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Kotopoulo with Hilopites (Chicken with Greek Pasta Egg Noodles) Recipe

4.6 stars - based on 15 votes
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This recipe for Kotopoulo with Hilopites (Chicken with Greek Pasta Egg Noodles) is from The Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Drumsticks and 2 Thighs (with skin because it will provide good flavor)
2 Boneless Skinless Breasts (cut into chunks)
1 Onion (chopped)
1 Can Tomato Sauce
2 Cups Hilopites (pasta egg noodles purchased at the Greek grocery store)
2 or 3 Glasses of Water
1/4 Cup Olive Oil
Onion Powder and Garlic Powder to Taste
1/2 Tsp Cinnamon
Salt and Pepper to Taste
Grated Mizithra or Parmesan Cheese (mizithra can be purchased at the Greek grocery store)
Directions:
Directions:
Season chicken with salt, pepper, onion and garlic powder and set aside.

In a large pot sauté onion with around 1/4 cup olive oil till softened. Add chicken and sauté for about 5 minutes. Add tomato sauce and 1/4 Tsp cinnamon making sure it covers the chicken well and sauté for about 5 minutes. Add enough water up to half way up the chicken. Season water with cinnamon, onion powder, garlic powder, salt and pepper to taste (I put the seasonings over the top so it covers everything). Mix and cover and let simmer on medium/low for around an hour till chicken is cooked and the liquid is cooked down.

When chicken is done and liquid has cooked down remove chicken from pot and set aside.

Add 2 cups water to the pot and season with salt, pepper, onion and garlic powders. Let it come to a boil. Add hilopites to the boiling water and stir often so it doesn't stick. When liquid starts to be absorbed turn off burner and allow the pasta to finish cooking. Add chicken to the pot after hilopites are cooked.

Serve with mizithra (this can be purchased at the Greek store) grated over the top and/or feta on the side.

 

 

 

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