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Kotopoulo me hilopites
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Kotopoulo me hilopites

Chicken with egg pasta squares

Across the Thessalian plain, from Larissa to Trikala, Sunday lunch is often a chicken braised in tomato with a cinnamon stick, its sauce stretched with broth so the little hilopites pasta squares can cook right in the pot. The pasta soaks up the sauce until thick and almost risotto-like, and a fistful of grated cheese goes on at the table. Use homemade hilopites or a good shop-bought pack. Common mistake: adding the pasta to too little liquid — it absorbs a lot, so have hot water ready. Chef's tip: brown the chicken skin well, then finish the dish in the oven if you like a crispy top.

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