Conejo Guisado Con Coco Rabbit Stew with Coconut

1 medium size rabbit, chopped
1 large onion, chopped fine
2 cloves of garlic, minced
fresh chiles to taste, chopped
1 large tomato, chopped coarsely
oregano, salt and pepper to taste
1 ¾ cup chicken stock
2/3 cup coconut cream
cooking oil

Brown the rabbit in a little oil in a large frying pan. Transfer the rabbit pieces to a large stock pan. Saute the onion, garlic and chiles in the same frying pan. When onion is translucent add to the stock pan with the rabbit. Add the the chicken stock, tomatoes, and dry seasonings to the stock pan and bring to a simmer. Cover and cook gently, until the meat is falling off the bone, about 2 hours or more. Do not boil, rabbit taste bests when gently cooked.

After about two hours the liquid should of been reduced by about half. If this has not occurred. Remove the rabbit pieces and raise the heat. Boil uncovered until the liquid has been reduced by about half.

Once the liquid has been reduced return the rabbit pieces and stir in the coconut cream. Simmer for a few minutes and then serve over white rice.

Serves about 4 as a main dish.