Kokkoras Krasatos

from Yannis Mameletzis

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Serves 4-6

1 Rooster Cut Into Pieces
2 Yellow Onions
1 Green Pepper
2 Carrots
1 Garlic Clove
2 Large Tomatoes Diced
3 Tablespoons Tomato Paste
1 Cup White Wine
2-3 Bay Leaves
1 Cinnamon Stick
10 Pieces All Spice
Salt & Pepper To Taste
12 oz Hilopites (Greek Egg Noodles)

In hot skillet add olive oil and brown the rooster pieces until golden on all sides. Set aside. In a dutch oven or deep pot add olive oil and sauté onions, green pepper, carrots and garlic and sautee until softened, add rooster pieces, mix well and cook for about 2-3 minutes. Add white wine and cook down. Add tomato paste, bay leaves, cinnamon, all spice and enough water to cover the meat and cook on medium heat until meat is fork tender. Add more water if needed to cook the meat. In a large deep skillet add 2-3 cups of stock from rooster, bring to a boil, add hilopites (Greek Egg Noodles) and parsley and cook until hilopites are done. Season with salt and pepper.

Place hilopites on serving plate and top with rooster and sauce.