Best Kokkinisto - Greek Chicken in Savoury Tomato Sauce
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- Опубликовано: 25 ноя 2020
- Kokkinisto is a cooking method for braising your choice of meat in a savoury tomato sauce, seasoned with a hint of cinnamon and cloves. Great served over pasta or rice, or with lots of crusty bread to soak up the rich sauce.
Ingredients:
3 lb (1.5 kg ) meat of your choice
1 lg onion, finely diced
3-4 cloves of garlic, minced
1 - 6 oz (157 ml) can of tomato paste
1/2 stick of cinnmon
2-3 bay leaves
3-4 whole cloves
1/4 cup (75 ml) olive oil
olive oil for browning
water, as needed
salt and pepper, to taste 
Хобби
Greetings from Montréal . Delish thanks for posting .😋
Yiassou Pano!!! Greetings from Vancouver! I am very glad you liked the video/recipe!! And thx for the comment!!
looking mouthwatering and you cook it so good.
Good Job my friend 👍👍😘😘👍👍
Thank you very much....(grin).
Delicious. Beautiful in color. I love that he said you can use different kinds of meat.
Hi Helen.. thank you for your kind words. :) I hope you try it soon!! :)
Great recipe. Thanks for posting! 🇬🇷
I am so glad you liked it!! Kali Orexi!! (bon appetit, in Greek)... let me know if you try it out!! :)
@@MomsGreekKitchen We did and it was a great dish. Very tasty! Efharisto!
@@MsStash47 I am so glad you enjoyed it!! Mom would have been very happy, and so am I!! Thank you for the kind words and the feedback. Did you make it with chicken or some other meat?
Parakalo!! :)
@@MomsGreekKitchen we made it with chicken. We've made it again because it was so tasty. :)
@@MsStash47 Awesome!!! I am glad you enjoyed the recipe.... (grin) Mom's meatball recipe which is on my entree playlist is another variation of this recipe... as I mentioned, any meat will work. It is ALSO a very tasty version... I suggest you try that...as well as trying some beef... it will take longer to get tender, but that also makes the sauce richer... just some hints, in case you would like to try them. Thank you for the feedback. Bye for now...
You burnt the onions. The sound of the metal utensil on a non- stick pan is like nails on a chalk board.
Hi Tom... Thanks for the feedback, but I assure you the onions were perfectly caramelized, as they should be in Greek cooking, we don't do pale onions, as a lot of the flavour comes from this browning step, just as it does in Indian cuisine. Maybe you aren't experienced in world cuisines.
Secondly, those are not regular non-stick pans, they are Rock cookware which are metal utensil safe, which is why I bought them so I would not have to baby them as much as you need to care with old-fashioned non-stick. But since you don't care for the sound, I suggest you leave my channel and don't let the door hit ya on the ass.
Have a lovely day!!
Save the sarcasm. You should do some research on YT about the hybrid cookware. Many of these brands have been criticized by knowledgeable channel owners for bold claims about longevity and imperviousness to metal utensils. I bet you believe that they are dishwasher safe and safe for the environment? There are also channels which have videos on caramelizing onions and their proper appearance. Brown is good . Black is bad. Dude , you haven’t made a video in two years so I wouldn’t chase subscribers away( which I am).
@@tompagano9015 No, I don't think I will. Sarcasm is the appropriate reply to a comment like yours.
I still have that same set of cook wear and it still looks like the day I bought it, minus a ding or two from dropping them but the insides are just fine, thank you very much.
Secondly, as someone who went to French Culinary school, has worked in restaurants for decades before I changed careers, etc., I think I know how to caramelize onions. The video in question was one of my first, before I got decent lights etc., and it may look dark in the video but they were not burned.
As to lack of videos... could it be I have a life outside of YT? Could I have issues in my life that take precedent? Could I have come to the end of my mom's repertoire? Could I have lost the drive to produce content?
I am not obligated to make more videos, am I? I've offered what I have offered, free of charge to any and all who would like to try authentic Greek cuisine as interpreted by my mom, who was known as an excellent cook. I do this in honour and memory of my mom. I don't owe you anything, 'dude'. Thanks for the subscription, but it won't bother me if you unsubbed. No skin off my nose.