Conejo al ajillo: un clásico de la cocina española

rabbit

💰Cheaper: chicken

Chicken is more widely available and less expensive than rabbit.

white wine

💰Cheaper: chicken broth

Chicken broth adds flavor without the cost of wine.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

pimento peppers

💰Cheaper: bell peppers

Bell peppers are more common and cost-effective.

Cut the rabbit into pieces, using two halves from the lower part.

Season the rabbit pieces with salt and black pepper on all sides.

Drizzle olive oil directly onto the rabbit pieces.

Heat a skillet and add the rabbit pieces, browning them on one side.

Flip the rabbit pieces to brown the other side, ensuring they do not stick.

Slice a head of garlic and set aside.

Once the rabbit is browned, remove it from the skillet.

Add more olive oil to the skillet and incorporate the sliced garlic, lightly browning it.

Pour in 150 ml of white wine and increase the heat to maximum, cooking for 5 minutes to deglaze and reduce the wine.

Return the rabbit to the skillet along with its juices.

Add 1 teaspoon of herbes de Provence and 200 ml of chicken broth.

Cook over medium-high heat for about 10 minutes, flipping the rabbit halfway through to ensure even cooking.

Prepare fried potatoes as a side dish.

Serve the rabbit on a platter, spooning the sauce over it and topping with the fried potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary