Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Rabbit | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup Vegetable Oil
- 1 tablespoon sweet paprika
- 2-1/2 pound rabbit, cut into serving pieces
- 2 large onions, finley chopped
- 1 clove garlic
- 1 cup roasted peanuts, finely ground
- salt, freshly Ground Pepper to taste
- 1/2 teaspoon ground cumin
- 1 tablespoon White Wine Vinegar
- 1-1/2 cups Chicken Stock
- 1-1/2 cups dry [[White Wine]
Directions
Heat the oil in a heavy casserole and stir in the paprika, taking care not to let it burn.
Add the rabbit pieces and saute lightly.
Lift out and set aside.
Add the onions and garlic to the casserole and saute until the onions are softened.
Return the rabbit pieces to the casserole.
Add all the other ingredients, mix well, cover, and simmer until the rabbit is tender, about 1-1/2 hours.
Serve with rice and a salad.
Category:Chilian Recipes
Category:Chilian Meat Dishes