Chicken Drumsticks with Hilopites

  • serves 6
Christine Cushing
Christine Cushing

Recipe courtesy Nick Makris, Nicky’s Café & Bake Shop, Regina, Sasketchewan

110 Ratings
Directions for: Chicken Drumsticks with Hilopites


12 chicken drumsticks

2 oz extra virgin olive oil (4 tbsp./60 ml)

1 medium white onion, chopped

4 clove of garlic, chopped

1 can of tomato paste (5.5 ounces/156 ml)

10 cup of water (2.5 litres)

12 to 15 whole allspice berries

1 Tbsp fresh ground pepper (15 ml)

1 ½ oz sea salt (42 grams)

2 cup hilopites noodles (500 ml)


1. To prepare the chickens: chop off the bone end of the chicken drumsticks and peel off the skin.

2. Add olive oil to a 10-quart pot over medium high heat. Sauté the onions, garlic and chicken and until the onions are golden brown.

3. Mix tomato paste with 2 cups of water and add to the pot. Stir to combine. Flavour with allspice and pepper. Add the remaining 8 cups of water. Bring the mixture to a boil and cook for about 10 minutes. Season the mixture with salt to taste. Add the hilopites noodles. Reduce the heat to medium. Stirring occasionally, cook for 15 to 20 minutes. Reduce heat to low and simmer for another 15 minutes. Serve.

See more: Lunch, Poultry, Dinner, Main, Greek, Chicken, Pasta

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