Prep. Time 30′ Cooking Time 40′ Serves 6
Ingredients
- 1 medium-sized chicken, about 1½ kilos, cut into pieces
- 1/4 cup olive oil
- 1 onion, finely chopped
- 1 clove garlic, crushed
- 1 bay leaf
- 3-4 whole allspice
- 1 tablespoon tomato paste
- 2 cans chopped tomatoes (2×400 grams) or 880 grams freshly grated tomatoes
- Salt
- Pepper
- 500 grams hilopites (fettucine) pasta
- Grated cheese for serving
Instructions
- Pat the chicken pieces dry very well.
- Heat a large pan and add the olive oil.
- Sauté the chicken pieces in two batches until golden brown all around for 5-6 minutes.
- Remove them to a platter and keep warm.
- In the same oil, add the onion and crushed garlic and sauté for 4-5 minutes until the onion softens.
- Add the tomato paste and sauté for 1 minute.
- Add the grated tomatoes (or canned) and spices.
- Finally, add back the chicken and 1-1/2 liters of hot water and simmer the chicken for about 35 minutes until tender.
- Preheat the oven to 230°C.
- Place the chicken with the liquid from the pan in a deep baking dish or casserole.
- Put it in the hot oven and let it brown well.
- Once it starts simmering in the pan, carefully pour in the fettucine pasta and stir.
- Check for salt and pepper.
- Turn off the oven, but do not open the door to keep the warm temperature.
- Leave the dish in the oven (which you have turned off) for 20 minutes so the pasta can cook by absorbing all the juices.
- Serve with grated cheese of your choice.
Enjoy!
Source: Argiro Barbarigou
