Colombian Rabbit in Chayote-Cilantro Sauce with Yuca and Sweet Corn Mote

Name: Colombian Rabbit in Chayote-Cilantro Sauce with Yuca and Sweet Corn Mote
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4
Cuisine: Colombiana
Ingredients: 2.6 lb rabbit, cut into pieces; 1 1/2 tsp salt; 1 tsp black pepper; 3/4 tsp ground cumin; 3/4 tsp annatto powder; 2 tbsp vegetable oil; 1 cup scallions; 1 cup white onion; 4 cloves garlic; 2 cups tomato; 3 cups chayote; 1 cup fresh cilantro; 3 cups chicken broth; 1.1 lb yuca; 1 cup sweet corn kernels; 2 tbsp butter; 1/2 cup milk; 2 large pieces banana leaves; 1 tbsp lime juice

An original Colombian-inspired dish featuring rabbit browned and gently braised in a fresh chayote, cilantro, tomato, and scallion sauce, served with a creamy yuca and sweet corn mote. It has a homey, aromatic, and balanced flavor profile.

30 minPrep

75 minCook

105 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

1.2 kg rabbit, cut into pieces (limpio and dry)
8 g salt (divided, or to taste)
3 g black pepper (freshly ground)
2 g ground cumin
2 g annatto powder
30 ml vegetable oil
120 g scallions (finely chopped)
120 g white onion (chopped diced small)
12 g garlic (chopped)
300 g tomato (pelado and chopped)
400 g chayote (pelada and cut diced small)
30 g fresh cilantro (leaves and stalks tiernos chopped)
750 ml chicken broth (low sodium)
500 g yuca (pelada and en trozos)
180 g sweet corn kernels (fresh or descongelado)
25 g butter
120 ml milk (whole or semidescremada)
40 g banana leaves (pasadas por fuego for suavizar, optional for cubrir the mote durante the reposo)
15 ml lime juice (freshly squeezed)

Nutrition facts

per serving

498 kcal

Calories

39 g

Protein

24 g

Carbs

27 g

Fat

4 g

Fiber

20 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyCelery

Instructions

1
1. Season the rabbit with 5 g (1 tsp) salt, black pepper, ground cumin, and annatto powder. Let it rest for 15 minutes while you prepare the remaining ingredients.
2
2. In a wide pot or Dutch oven, heat the vegetable oil over medium heat. Brown the rabbit pieces in batches for 3 to 4 minutes per side, until nicely colored. Remove and set aside.
3
3. In the same pot, add the scallions, white onion, and garlic. Cook for 4 minutes over medium heat, stirring, until softened but not browned.
4
4. Add the tomato and cook for 5 more minutes, pressing it with a spoon to create a juicy base. Add the chayote and half of the fresh cilantro, and mix well.
5
5. Return the rabbit to the pot and pour in the chicken broth. When it reaches a gentle boil, lower the heat, cover, and cook for 45 minutes, until the rabbit is tender and the sauce is slightly thickened.
6
6. Meanwhile, place the yuca in a medium pot with enough water to cover it and a pinch of salt. Bring to a boil and cook for 20 to 25 minutes until very tender. Drain and remove the fibrous core if present.
7
7. In another skillet or small saucepan, cook the sweet corn kernels with the butter for 3 minutes over medium heat. Add the milk and 1 g (1/4 tsp) salt, and cook 2 minutes more.
8
8. Mash the cooked yuca and fold it into the corn and milk mixture. Stir until you get a creamy, rustic mote. For a more traditional resting method, cover it for 5 minutes with clean, softened banana leaves. Keep warm.
9
9. Uncover the rabbit and check doneness. If you want a more concentrated sauce, cook 8 to 10 additional minutes over medium heat. Add the remaining fresh cilantro and the lime juice, then adjust with the remaining 2 g (1/4 tsp) salt or to taste.
10
10. If you prefer to finish the dish in the oven, transfer the oven-safe pot or a covered baking dish to 350°F / 175°C for 10 minutes to settle the flavors. This step is optional.
11
11. Serve a portion of yuca and sweet corn mote on each plate and place the rabbit pieces on top or alongside, spooning over plenty of the chayote-cilantro sauce.

Chef tips

For deeper flavor, brown the rabbit well before braising. Dice the chayote small so part of it softens into the sauce and thickens it naturally. If the mote becomes too firm, loosen it with a little extra warm milk or broth.

Substitutions

You can substitute the rabbit with bone-in chicken in the same amount. Chayote can be replaced with zucchini, though the flavor will be less traditional. For a dairy-free version, use oil instead of butter and an unsweetened plant-based drink instead of milk.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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