Greek cuisine · Dough, Pasta & Rice

Hilopites me Kotopoulo

Chicken pieces braise in a cinnamon-spiced tomato sauce and simmer through with small egg noodles and grated kefalotyri.

Ingredients · for 4 servings

• 800 g boneless chicken thighs
• 300 g hilopites (Greek egg noodles)
• 1 can chopped tomatoes (400 g)
• 2 tbsp tomato paste
• 1 onion
• 2 garlic cloves
• 1 cinnamon stick
• 1 bay leaf
• 5 tbsp olive oil
• 100 g kefalotyri (or pecorino as a substitute)
• Salt, pepper

Instructions

1. Cut the chicken thighs into bite-sized pieces, season with salt and pepper; finely dice the onion and chop the garlic.
2. Heat the olive oil in a wide pot and sear the meat over high heat for 5–6 min., until golden brown all over.
3. Add the onion and garlic and sauté for 3 min., then stir in the tomato paste and fry for 1 min., until it darkens.
4. Add the chopped tomatoes, cinnamon stick, bay leaf, and 400 ml water, and braise covered over gentle heat for 35 min.
5. Add the hilopites directly to the sauce, stir, and cook uncovered for 8–10 min., until the noodles are tender and the sauce clings thickly.
6. Remove the cinnamon stick and bay leaf, sprinkle with the grated kefalotyri, and serve immediately.