Recipe “Gazpacho Manchego”
Ingredients for 4 people
½ chopped rabbit
180 g of the famous ‘’tortas’’ (cake)*.
2 cloves of garlic
2 green pepper
150 gr of tomato
2 liters of water
Optional: ground black pepper, nutmeg…
Olive oil and salt
*They normally are at the supermarkets together with the pasta.
Pepper the pieces of meat on both sides. Put the pan over medium heat and pour a little oil. When it is hot add the chicken, let it brown perfectly on one side, turn it over and do the same for the other. In 5 minutes it is usually ready, remove it from the pan and reserve it.
Peel the garlic and finite cocks. Peel the onions and wash the green pepper, and chop everything small. Grate or crush the tomato. When you remove the chicken, put the garlic and onion in the pan with a little salt and let it cook with medium heat until the onion begins to be tender, about 5 minutes. Add the green pepper and stir it all together for 5 more minutes. Add the tomato and spices and cook 10 minutes more, stirring occasionally.
Add the meat, pour the 2 liters of water and raise the temperature of the fire. When it begins to bubble it low again to a gentle fire and let it cook all together around 30-40 minutes or until you check that the chicken is tender. Toss the sliced cakes, mix them with the broth stirring occasionally and let them cook for 10 minutes. Then remove from the heat, let the gazpacho manchego rest and you will see that the cakes will end up sucking practically all the liquid and they will be tender. Test if you have to rectify salt.
Note: This dish can be cooked both in a paella pan and in a deep pan with handles.