Cazuela de Conejo

Cazuela de Conejo is a hearty Spanish baked dish featuring tender rabbit, vibrant vegetables, and aromatic herbs, all cooked together for a comforting meal. This low-carb delight captures the essence of traditional Spanish cuisine while keeping it healthy and flavorful.

Ingredients

• Rabbit meat - 400 grams, cut into pieces
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Zucchini - 1 medium, sliced
• Cherry tomatoes - 200 grams, halved
• Onion - 1 small, chopped
• Paprika - 1 teaspoon
• Thyme - 1 teaspoon, dried
• Rosemary - 1 teaspoon, dried
• Salt - to taste
• Black pepper - to taste
• Chicken broth - 250 ml
• Parsley - for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large oven-safe skillet, heat the olive oil over medium heat.
3. Add the rabbit pieces and sear them until golden brown on all sides, about 5-7 minutes. Remove and set aside.
4. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
5. Stir in the diced red bell pepper and sliced zucchini, cooking for an additional 5 minutes.
6. Add the cherry tomatoes, paprika, thyme, rosemary, salt, and black pepper. Mix well.
7. Return the browned rabbit to the skillet and pour in the chicken broth, stirring to combine.
8. Bring the mixture to a simmer, then cover the skillet with a lid or aluminum foil.
9. Transfer the skillet to the preheated oven and bake for 30-35 minutes, or until the rabbit is tender and fully cooked.
10. Remove from the oven, garnish with fresh parsley, and serve hot.

Nutrition

• Calories: 320
• Protein: 38 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 90 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein, supporting muscle growth and repair.
• Low in carbohydrates, making it suitable for low-carb diets.

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