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Chicken with Noodles (Hylopites) |
 6 portions chicken½ kilo (I lb. 2 oz) noodles (hylopites) 3-4 ripe tomatoes, finely diced 2-3 onions, finely chopped 1 teacup olive oil Salt-pepper Pour the oil into a pot and saute the onions for about 5 minutes over a medium fire. Next, add the chicken portions and cook for 5 minutes while constantly stirring. Add the tomatoes, salt and pepper, and the appropriate amount of water. Cook for another 45 minutes. Finally, add the noodles (1 part noodles, 3 parts liquid) and continue cooking for another 15 minutes. Serve hot as a second course. 6 servings. |
Greek Chicken |
| 1 boneless chicken breast A lump of Feta cheese Slice of mozzarella cheese 1/4 cup of green peppers Grill the chicken breast until done. After that is done, melt the mozzarella cheese on top of the chicken. After it is melted place Feta cheese on the melted cheese and place the green peppers on top. Serve on a bed on greek style rice that you can find how to make above here. |
Chicken Manestra (Orzo) |
 1 Chopped onion Chicken pieces 2 Tbsp Olive oil Crushed Garlic, to taste 4 cups Water 3 Tbsp Tomato paste 1/2 Cup Orzo Salt Pepper Saute Onion in Olive Oil. Brown chicken pieces. Add water and tomato paste, simmer chicken for 30 minutes. Add Orzo, stirring with a watchful eye until Orzo is tender. |
Chicken Okra |
 1 Large free-range chicken, jointed
1 tbsp Thyme 3 lbs Canned tomatoes 4 tbsp Olive oil 1 1/4 cups Water 1 large onion, thinly sliced 2 cloves Garlic, peeled and thinly sliced 1 1/2 lbs Prepared fresh okra 1 tbsp Oregano Some chopped parsley Salt Black pepper Place the oil in a wide saucepan and, when hot, fry the chicken pieces on both sides until they become golden. Take the chicken out, add and fry the onion and garlic until they are pale brown. Add the oregano, thyme, tomatoes and water, pressing them with a wooden spoon to break them up. Bring to the boil. Season with salt and pepper, add the chicken pieces, cover and cook the chicken for 20 minutes and then add 1 1/2lbs. of prepared okra on top. The okra should sit in but not be covered by the sauce. Add a little water if needed. Shake the pan and cook slowly for about 30 minutes without stirring, but rotating the saucepan occasionally. Continue cooking until the water has evaporated and the sauce has reduces and thickened. Sprinkle with parsley and serve. |
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