NOTE: hilopites can be used in any pasta dish and the taste will be better.
Ingredients
1 free-range chicken cut into portions
1/2 kg hilopites
3 green peppers sliced
2 large onions finely chopped
1 kg tomatoes peeled and grated
10 stone-less olives
120 ml olive oil
60 ml red wine
2 cloves garlic finely chopped
2 tbsp parsley finely chopped
1/2 tsp thyme
1 bay leaf
Salt and pepper to taste
Method
1. Put the oil in a wide, shallow pan and fry the chicken portions on both sides – approx. 4 minutes each side until it colours.
2. Add the red wine, salt and pepper and leave for 2-3 minutes. Add the onions, garlic, parsley, bay leaf and thyme and stir for 2-3 minutes.
3. Add the tomatoes and peppers and mix them in.
4. Cover the pan, lower the heat and simmer for 1 1/2 – 2 hrs – until the chicken is tender. Add the olives approx. 5-10 minutes before the end.
5. In the meantime, boil the hilopites in salted water just as you would prepare spaghetti or any other pasta.
6. Add butter when they are ready.
