Tuesday, July 9, 2019

Kotopoulo Hilopites, the ultimate Greek comfort food recipe

Usually homemade, this little square egg noodle ("Heelo-pee-tess") is hard to find in the US other than in cities with large Greek populations (NYC, Chicago..) I remembered hearing my mom explain that she cannot find hilopites in Seattle and missed them dearly.  Found them over at an import market here in Seattle.

I got 4 bags and used one to make Kotopoulo Hilopites (chicken with hilopites).

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

Preheat oven at 275 degrees.
Clean, singe and wash the chicken well and cut into pieces. Season with salt and pepper.
Heat olive oil in a Dutch oven and sauté a few chicken pieces at a time, on all sides.

Remove chicken and place aside. 
Sauté the onion and garlic in the pan.  
Once the onions are soft, add the tomato paste and let cook for a minute or two.
Then add the tomato sauce, tomato,  cinnamon, 1 cup of boiling water, return the chicken to the pot and let all slowly simmer. 

After 45 minutes, remove the chickens from their pot and set on a platter.
Stir in  the hilopites and another 1 to 1 ½ cups boiling water. 

Just use enough liquid that would be soaked up by the pasta.  Return the chicken pieces and put this in the oven to cook for about 20 to 30 minutes. 

Plate it up!

Oops, almost forgot the mizithra!

Serve the meal with grated mizithra cheese.

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