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Hilopites with chicken
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4.84 from 6 votes

Hilopites with chicken (Κοτόπουλο κοκκινιστό με χυλοπίτες)

A delicious meal of Greek noodles and chicken cooked in tomato sauce.
Prep Time20 minutes
Cook Time1 hour
Resting time15 minutes
Total Time1 hour 35 minutes
Course: Main Course, Soup
Cuisine: Greek
Servings: 6 people
Author: Mia Kouppa

Equipment

Ingredients

  • 1 whole chicken
  • 1 tablespoon salt
  • Vegetable oil, for frying
  • 2 1/2 cups tomato sauce
  • boiling water enough to cover the chicken
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground pepper
  • 2 cups hilopites uncooked
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 cup mizithra cheese (optional)
US Customary - Metric

Instructions

  • Butcher your chicken in order to end up with 8 serving pieces (2 breasts, 2 drumsticks, 2 thighs and 2 wings). Remove as much of the skin as possible, as well as any visible fat.
  • Sprinkle the chicken pieces with 1 tablespoon of salt.
  • Add the vegetable oil to a deep frying pan and heat over medium heat. Being careful not to over crowd the pan, add the chicken pieces a few at at time and brown them on all sides (about 5 minutes per side). Depending upon how large your pan is, you may have to do this in batches.
  • Transfer the browned chicken to a large pot. Add the tomato sauce and enough boiling water to cover the chicken.
  • Add the cinnamon and the pepper. Bring the pot to a boil and then reduce the heat back to medium and cook, covered, for 10-12 minutes.
  • Stir the hilopites into the pot This may be a bit difficult since your chicken is in the pot, so be sure to stir carefully.
  • Cook, uncovered, for an additional 20 minutes, stirring occasionally. It is important to stir well to avoid the hilopites from sticking to the bottom of your pot.
  • After the 20 minutes have passed, add a tablespoon of olive oil, a teaspoon of salt, stir and then turn off the stove. Cover the pot and let sit off the heat for 10-15 minutes. This will allow the soup to thicken up a bit.
  • Upon serving, sprinkle with grated mizithra cheese if desired.
  • Enjoy!

Notes

This recipe serves 6-8 people easily.  If desired, you can easily halve the recipe for 2-4 people.
The longer the soup sits, the thicker it will get.  
If you have leftovers, you may need to add some water before heating it up.
If you can't find Greek mizithra cheese, you can use Pecorino-Romano cheese; or a combination of parmesan and romano cheese.