One of the great things about New York is the ability to find excellent authentic ingredients from virtually any culture.
On a recent trip to Mediterranean Foods, a Greek market in Astoria, I picked up a bag of Hilopites pasta — a traditional Greek pasta that resembles cut-up tiles.
Hilopites is traditionally used to make a chicken and pasta dish that is delicious, easy to make, and requires just one pot.
Greek “Hilopites” Pasta with Chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Servings
- 1 package hilopites pasta
- 1 whole chicken cut up in parts
- 1/2 cup olive oil
- 1 medium to large onion chopped
- 1 28 ounce can of tomatoes either chopped or strained is fine
- Pinch of cinnamon
- 2 tsp oregano
- 3-4 cups chicken stock
- 1/2 cup parmesan or if you have it kefalotiri (a Greek cheese, like parmesan)
- 1/2 cup parsley to garnish
Heat the olive oil in a large pot on medium-high heat until shimmering. Brown the chicken on both sides, you may have to do it in two batches. Once browned, removed the chicken and saute the onions until translucent, about 5 minutes. At this point you can drain some of the rendered chicken fat.
Add the chicken back to the pot and add the tomatoes, salt, pepper, and cinnamon and 2 cups of the chicken stock and cook in medium-high heat until it boils. When it boils, lower the heat to simmer and cook about 8 minutes until the chicken is cooked almost through.
Add 1-2 more cups of chicken stock, depending on how liquidy the concoction looks. Add the hilopites pasta and mix well. Cook for about 6-8 minutes until the pasta is done
Plate and sprinkle with parsley and cheese.
Looks good. I like the Dutch oven. You should put up an extreme close-up macro food porn pic too.
I tried this-it is really delicious especially good when reheated the next day. Thanks to Vicky for translating from the Greek!