Rabbit Fricassee Cuban-Style

  • Recipe By
  • Published Apr 26th
  • Ready In1h 15m
  • Servings6
  • Calories578
This is a family favorite from Cuba. You can substitute any meat you like, but the traditional way is rabbit. Serve with rice and a salad. Enjoy!

Rabbit Fricassee Cuban-Style Ingredients

The following are the ingredients needed to make delicious Rabbit Fricassee Cuban-Style for 6 servings:

  • 1 (3 pound) rabbit, cleaned and cut into pieces
  • 2 1/2 cups water
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 green bell pepper, chopped
  • 1/4 teaspoon saffron powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or to taste
  • 1 teaspoon black pepper
  • 2 tablespoons fresh lemon juice
  • 1 bay leaf
  • 1 (8 ounce) can tomato sauce
  • 1 pound potatoes, peeled and quartered
  • 1/4 cup dry white wine
  • 1/4 cup capers, drained
  • 1 cup raisins
  • 1/4 cup chopped green olives
  • 1/4 cup olive oil
  • 1 (10 ounce) can baby peas, drained

Rabbit Fricassee Cuban-Style Cooking Instructions

  • Prep30m
  • Cook45m
  • Ready In1h 15m

To cook Rabbit Fricassee Cuban-Style, you need about 30 minutes of preparation time. The time needed to cook this Rabbit Fricassee Cuban-Style is about 45 minutes , and you can serve your Rabbit Fricassee Cuban-Style within 1 hour 15 minutes . The following are the steps to cook Rabbit Fricassee Cuban-Style easily:

  1. 1 Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
  2. 2 Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

Nutrition Facts

Per Serving: 578 calories; 22.3 grams of fat; 46 grams of carbohydrates; 47.9 grams of protein; 122 milligrams of cholesterol; 1045 milligrams of sodium.

  1. Jul 26th 2019

    Great dish! It's very close to one my abuelita used to make. I've made it a couple times with bone-in cut up chicken legs and thighs. Be sure to simmer on very low heat, so the chicken stays ...

  2. Jan 20th 2013

    This is a keeper for sure.. i did tweek it every other time i made it (5 times) the original recipie is nice however being i am also caribbean i love my food with more spices and a bit stron ...

  3. Aug 3rd 2010

    This is a really interesting recipe. Not for everyone but if you like something a bit different this is great. Very tasty, I served this for dinner guests and everyone was blown away. I d ...

  4. Mar 15th 2009

    This was a waste of ingredients. Even though my Cuban friend was siked that I was going to ccok it. It was not a hit at my house.

  5. Nov 30th 2008

    I tried this one today. I didn't have saffron so I used a little curry. It was very good.

  6. Oct 28th 2008

    My Husband loved this recipe. We were looking for something different then just fried rabbit.

  7. Aug 21st 2008

    Great recipe. I seared the rabbit meat with the spices before adding the water to boil. It makes the meat hold up better. Delicious! Workes great with any white meat poultry, too. Gracias!

  8. Apr 7th 2008

    Very comforting and tasty. The family loved this dish and really raved about it. I used chicken instead of rabbit...the only request they made was that next time I use boneless chicken (th ...

  9. Aug 14th 2006

    I used rabbit and this was a sensational dish. The savoury flavour was enhanced by the sweetness of the raisins. I think it would also be excellent with chicken. Try this recipe you won't b ...