Kotopoulo me Xylopites
Egg pasta with chicken
Kotopoulo me Xylopites is a traditional Greek dish featuring chicken cooked with Xylopites, a type of handmade pasta. This hearty and flavorful meal is often enjoyed during family gatherings and celebrations, showcasing rustic flavors.
🧂 Ingredients
- 1.5 kg Chicken pieces (thighs and drumsticks)(About 3.3 lbs)
- 500 g Xylopites pasta(About 1.1 lbs, traditional Greek pasta)
- 1/4 cup Olive oil
- 1 Onion(Large, chopped)
- 3 cloves Garlic(Minced)
- 1/2 cup Dry red wine
- 2 tbsp Tomato paste
- 400 g Canned crushed tomatoes(About 14 oz)
- 4 cups Chicken broth(Or more, as needed)
- 1 Bay leaf
- 1 tsp Dried oregano
- 1 tsp Salt(Or to taste)
- 1/2 tsp Black pepper(Or to taste)
- To taste Grated Kefalotyri cheese(For serving (can substitute Parmesan))
👨🍳 Instructions
- 1
Season the chicken pieces with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove the chicken from the pot and set aside.
⏱️ 10m💡 Pro Tips: Browning the chicken adds flavor. - 3
Add the chopped onion to the pot and sauté until softened and translucent.
⏱️ 5m - 4
Add the minced garlic and cook for another minute until fragrant.
⏱️ 1m💡 Pro Tips: Be careful not to burn the garlic. - 5
Pour in the dry red wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly.
⏱️ 3m💡 Pro Tips: This step adds depth of flavor to the sauce. - 6
Stir in the tomato paste and cook for 1 minute.
⏱️ 1m - 7
Add the canned crushed tomatoes, bay leaf, dried oregano, salt, and pepper. Stir to combine.
- 8
Return the chicken pieces to the pot. Add enough chicken broth to almost cover the chicken.
- 9
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 45 minutes, or until the chicken is tender.
⏱️ 45m💡 Pro Tips: Check occasionally to ensure the liquid hasn't evaporated; add more broth if needed. - 10
Add the Xylopites pasta to the pot and stir to combine. Cook for another 15-20 minutes, or until the pasta is cooked through and has absorbed some of the sauce. Add more chicken broth if the sauce becomes too thick.
⏱️ 20m💡 Pro Tips: The pasta should be tender but not mushy. - 11
Remove the bay leaf before serving. Serve hot, garnished with grated Kefalotyri cheese.
💡 Pro Tips
- ✓Use high-quality Xylopites pasta for the best texture and flavor.
- ✓Adjust the amount of chicken broth based on how thick you prefer the sauce.
- ✓For a richer flavor, use bone-in, skin-on chicken pieces.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other vegetables like carrots, celery, or potatoes for a heartier dish.
- Substitute lamb or beef for the chicken.
- Use different types of Greek pasta if Xylopites is unavailable.