Kotopoulo means chicken and hilopites or chilopites are traditional Greek egg pasta which can be found in long form, similar to tagliatelle or these are cut into little square pieces, like the ones I have used. If you cannot find chilopites see how you can make them yourselves or you can substitute hilopites with other egg pasta.
I have lots of recipes I have gathered during all these months and for which I did not have the time to write about them. So instead of writing a lot of things I thought that it would be the time to write some of these recipes and have them in autopost for the period I shall be away.
To make this simple dish not many ingredients are necessary. Greek cooking is based on simple but good quality ingredients. The chicken is baked whole, or cut into pieces, in the oven with the skin on, in a tomato sauce and when baked it is then removed and additional water is added, for the pasta to be cooked in the chicken-tomato sauce, which makes it extra delicious.
Kotopoulo me Hilopites (Chicken with hilopites pasta)
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
Serves: 5 – 6
- 1 medium sized chicken (about 1.200 grams) or just thighs and breast
- 1/2 cup olive oil
- 2 1/2 cups ripe tomatoes peeled and blended
- 1 cup white dry wine
- Salt and freshly ground black pepper, to taste
- 1 tsp oregano
- 2 bay leaves
- 2 cups hot water
- 500 grams hilopites pasta
- Wash the chicken and season inside and out with salt, pepper and oregano.
- Put it in a baking tin, breast facing down and add the tomatoes.
- Add the olive oil, wine and bay leafs.
- Preheat oven t0 180 degrees C and roast the chicken for about one hour and fifteen minutes, turning once.
- When roasted, remove chicken to a platter and add the hot water.
- Bring to a boil and then add pasta. Stir a couple of times until the pasta is cooked (about 20 minutes) and if needed add more hot water.
- Serve, grating some Greek dried Myzithra, graviera, kefalotyri, halloumi or any other hard cheese on top.
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