1 whole rabbit or 8 thighs
1 medium onion
2 cloves garlic
300 g tomato juice
4 tablespoons of tomato concace
some white wine
1/2 teaspoon cinnamon
2/3 cup olive oil
2 glasses of water (if the whole rabbit is above)
2 dried roses
1/2 kg basmati rice
1 laurel leaf
600 g boiled and refined chestnuts
200 g butter
250 g blonde currant
100 g Pine
3 green apples cleaned and cut into thin slices
1/2 kg of mushrooms
150 g chopped dried apricots
150 g chopped dried plums
1 glass of brandy
1) In a saucepan or kettle, heat the olive oil.
Sauté the thighs or the whole rabbit with the onion and garlic chopped on low heat, turning them on all sides until they are white.
Add the wine and allow the alcohol to evaporate for 1 minute.
Pour the tomato juice, tomato juice and water and mix.
Add the cinnamon, salt, pepper, thyme, spices and roses.
2) Close the kettle and boil until soft and has a nice crunchy sauce.
3) In a saucepan put the water to boil the rice and laurel. Once it starts to boil, pour the rice. When softened remove the laurel, pour the butter and stir. In a frying pan pour the raisins, pine nuts, apricots, chestnuts, mushrooms, plums and apples and boil them with a little water for 3-4 minutes. Rinse with brandy and pour our ingredients into the rice. Mix it very gently.
4) Serve hot