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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This easy Arakas Greek Chicken Stew is Pure Comfort!

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 a family with love.

This Greek Chicken Stew with Peas is the kind of meal that feels both cozy and wholesome at the same time. Tender, golden chicken simmers slowly in a rich tomato sauce with sweet peas, soft potatoes, and fragrant herbs, creating a deeply comforting dish without feeling heavy. Everything cooks together in one pot, allowing the flavors to blend into a beautifully balanced, home-style meal.

Greek chicken stew combines two of my favorites, juicy chicken cooked in a rich tomato sauce and arakas, which is a vegetarian stew made with naturally sweet green peas, potatoes, bright herbs, and occasionally carrots, to bring you an amazing dinner in about an hour. It’s nutritious, hearty, and one of those recipes that tastes even better as it sits, making it perfect for make-ahead dinners or feeding a crowd with simple ingredients.

Why you’ll love this Greek Chicken Stew

Tender, juicy chicken simmered

perfectly soft and flavorful

Simmered chicken

Sweet green peas,

Soft, melt-in-your-mouth potatoes,

Tender, nourishing carrots

Rich, silky, warm spiced

Herby, garlicky tomato sauce

Chicken Stew with peas, carrots, and potatoes

What do I need to make Greek Chicken Stew?

Chicken thighs and drumsticks –bone in and skin on become tender and flavorful while staying juicy as they slowly simmer, adding richness to the sauce. You can even remove the skin or use a whole chicken if you prefer.

Olive oil -helps to sauté the aromatics and enrich the stew with a smooth, fruity flavor.

Onion -finely chopped, adds a natural sweetness and savory base that deepens as it cooks.

Garlic -grated or minced to bring warmth and bold, aromatic flavor that enhances the entire dish.

Carrots -diced or chopped to add subtle sweetness and a soft texture that balances the richness of the sauce.

Potatoes -peeled and diced to make the stew hearty and satisfying, absorbing the flavorful tomato broth as they cook.

Green peas -provide a pop of sweetness and color, giving the stew its signature comforting balance.

Tomato puree -creates a rich, velvety sauce that ties everything together with a deep, savory flavor. Using tomato sauce adds a little extra seasoning and a touch of sugar to offset the tomatoes’ acidity, but you can add a pinch of sugar or some honey to crushed tomatoes to achieve the same effect.

Water -helps create the perfect stew consistency while allowing the ingredients to simmer gently.

Salt and black pepper – enhance and balance all the flavors.

Crushed red pepper flakes -measured with your heart, add a subtle warmth without overpowering the dish.

Fresh dill -finely chopped to bring a bright, herby freshness that lightens the richness of the stew. You can add dried dill if that’s what you have.

Dried mint -adds another layer of freshness that brightens the fresh dill.

How do I prepare and brown the chicken?

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.

How do I build the flavor base?

In the same pot, add the olive oil and onion. Cook until soft and lightly golden. Add the garlic and cook briefly until fragrant. For a deeper tomato flavor, stir in a teaspoon of tomato paste after cooking the onion and garlic, but for a brighter, lemony version, add chopped scallions after the onion softens and finish with fresh lemon juice and parsley.

When do I add the vegetables and tomato base?

Add the carrots and potatoes and stir together. Pour in the tomato puree and water. Season with salt, pepper, and crushed red pepper flakes. For a looser, more brothy stew, add extra water at the beginning of cooking. Bring to a boil.

How do I simmer the stew?

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

When do I add the peas?

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

How long should it rest before serving?

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.

What’s the best way to serve Greek chicken stew?

All you need is some toasted bread to soak up all the delicious sauce, with maybe some feta and olives on the side. A green salad would go perfectly with this dish if you wanted a few more greens.

Is this stew good made ahead of time?

This stew tastes even better the next day as the flavors fully develop—perfect for leftovers or make-ahead meals.

Do you have more easy one-pot stews?

Greek Beef with Artichokes and Peas Spring Lemon Beef Stew

Greek Beef Stew with Egg Noodles Moschari Kokkinisto me Hilopites (with Pappardelle)

Unstuffed Pepper Stew (high-protein)

Lamb, Chickpeas & Orzo Stew

Lemony Beef Stew

A Cozy Beef Stew with Peppers & Mushrooms

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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)

Why you’ll love this Greek Chicken Stew