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.
- 1 package Hilopites pasta
- 1 whole chicken, cut up in parts
- ½ cup olive oil
- 1 medium to large onion, chopped
- 1 28 ounce can of tomatoes, either chopped or strained is fine
- Pinch of cinnamon
- 2t oregano
- 3-4 cups chicken stock
- ½ cup parmesan, or if you have it kefalotiri (a Greek cheese, like parmesan)
- ½ 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 to a plate. Drain some of the rendered chicken fat, and return pot to medium heat. Add the onions and saute until translucent, about 5 minutes.
- Add the chicken back to the pot and add the tomatoes, salt, pepper, and cinnamon and 2 cups of the chicken stock. Raise the heat and cook until liquid boils. Then 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 it looks. Add the Hilopites pasta and mix well. Cook for about 6-8 minutes until the pasta is done
- Serve by placing the chicken on top of the Hilopites and sprinkle with parsley and cheese.