Chicken with hilopites

Heat the olive oil in a large, shallow pan. On medium heat, grill the chicken legs about 8-10.

You can replace the chicken legs with breasts.

Once they are well roasted, put them on a plate and cover them. In parallel, heat some water.

In the same saucepan, add the finely chopped onion and the carrot cut in small. Once the onion becomes transparent, after about 5 to 6 minutes, add the chicken legs, thyme and bay leaf again.

Pour the wine and let it evaporate completely, for about 5-6 minutes.

Then add the chopped tomatoes and pour hot water until the legs are half covered. Put the lid on and leave on medium heat for about 1 hour or until the chicken is tender and soft.

Add salt and pepper.

Using a pair of tongs, remove the legs once they have boiled. Continue to boil the sauce without the lid now.

Remove bones and skin and cut into small pieces. Put the pieces in the sauce. At this point, our sauce must be dense, full of flavors and a perfect taste!

Prepare the hilopites and after draining them, put them in the dishes. Pour in the chicken sauce and serve.