There’s something incredibly nostalgic about a big pot of hilopites with chicken in tomato sauce. This is one of those simple yet soul-warming Greek dishes passed down from Yiayia to Mum, and now I get to share it with you.
Hilopites are small, square egg noodles that soak up the rich tomato broth and make every bite hearty and satisfying. This is my version of the dish, slightly tweaked from Mum’s. She kept it super simple just salt for seasoning. I’ve added chicken stock and butter for extra depth and richness.
Let’s dive into the full recipe and learn how to make it non-gluggy, flavour-packed, and full of love.
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Table of Contents
Ingredients You’ll Need to Make Hilopites with Chicken
- 1 packet medium Hilopites (250g) – I used these from Coles
- 1 whole chicken, cut into 8 pieces
- Oregano, salt, pepper, and olive oil (for seasoning and browning)
- 1 tbsp butter
- 1 onion, diced
- 1 tsp garlic (optional but adds extra warmth)
- 1 can crushed tomatoes
- 1 tbsp tomato paste
- Water or chicken stock (enough to cover the chicken in the pot)
- Chilli flakes (optional. I usually add this when there’s no kids involved. Gives a nice kick!)
Method: How to Make Chicken with Hilopites
1. Brown the Chicken
Season the chicken pieces with salt and oregano, then brown in a generous drizzle of olive oil in a large pot. You want golden colour on all sides for flavour.
2. Sauté the Aromatics
Remove the chicken and add butter to the same pot. Sauté the diced onion and garlic until soft and fragrant.
3. Add Tomato Base
Stir in the crushed tomatoes, tomato paste, and a pinch of pepper. Let it simmer for 2–3 minutes.
4. Return Chicken & Simmer
Add the browned chicken back to the pot. Pour in chicken stock or water until the chicken is fully submerged. Cover and simmer for about 20 minutes, or until the chicken is tender. Don’t worry if it looks watery this liquid is key for cooking the pasta later.
5. Add the Hilopites
Stir in the hilopites and cook for only half the time listed on the packet. Then turn the heat off, pop the lid on, and let the pasta absorb the juices for 10 minutes. This is the trick to a saucy but not gluggy finish.
6. Serve and Enjoy
Give it a gentle stir, serve hot, and soak up the joy. If reheating the next day and it feels sticky, just add a splash of hot water to loosen it up.
Ingredients
Method
- Season chicken pieces generously with salt and oregano. In a large pot, heat olive oil over medium-high heat and brown the chicken on both sides. Remove and set aside.
- In the same pot, lower the heat slightly and melt the butter. Add the diced onion and garlic, cooking until soft and fragrant.
- Stir in the crushed tomatoes, tomato paste, and black pepper. Return the chicken to the pot and pour in enough chicken stock (or water) to cover the chicken. Bring to a simmer, cover with a lid, and cook for about 20 minutes or until chicken is cooked through.
- Add the hilopites directly into the pot and cook uncovered for half the time listed on the pasta packet (usually around 4–5 minutes).
- Turn off the heat, cover the pot tightly, and let the pasta sit for 15 minutes. The residual heat will finish cooking the hilopites and absorb the remaining liquid, creating a rich, thickened dish.
- Serve warm with crusty bread or Greek cheese on the side.
- If the pasta thickens or sticks when reheating, add a splash of hot water to loosen it up.
Tips to Avoid Gluggy Hilopites
Hilopites can quickly turn into a sticky mess if overcooked. Here’s how to avoid that:
- Undercook the pasta slightly, then use the pot’s residual heat to finish cooking.
- Use enough liquid so the pasta can absorb it without drying out the dish.
- Avoid stirring too much after the pasta is added.
- If eating later, rehydrate with a splash of hot water and stir gently.
FAQs: Hilopites with Chicken Recipe
What is a Greek dish with hilopites?
A traditional Greek dish with hilopites is chicken in tomato sauce with egg noodles. It’s a rustic, one-pot comfort food often passed down through generations.
What is hilopites in English?
Hilopites (χυλοπίτες) are small, square-shaped egg noodles made with flour, eggs, and milk. Think of them as Greek pasta, similar in flavour to tagliatelle or fettuccine, but cut into tiny squares or thin strips.
Does velveting work with chicken in this dish?
While velveting is great for stir-fries, it’s not necessary here. The chicken gets tender and flavourful from slow simmering in tomato sauce.