Prep. Time 30′    Cooking Time 40′    Serves 6


  • 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


  1. Pat the chicken pieces dry very well.
  2. Heat a large pan and add the olive oil.
  3. Sauté the chicken pieces in two batches until golden brown all around for 5-6 minutes.
  4. Remove them to a platter and keep warm.
  5. In the same oil, add the onion and crushed garlic and sauté for 4-5 minutes until the onion softens.
  6. Add the tomato paste and sauté for 1 minute.
  7. Add the grated tomatoes (or canned) and spices.
  8. Finally, add back the chicken and 1-1/2 liters of hot water and simmer the chicken for about 35 minutes until tender.
  9. Preheat the oven to 230°C.
  10. Place the chicken with the liquid from the pan in a deep baking dish or casserole.
  11. Put it in the hot oven and let it brown well.
  12. Once it starts simmering in the pan, carefully pour in the fettucine pasta and stir.
  13. Check for salt and pepper.
  14. Turn off the oven, but do not open the door to keep the warm temperature.
  15. Leave the dish in the oven (which you have turned off) for 20 minutes so the pasta can cook by absorbing  all the juices.
  16. Serve with grated cheese of your choice.


Source: Argiro Barbarigou