heat and take the pot from the stove.
- Put the sour cream in a deep bowl and whisk it with a pinch of salt. Add some of the sauce little by little until the sour cream becomes fluid and has the same temperature as the sauce.
- Pour the sour cream-sauce mix in the pot.
- Mince the remaining garlic clove in the pot and mix the composition.
- Put the lid back and leave to rest for 20 minutes.
- Prepare the polenta by bringing 1 l of water and 1 tsp of salt to a boil in a large saucepan. Pour the polenta slowly into boiling water, whisking constantly for 10 minutes.
- Serve the rabbit papricas with polenta and pickled cucumbers.
