By Mª del Carmen Carrillo, from Restaurant "O Pino"

Ingredients:

Preparatión:

1. Once rooster was cleaned and cutted up in pieces, pick up the gibles and boil them to obtain a stock to be used later.
2. Day before to preparation, will dress the meat with a misture based in parsley, garlic, piquillo pepper, oil and salt.
3. Same day to prepare it, will brown the meat in a frying pan with olive oil.
4. When we ends, we will put the rooster into a casserole.
5. Then we add the chopped onion, peppers, tomato and carrots, they also well chopped.
6. We will fry it lightly in the same oil than we previously brown the rooster, and we will add a white wine / beer spurt.
7. If we see that meat could be drying up, because of it qualities, we will add a little of the stock that we produce previously.
8. This way, we reach that meat will be more succulent.
9. Its not necessary to add colourings, because vegetables gives it, and release their juices, thus vegetables add taste to rooster.