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GreekAuthentic Cuisine

Kotopoulo me Hilopites

Serves 4 to 6 Entree chicken, Poultry

Kotopoulo me Hilopites

Kotopoulo me Hilopites hails from the Peloponnese, where home cooks know the balance of olive oil, salt, and lemon by heart. This dish is a staple of Greek family tables, capturing the essence of a sun-drenched region where ingredients speak for themselves. It's not tied to a specific holiday, but rather finds its way to the table whenever the mood calls for something comforting and generous.

Expect tender chicken nestled among hilopites, the Greek egg pasta that soaks up the rich tomato sauce. The dish is finished with a sprinkle of myzithra, adding a tangy depth that plays beautifully with the warmth of black pepper. Each bite is a harmonious blend of textures and flavors, embodying the simplicity and warmth of home-cooked Greek cuisine.

Ingredients

  • 1chicken — jointed
  • 300 ghilopites
  • 400 gtomatoes
  • 80 mlolive oil
  • to finishmyzithra
  • to tastefine sea salt and black pepper

Method

  1. Start by cutting the chicken into serving pieces, ensuring you have manageable portions for even cooking. Pat the chicken pieces dry with paper towels to ensure a good sear. Season the chicken generously with fine sea salt and a sprinkle of oregano, pressing the seasoning into the skin.
  2. In a large, heavy-bottomed pot or deep skillet, heat 80 ml of olive oil over medium-high heat. Once the oil shimmers, add the chicken pieces skin-side down. Brown them thoroughly on all sides; you're looking for a deep golden color and crispy skin. This should take about 5-7 minutes per side. Remove the chicken and set it aside on a plate.
  3. With the pot still on medium-high heat, add 400 g of chopped tomatoes to the remaining oil and chicken drippings. Stir to combine, scraping up any browned bits from the bottom of the pot for added flavor. Allow the tomatoes to cook down until they become saucy and slightly thickened, which should take about 10 minutes. Return the chicken to the pot, nestling it into the tomato sauce.
  4. Add a splash of lemon juice to the pot for brightness and cover the pot with a lid. Reduce the heat to medium-low and let the chicken simmer gently in the sauce for about 30 minutes, or until the chicken is tender and cooked through. The chicken should be easy to pierce with a fork and the sauce should be flavorful and aromatic.
  5. While the chicken is cooking, bring a large pot of salted water to a boil. Add 300 g of hilopites and cook until they are al dente, stirring occasionally to prevent sticking. Drain the pasta and set aside.
  6. Once the chicken is tender, check the consistency of the sauce. If it's too thin, remove the lid and let it simmer uncovered for a few more minutes until it thickens to your liking. Taste the sauce and adjust the seasoning with more salt and black pepper if needed.
  7. To serve, place a portion of hilopites on each plate and top with a piece of chicken and a generous ladle of sauce. Finish with a sprinkling of crumbled myzithra cheese over the top for a creamy, tangy contrast. Serve immediately, allowing the flavors to meld together on the plate.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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