Braised Rabbit Portuguese Style Coelho Estufado
Transport your taste buds to the rustic kitchens of Portugal with this soul-warming dish: Braised Rabbit Portuguese Style, or Coelho Estufado. This hearty recipe showcases tender, slow-cooked rabbit infused with the rich flavors of garlic, sweet paprika, and white wine, balanced by the comforting addition of potatoes. The dish is further elevated with a vibrant tomato base, aromatic bay leaves, and a garnish of fresh herbs like cilantro and parsley. Perfect for a memorable family dinner, this one-pot wonder combines traditional Portuguese cooking techniques with minimal prep for a meal that’s as comforting as it is flavorful. Serve with crusty bread or a side of rice to soak up the savory sauce and make every bite unforgettable! Keywords: Portuguese braised rabbit, Coelho Estufado recipe, traditional Portuguese cuisine, one-pot rabbit stew.
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Recipe Information
Ingredients
- 1 kg rabbit (whole, cleaned and cut into pieces)
- 3 tablespoons olive oil
- 1 onion (large, finely chopped)
- 4 garlic cloves (minced)
- 2 bay leaves
- 3 large ripe tomatoes (chopped or blended)
- 250 ml white wine
- 500 ml chicken stock
- 1 teaspoon paprika (sweet or smoked)
- 1 teaspoon ground cumin
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon salt
- 1 teaspoon black pepper (freshly ground)
- 0.5 teaspoon optional: red chili flakes
- 4 medium potatoes (peeled and cut into chunks)
Instructions
Season the rabbit pieces generously with salt, black pepper, and paprika. Set aside for 15 minutes to allow the flavors to penetrate.
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Brown the rabbit pieces on all sides in batches to avoid overcrowding the pot. Transfer the browned rabbit to a plate and set aside.
In the same pot, add the chopped onion and sauté for 5–7 minutes until translucent. Add the minced garlic and bay leaves, cooking for another 1–2 minutes until fragrant.
Stir in the chopped tomatoes, cumin, and optional red chili flakes. Cook until the tomatoes begin to break down and create a thick base, about 5–7 minutes.
Deglaze the pot with the white wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3 minutes.
Return the rabbit pieces to the pot. Add the chicken stock and bring the mixture to a boil.
Reduce the heat to a simmer, cover the pot, and let the rabbit braise gently for 60 minutes, stirring occasionally.
After 60 minutes, add the potatoes to the pot, ensuring they are submerged in the sauce. Continue cooking for 30 minutes, or until the potatoes are tender and the rabbit is falling off the bone.
Taste the sauce and adjust seasoning with additional salt and pepper if needed.
Garnish the dish with fresh parsley and cilantro before serving. Serve hot with crusty bread or rice to soak up the flavorful sauce.
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 653 mg | 28% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.8 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 101 mg | 8% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1733 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
