Wise Home Cooking
Greek style chicken stew in tomato sauce with “hylopites”

A delicious homemade recipe that our Greek mom would make! Now you can make it yourself and enjoy the ultimate comfort food!

1 free-range chicken with skin and bones, cut into six
1 large red onion, chopped
2 garlic cloves, chopped
2 bay leaves
½ tsp allspice (whole)
1 tsp oregano
3 tbs chopped parsley
850gr grated or diced tomato with juices (no skin)
250gr hylopites Dolopia (square-shaped pasta with goat milk)
10 kalamata olives with Florina peppers Green & blu
200-300ml water
130ml olive oil
Salt and black pepper
Grated kefalotyri or pecorino

Season the chicken with salt and pepper. Put a large saucepan on medium high heat and add half the olive oil. Sear the chicken until golden brown, then remove from the saucepan.
In the same saucepan, sauté the onions until golden and translucent. Add in the garlic, all spice and bay leaves, and stir. Return chicken into the saucepan. Add in the tomatoes and stir. Bring down the heat to low, cover and gently simmer for about 40 minutes, until the chicken is thoroughly cooked.
Add in the water and bring back the heat to medium-high. Adjust seasoning if necessary and as soon as it starts to boil, add in the pasta. Gently stir and let cook for about 7-10 minutes until the pasta is done. Remove from heat. Stir in the basil and olives and the rest of the olive oil and give it a gentle stir. Let it stand for about 5-10 minutes before serving.
Serve with freshly ground black pepper and grated kefalotyri cheese or pecorino.

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