Smoked rabbit stew: Puerto Rican tradition with a smokey twist.

Mi gente, que es la que hay? Today I'm bringing you a traditional Puerto Rican recipe, and we're going to make it over the fire on "Cocinando al Carbón": Stewed Rabbit. We'll give it a smoky touch on the Legacy 33 from Char-Grillers and then stew it with wood for a deep and classic flavor. Let's get to it!

Puerto Rican Stewed Rabbit

Ingredients:

• 1 rabbit (approx. 2-3 lbs), cut into pieces

• 3 tablespoons ground garlic

• 1 large onion, chopped

• 1 green bell pepper, chopped

• 1 red bell pepper, chopped

• 2 ají dulce peppers, chopped (optional)

• 2 tablespoons sofrito

• 1 can (8 oz) tomato sauce

• 1 cup dry white wine

• 3 bay leaves

• 1/4 cup green olives stuffed with pimento

• 2 medium potatoes, peeled and cubed

• 1 large carrot, sliced

• 1 teaspoon oregano

• 1 teaspoon cumin

• Salt and pepper to taste

• Bacon fat (or lard)

• 4 cups chicken broth or water

• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

• Prepare the rabbit: Wash the rabbit pieces well and dry them with paper towels. Season with your favorite adobo or rub. Let it marinate for at least 30 minutes to absorb the flavors.

  
  

• Sear and smoke the rabbit: Light up the charcoal in the Legacy 33 Char-Grillers and wait until it's hot. Sear the rabbit pieces on the grill, giving them a light smoky touch on all sides for about 5-7 minutes. We don’t want to fully cook it, just give it that characteristic smoky flavor. Remove the rabbit pieces from the grill and set aside.

  
  

• Light the wood: In the same Legacy 33 Char-Grillers, light the wood to prepare the stew. Make sure the wood is burning well and starts producing a steady flame.

• Sauté: Place a large pot over the wood and heat a little olive oil. Sauté the ground garlic, onion, green bell pepper, red bell pepper, and ají dulce (if using) until soft, about 5-7 minutes.

• Add the liquids: Add the sofrito, tomato sauce, white wine, and bay leaves to the pot. Stir well to mix the flavors.

• Cook the rabbit: Return the rabbit pieces to the pot. Add the olives, potatoes, carrots, and enough chicken broth or water to cover everything. Bring to a boil over the wood, then reduce the heat, cover, and simmer for 45-60 minutes, or until the rabbit is tender and the potatoes and carrots are cooked.

• Adjust the seasoning: Taste the stew and adjust salt and pepper if needed.

• Serve: Remove the bay leaves. Serve the stewed rabbit hot, garnished with chopped fresh cilantro. Accompany with white rice or tostones for a complete Puerto Rican experience.

  
  

That's it, mi gente! A stewed rabbit with a unique flavor that only smoking and wood can give. Enjoy!