Free recipe guide
How to make Kotopoulo me Hilopites
Learn what makes Kotopoulo me Hilopites special, cook the free ComidaTime recipe, then keep cooking from Authentic Greek Cuisine.
Why cooks start here
Kotopoulo me Hilopites is cooked the way Peloponnese cooks it — olive oil used without counting, salt judged by hand, and lemon always within reach. This is the home version, written down the way a Greek family cook actually puts it on the table.
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.
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