Conejo al ajillo (Spanish Garlic Rabbit)

If you don’t like garlic, look away as this dish is packed with garlic; just remember to have some mints handy if you need to socialize afterwards. This is probably one of the most popular and traditional ways to make rabbit in Spain but fear not if you are squeamish about rabbit as you can easily substitute it with chicken; in fact Pollo al ajillo (Garlic Chicken) is also very popular.

Ingredients

1/2 rabbit, cut into pieces

Salt & pepper, to taste

1 whole head garlic

4 garlic cloves, medium-thickly sliced

2 bay leaves

2 tsp. dried thyme (or stick of fresh thyme)

2 tsp. dried rosemary

2 small parsley stalks

1 glass white wine

1 glass water

Method

1 Season rabbit with salt and pepper and then fry along with the whole garlic head until the garlic head is soft and the rabbit has browned on both sides. When the rabbit is half cooked, add the bay leaves, rosemary and thyme.

Conejo al ajillo 1

2 Once the garlic head is soft, remove and peel (or squeeze out the flesh). Place garlic cloves in a pestle and mortar along with the fresh parsley and pound. Add white wine and mix well.

Conejo al ajillo 2

3 Add garlic slices to the rabbit and then add the pounded garlic and parsley mix along with a glass of water.

4 Cook on a medium heat until the liquid has practically evaporated.

DSC08746_Fotor

 

 

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