Kotopoulo me araka is a classic Greek chicken and peas stew made with tender chicken pieces, sweet green peas, carrots, tomatoes, olive oil, and fresh herbs like dill and parsley. This traditional one-pot Greek recipe is hearty, comforting, and perfect for a family lunch or cozy dinner.
Kotopoulo Me Araka is a simple, humble, and deeply satisfying Greek dish. The kind of meal that doesn’t need anything fancy to be delicious. Just some chicken, sweet peas, a generous pour of olive oil, tomatoes, and a pot slowly simmering on the stove until the whole kitchen smells like a Greek family home.
Table Of Contents
In this recipe, the chicken is first seared in olive oil until the skin becomes golden and slightly crisp. Then the onion and garlic are gently sautéed in the same pot, soaking up all those rich flavors. A little tomato paste is cooked until sweet and caramelized, before the chicken simmers with tomatoes and stock until tender. Finally, peas and carrots are added and cooked until soft and velvety, and everything is finished with fresh dill and parsley.
This is one of those traditional Greek chicken recipes that always satisfy. It’s wholesome, flavorful, and made with simple ingredients.
If you love authentic Greek comfort food, this chicken and peas stew is one recipe you’ll want to make again and again.
What Is Kotopoulo Me Araka?
Kotopoulo me araka means chicken with peas in Greek.
It’s a beloved Greek chicken stew made with chicken pieces cooked in a light tomato-based sauce with green peas, carrots, onion, garlic, olive oil, and fresh herbs. It’s one of those traditional Greek family meals that sits somewhere between a stew and a braise—rich and comforting, but still fresh and vibrant thanks to the vegetables and herbs.
In many Greek homes, dishes like this are part of the weekly routine. They are simple, nourishing, and designed to feed the whole family with very little fuss.
Why You’ll Love This Greek Chicken and Peas Recipe
• Authentic Greek comfort food
• Made in one pot
• Uses a whole chicken cut into 8 pieces for the best flavor
• The chicken turns tender and juicy
• The peas and carrots make the sauce naturally sweet and hearty
• Fresh dill and parsley give it that classic, herby Greek finish
• Perfect for family dinners, meal prep, or Sunday lunch
• Tastes even better the next day
Recipe Tips
If you want your Greek chicken stew with peas to taste truly homemade and authentic, keep these tips in mind:
1. Use a whole chicken. A whole chicken cut into 8 pieces gives the stew much better flavor than boneless chicken. The bones and skin enrich the sauce and keep the meat juicy.
A whole chicken cut into 8 pieces gives the stew much better flavor than boneless chicken. The bones and skin enrich the sauce and keep the meat juicy.
2. Don’t rush the browning. This step adds depth. Let the skin turn properly golden before removing the chicken.
3. Always cook the tomato paste. Even one minute makes a big difference. It sweetens the sauce and removes any sharpness.
4. Use stock if you have it. Hot water works perfectly, but chicken stock adds extra body and richness.
5. Add the herbs at the end. Fresh dill and parsley lose their brightness if cooked too long. Stir them in right before serving.
6. Frozen peas work beautifully. Just thaw them first.
How To Store Leftovers
One of the best things about Kotopoulo Me Araka is that it tastes even better the next day. You can store leftovers in the fridge, in an airtight container, for up to 3 days.
To reheat: Warm gently in a pot over low heat, adding a splash of water or stock if the sauce has thickened too much.
Can you freeze it? Yes. Let it cool completely, then freeze in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
- Q: What does Kotopoulo Me Araka mean?
- A: It means chicken with peas in Greek.
- Q: Can I use frozen peas?
- A: Yes, absolutely. Frozen peas are perfect for this recipe and are commonly used.
- Q: Can I make this with boneless chicken?
- A: You can, but bone-in chicken pieces give the stew much better flavor and help keep the meat tender during simmering.
- Q: Can I add potatoes?
- A: Yes. Some home cooks like to add potatoes along with the peas for an even heartier version.
- Q: Is this a traditional Greek recipe?
- A: Yes. Kotopoulo Me Araka is a classic Greek home-style chicken stew that has been made in Greek kitchens for generations.
- Q: Can I make this ahead of time?
- A: Yes, and it actually tastes even better after resting. It’s a wonderful make-ahead meal.
Serve With
This traditional Greek chicken and peas stew is a full meal on its own, but it’s even better with a few simple sides.
Serve it with:
• Crusty bread for dipping into the sauce
• A chunk of feta cheese on the side
• A simple Greek village salad
• White rice
• Roasted or fried potatoes
In true Greek fashion, we serve just a plate of this delicious stew with a piece of feta and some bread to soak up every last bit of sauce.
Recipe
Chicken with Peas Stew
Ingredients
- 1.5 - 1.8 kg (3.3 - 4 pounds) chicken cut into 8 pieces
- olive oil
- 1 kg (2.2 pounds) green peas if using frozen, thaw them first
- 2 large carrots sliced
- 100 grams (1 medium-sized) onion minced
- 2 garlic cloves finely chopped
- 2 loaded tablespoons tomato paste
- 400 grams (14 ounces) canned, diced tomatoes
- 1 bay leaf
- 750 ml (3 cups) hot water or vegetable/chicken stock
- 2 tablespoons fresh parsley minced
- 1 tablespoon fresh dill you can substitute with fennel greens/fronds
Instructions
- Prepare the chicken. Pat-dry the chicken and season it with salt and pepper.
- Heat a generous splash of olive oil in a cooking pot.
- Sear the chicken in two batches over high heat, until deep golden and slightly browned all over. Remove from the pot and set aside.
- Add the onion to the same pot and cook until soft over moderate heat. Then add the garlic and cook until soft as well.
- Add the tomato paste, stir, and cook for a minute to caramelize it.
- Add the diced tomatoes, bay leaf, and hot water or stock. Season with salt and pepper.
- Return the chicken to the cooking pot.
- Simmer covered for 30 minutes over low heat.
- Add the green peas and carrots. Cook, partly covered, over moderate heat. Until the peas are cooked and the liquid is thickened into a saucy, stew-like consistency, about 40-50 minutes. No need to thicken the sauce too much. Tilt and shake the pot so the food won't scorch at the bottom. If you need to stir, do it carefully with minimal movements so the chicken won't fall apart.
- Stir in the dill and parsley. Let the food stand in the pot for 15-30 minutes.
- Serve with some crusty bread to mop up the delicious sauce!
Oh my I cooked this tonight and it’s a winner. So easy and delicious I just served it up with bread.