Canarians quite often marinate meat before cooking. The use of vinegar and oil tends to make the meat very tender and simply adding different spices and herbs each time creates a new twist.
The below recipe can be used for pretty much any type of meat.
Conejo en adobo (Marinated rabbit)
Preparation: 15 mins
Marinating time: 12-24 hrs
Cooking time: approx. 15 mins
1 whole rabbit cut into portions
1 whole bulb of garlic, peeled and chopped finely
½ bunch of flat leaf parsley, finely chopped
1 bay leaf
½ tsp thyme
½ tsp oregano
1 red chilli
1 small glass of brandy
1 small glass vinegar
100ml vegetable oil
A pinch of saffron
Salt & pepper
Oil for frying the rabbit
- Mix all the ingredients together to make the marinade.
- Coat the rabbit in the marinade and put in the fridge for 12-24 hours
- Fry the rabbit portions slowly until golden, turning frequently and basting with the remaining marinade.
Tips and variations
Try using the marinade with chicken drumsticks for the bbq.
This dish goes perfectly with papas arrugadas accompanied by the red and green mojo sauces.
Have you tried our recipe, or tried a variation? Let us know how it turned out!