Slow roasts are certainly a big favourite, if not anything else you can forget a tray of food in the oven and get on with things. It certainly needs a little tender love and care before it goes in the oven. For this paprika roast chicken, it’s all in the sauce!
The paprika chicken roast certainly has a touch of Florina in it. I grabbed a bag of their traditional pasta, petoura, that belong in the beloved family of hilopites. It might sound a bit alien, but in Greece, we do pasta too: very rich, egg pasta. Whether our pasta techniques come from the East or our beloved Italians, it is a mystery hard to resolve. The truth is though, regional cuisine is teeming with traditional pasta produce. The last few years, traditions are reviving and enhanced with a new twist for modern style pasta as well as traditional. Personally, I love the classics, rich egg pasta.
Here is what you will need for this bake:
- 1 1/2-2 kg chicken, cut in pieces
- 500 gr Hilopites or any egg rich pasta of your liking
- 2 finely grated onions
- 4 cloves of garlic
- 500 gr tomatoes either tinned or freshly grated
- 200 ml olive oil
- 2 tbsp dried thyme
- 2 tbsp sweet paprika
- Salt, pepper
What to do:
Heat a bit of olive oil in a pan and brown the chicken (8-10 min). Remove the chicken from the pan but keep the juices.
In the same pan siezzle the onion and garlic cloves until translucent (5 min).
Add the tomatoes with approcimately 500 ml warm water, season with sweet paprika, thyme salt and pepper. Bring to the boil and then switch it off.
Transfer the chicken and tomato sauce and the rest of the olive oil in a large tray. The chicken should be half covered by the liquid. Rub the chicken with 1 tablespoon of thyme, paprika and salt.
Bake at 180oC in a preheated oven for 45 minutes, keeping it covered.
The pasta goes in the last 10 minutes. If your sauce has started to set, add some warm water so that the pasta is half-covered.
It is perfect with grated cheese and fresh pepper on top.
with love from Athens!by