Name: Greek Chicken Stew with Peas (Arakas me Kotopoulo)
Yield: 4
Cuisine: Greek
Ingredients: 2–3 pounds chicken thighs and drumsticks, bone-in, skin-on; Salt and black pepper, to taste; 2–3 tablespoons olive oil; 1/4 cup olive oil; 1 onion, finely chopped; 2–3 garlic cloves, grated; 2–3 carrots, diced; 2 potatoes, peeled and diced; 1 pound frozen green peas; 15 ounces tomato puree; 1 cup water (plus more if needed); Salt and black pepper, to taste; Pinch of crushed red pepper flakes; 2 tablespoons finely chopped fresh dill; 1 teaspoon dried mint

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Chicken Stew with peas, carrots, and potatoes

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Greek Chicken Stew with Peas (Arakas me Kotopoulo)

Yield: 4–6 servings

A comforting Greek classic made even heartier with tender chicken, sweet peas, and a rich tomato sauce. This one-pot meal is simple, nourishing, and perfect for feeding family with love.

Ingredients

For the Chicken:

2–3 pounds chicken thighs and drumsticks, bone-in, skin-on
Salt and black pepper, to taste
2–3 tablespoons olive oil

For the Stew:

1/4 cup olive oil
1 onion, finely chopped
2–3 garlic cloves, grated
2–3 carrots, diced
2 potatoes, peeled and diced
1 pound frozen green peas
15 ounces tomato puree
1 cup water (plus more if needed)
Salt and black pepper, to taste
Pinch of crushed red pepper flakes
2 tablespoons finely chopped fresh dill
1 teaspoon dried mint

Instructions

Season the chicken with salt and pepper.Heat olive oil in a large pot over medium-high heat.Brown the chicken on both sides until golden. Remove and set aside.

In the same pot, add the olive oil and onion. Cook until soft and lightly golden.Add the garlic and cook briefly until fragrant.

Add the carrots and potatoes and stir together.Pour in the tomato puree and water. Season with salt, pepper, and crushed red pepper flakes.Bring to a boil.

Return the chicken to the pot.Reduce heat to medium-low, cover, and simmer for 35–40 minutes.

Add the peas and cook for another 20–25 minutes, until the vegetables are tender and the chicken is cooked through.

Taste and adjust seasoning if needed.Stir in the dill and mint.

Remove from heat and allow the stew to rest for 30–45 minutes before serving.

Notes

Add more water at the beginning if you prefer extra sauce. For a richer tomato sauce, add 1 teaspoon tomato paste after cooking the onion and garlic. For a lemony version, add chopped scallions after the onion softens and cook until tender, then stir in lemon juice and parsley at the end. This stew tastes even better the next day.

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Greek Chicken Stew with Peas (Arakas me Kotopoulo)

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