CONEJO A LA CERVEZA | Gallina Blanca

Heat olive oil in a large pot over medium heat until shimmering.

Season rabbit pieces with salt and black pepper, then add to the pot.

Brown the rabbit on all sides, about 5-7 minutes, then remove and set aside.

In the same pot, add chopped onion, garlic, and red bell pepper; sauté until softened, about 4-5 minutes.

Stir in diced carrots and potatoes, cooking for another 3-4 minutes.

Add the browned rabbit back to the pot along with bay leaves, thyme, and parsley.

Pour in the beer and chicken broth, then bring to a simmer.

Cover and cook on low heat for about 45 minutes, until rabbit is tender.

Add diced tomatoes and lemon juice, stirring to combine.

Simmer uncovered for an additional 10-15 minutes to thicken the sauce.

Taste and adjust seasoning with salt and black pepper as needed.

Serve hot, garnished with fresh parsley.

Spice Level:

Dietary

Allergens