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Kokoras Kokkinistos: Reddened Rooster Stew with Potatoes


In Greek: κόκορας κοκκινιστός, pronounced KOH-koh-rahs koh-kee-nee-STOHS

In this recipe, the meat is browned (or "reddened" in Greek) before stewing. The classic combination of cloves and cinnamon give this a unique Greek flavor.

Prep Time: 25 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 55 minutes


  • 3 1/2 - 4 1/2 pound rooster, cut in pieces
  • 1 cup of olive oil
  • 2 teaspoons of salt
  • 1/2 teaspoon of pepper
  • 1/2 cup of red wine
  • 1/2 cup of chopped tomatoes
  • 1/2 tablespoon of tomato paste
  • 5-6 cloves of garlic, minced
  • 2 medium onions, minced
  • 10-12 pearl onions, whole
  • 2 1/4 pounds of potatoes, peeled, cut in large chunks
  • 2-3 whole cloves
  • 1 bay leaf
  • 1 small stick of cinnamon
  • 8-10 cups of water


In a skillet, heat the oil over high heat and brown the meat quickly. Transfer the meat to a stew pot, and in the remaining oil, sauté the pearl onions until slightly soft. Set the pearl onions aside, and in the same oil, sauté the minced garlic and onions. When the onions soften, add chopped tomatoes. Dissolve the tomato paste in the wine and add to the pan. Stir well to blend and cook at boiling for 5-7 minutes.

Add the sauce to the stew pot on top of the meat, and turn heat to high. Stir in salt, pepper, bay leaf, and cinnamon stick. Add 1 cup of the water and bring to a boil. Stir in remaining water slowly. When full boil resumes, cover, reduce heat to medium, and cook for 30 minutes. Add pearl onions, and cook for 30 minutes more. Add potatoes and cook for the final 30 minutes. Test meat for doneness.

Yield: serves 4-5

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