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.
This is a Greek recipe which is easy to make. 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.
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
- 500 grams Chilopites pasta
- 1/2 cup olive oil
- 4 ripe tomatoes peeled and blended with 1 tablespoon tomato paste
- Salt and freshly ground black pepper, to taste
- 2 cups water plus 2 more cups of boiled water
- Wash the chicken and season with salt and pepper. Blend the tomatoes in a food processor with tomato pasta.
- Season chicken with salt and pepper and place it in a baking dish. If you are cooking a whole chicken place the breast facing down.
- Add the olive oil, half the water and the tomatoes.
- Preheat oven at 180 degrees C and roast the chicken, turning once. When roasted, remove chicken to a platter and add the remaining 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.
If you have leftovers, you can use them making a Cypriot pilaf.
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