GREEK CHICKEN WITH HILOPITES IN A LIGHT TOMATO SAUCE

GREEK COMFORT FOOD

Kotopoulo me hilopites is a classic Greek comfort dish made with chicken and a traditional egg pasta. Hilopites are small, square noodles made with flour, eggs, and milk, and they have a rich, homemade texture that holds up well in sauces.

This is the kind of meal you’ll find in Greek homes, especially when you want something simple but satisfying. The chicken is cooked until tender, and the hilopites absorb the flavors of the sauce as they simmer together.

There are a few variations, but this version uses a light tomato-based sauce. It’s not heavy, just enough to bring everything together and give the dish that familiar, comforting flavor.

It’s an easy, one-pot style meal that comes together without much effort, which is probably why it’s been a staple for so long.

Here’s the recipe:

Kotopoulo Me Hilopites

Greek Chicken with pasta

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Servings: 6

Course: Main Course

Cuisine: Greek

Ingredients Equipment Method Notes

Ingredients

  

• 1 chicken cut up
• 1/2 cup olive oil
• 1 15 oz. can of tomato sauce
• 1 tomato cut up
• 1 small can of tomato paste
• 1 package hilopites
• 1 onion chopped
• 2-3 cups boiling water
• 2 cloves garlic minced
• 1 tsp cinnamon
• grated mizithra cheese
• Salt
• Pepper

Equipment

• Dutch Oven

Method

 

1. Preheat oven at 275 degrees. Seems low, but much higher and the pasta sticks really bad to the pot. I learned that.
2. Season chicken with salt and pepper. Heat olive oil in a dutch oven on medium to medium high heat. Brown chicken a few pieces at a time. Don’t overcrowd, you end up steaming the pieces.
   1 chicken cut up, 1/2 cup olive oil
3. Remove chicken and place aside. Sauté the onion until translucent ten add garlic in the pan for 30 seconds or so. Add the tomato paste and let cook for a minute or two. Then add the tomato sauce, tomato, cinnamon, and 1 cup of boiling water. Return the chicken to the pot. Let all slowly simmer for about 20 minutes.
   1 15 oz. can of tomato sauce, 1 tomato cut up, 1 small can of tomato paste, 1 onion chopped, 2-3 cups boiling water, 2 cloves garlic minced, 1 tsp cinnamon, Salt, Pepper
4. Chicken should be a bit over half done and tomatoes broken down some.
5. Remove the chickens from their pot and set on a platter. Stir in the hilopites and another 1 to 1 ½ cups BOILING water. Make sure it is boiling water as you are putting it in a 275 oven. The pasta would never absorb the water and cook if you dump in a bunch of cold water. Use just enough liquid to be soaked up by the pasta. It’s an eyeball thing.
   1 package hilopites
6. Return the chicken pieces and put this in the oven to cook for about 20 to 30 minutes.

Notes

Serve with a nice blanket of Mizithra on it.

Plate it up! Here it is before the cheese on top

You got to do the cheese though.

The Mizithra gives it that oomph of saltiness it needs.

I wish I had taken a better photo. I almost forgot to as I was hangry.

OPA!