Chicken with gluten free chilopitakia: a Greek classic made easy

If you’ve spent any time in Greece, you’ve probably noticed something: the best food is often the simplest. Few ingredients, patient cooking and flavors that feel like home.

Today we’re sharing a dish that perfectly captures this spirit: chilopitakia with chicken, a traditional Greek comfort meal, reimagined in an easy-to-make and 100% gluten free version with pasta by Niama.

And yes, you can absolutely make it at home: no Greek grandma is required (although she would definitely approve).

What are chilopitakia?

Maybe you’ve never heard of them, so let’s start with a quick explanation: chilopitakia are a typical Greek pasta, small and square. Traditionally, these noodle squares are handmade and sometimes enriched with eggs or milk, giving them a rich, comforting texture.

They’re usually cooked as a side or in soups, often with chicken or meat, where they absorb all the flavor and become beautifully creamy.

In our gluten free recipe, we use the chilopitakia by Niama pasta, which we also stock at Rhodes Gluten Free. They hold the texture perfectly and work beautifully in this kind of dish. Also, they make a great souvenir to take home from your gluten free foodie holiday in Rhodes!

The idea behind this recipe

As you know, we are all about making food as inclusive as possible. That’s why this is not a complicated recipe at all.

Our chicken with gluten free chilopitakia:

• only needs one pot
• uses very simple ingredients
• is full of real flavor
• can be prepared by anyone with absolutely zero stress

It’s the kind of dish you make when you want something deeply satisfying, without overthinking it.

As the Greeks would say: “Pame para kato!” (Let’s proceed!)

Ingredients for 2 people

• 2 whole chicken legs (thigh + drumstick)
• 1 medium white onion
• 500 g rustic tomato passata (or crushed tomatoes)
• 1 stock cube
• ½ tsp cinnamon
• ½ tsp black pepper
• salt to taste
• 300 g gluten free chilopitakia by Niama
• olive oil

Method

1. Build the base

In a large non-stick pot, heat a bit of oil and sear the chicken legs on both sides until the skin is nicely golden and slightly crispy. This step is key: it builds flavor from the start.

Once done, remove the chicken and set it aside.

2. Start the sauce

Lower the heat, add a bit more olive oil, and sauté the onion, sliced very thinly. Let it cook slowly until soft and lightly golden: don’t rush this part, you don’t want to burn it.

3. Bring everything together

Add the chicken back into the pot, along with the tomato.
Then add cinnamon and pepper, and stir.

Let it cook on medium heat for a few minutes to combine the flavors.

4. Slow cooking magic

Crumble in the stock cube, then add boiling water until the chicken is fully covered.
Cover with a lid, lower the heat, and let it cook gently for about 1 hour.

Check occasionally:

• the chicken should become very tender
• adjust salt as needed

5. Cook the chilopitakia

Once the chicken is fully cooked, remove it from the pot and keep it covered and warm.

Now comes the magic part.

Add the chilopitakia directly into the tomato broth. Cook on medium heat for about 5 minutes, stirring gently so they don’t stick. Let some of the liquid evaporate: you’re aiming for a creamy, not soupy texture.

6. Serve

Plate the chilopitakia first, then place the chicken on top.

That’s it: simple, rustic and incredibly satisfying.

Why this gluten free recipe works so well

This is one of those dishes where gluten free doesn’t feel like a compromise.

The pasta cooks directly in the sauce, absorbing all the flavors – and with a good product like Niama, the texture stays exactly where it should be: soft, but not mushy.

It’s the kind of recipe that proves something we always say: gluten free doesn’t have to mean less tasty. It can be absolutely delicious and feel completely authentic.

Final tip

As you can see, it’s a straightforward recipe – the only thing it requires is time. So, if you’re a busy person who doesn’t get much time to cook, listen to us: prepare a bigger amount, eat what you like and then cool the rest. Put the leftovers in the fridge and heat them up the next day, or store them in the freezer and reheat them whenever you feel like enjoying this chicken with chilopitakia all over again.

If you try this at home, let us know how it goes. And if you’re in Rhodes, you can always find chilopitakia and other gluten free pasta formats by Niama in our shop, ready for your next Greek cuisine experiment.