Serves 4
240 min
Picante de Cuy Mentiroso (Fibbing Guinea Pig)
Recipe GLPRbff036f3564b4b
A classic Peruvian stew that playfully substitutes tender rabbit for the traditional guinea pig. Rich with roasted peanuts, aromatic spices, and complex chile pastes, this warming dish is served with boiled potatoes and finished with fresh parsley. The rabbit is braised until fall-apart tender in a flavorful broth seasoned with cumin, oregano, garlic, and white wine.
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Ingredients
1 rabbit (3½ to 4½ pounds), cut into serving pieces
4 cloves garlic, crushed
1 tablespoon ground cumin
1 teaspoon dried oregano
4 tablespoons olive oil
1 red onion, finely chopped
1 tablespoon Amarillo chile paste
1 tablespoon Panca chile paste
7 tablespoons white wine
1 cup chicken stock
⅓ cup roasted peanuts, ground
12 new potatoes
1 tablespoon finely chopped fresh flat-leaf parsley
Salt and freshly ground black pepper to taste
Directions
Pat the rabbit pieces dry with paper towels. In a small bowl, combine the crushed garlic, ground cumin, and dried oregano. Rub this spice mixture evenly over all the rabbit pieces, then season with salt and pepper.
Place a large, heavy-bottomed pot or Dutch oven over medium-high heat and add 2 tablespoons of olive oil. Working in batches to avoid crowding, brown the seasoned rabbit pieces on both sides until golden, about 4 to 5 minutes per side. Transfer the browned rabbit to a plate.
Reduce heat to medium and add the remaining 2 tablespoons of olive oil to the pot. Add the finely chopped red onion and sauté until softened and fragrant, about 3 to 4 minutes, stirring occasionally.
Stir in the Amarillo chile paste and Panca chile paste, stirring constantly for about 1 minute to bloom the flavors and eliminate any raw paste taste.
Pour in the white wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2 minutes to slightly reduce.
Return the browned rabbit pieces to the pot and add the chicken stock. Bring to a simmer, then reduce heat to low, cover, and braise for about 2 to 2.5 hours, until the rabbit is extremely tender and nearly falling from the bone.
While the rabbit braises, place the new potatoes in a separate pot of salted cold water. Bring to a boil and cook until tender when pierced with a fork, about 20 to 25 minutes. Drain and set aside.
When the rabbit is very tender (meat should easily pull away from bone), stir in the ground roasted peanuts, mixing well to incorporate throughout the braise. Simmer uncovered for 5 more minutes to allow the sauce to thicken slightly.
Taste the stew and adjust seasoning with additional salt and pepper as needed. The internal temperature of the rabbit should reach 165°F to ensure food safety.
Divide the cooked potatoes among four serving bowls. Ladle the rabbit and its sauce over the potatoes, garnish with freshly chopped parsley, and serve immediately.
