Kotopoulo me araka is greek for chicken with peas. This is one of the more popular ways to braise chicken.

Nothing is tastier than nice braised chicken with a savory sauce of tomato, onion, peas and plenty of dill. With the potato pieces in the pot, you have a fantastic dinner.

Agriculture is a way of life in the greek countryside. Kotopoulo me Araka was often prepared during the spring and early summer months when fresh peas were in abundance.

I use my oval dutch oven to make braises, so the batch I make can feed an army or have leftover for a few days.

One unique thing my recipe has is it’s heavy with the smoked paprika. I use 1 tbsp of smoked paprika and it emparts a smoky scent that really goes well with the peas and chicken.

This may look complicated, but it’s quite easy to make.

The result is a perfectly braised chicken that if tasted on its own, has hints of tomatoes and a hit of dill. The sauce is equally tomato and pea based with a chicken background. Fresh yet a depth of flavor and irresistable. Thats way I make lots of sauce. There’s enough to scoop with each bite.

Here’s the recipe.

KOTOPOULO ME ARAKA

Serves 8

Prep Time 30 min. Cooking time 1 hr.

• 6 chicken thighs, bone and skin
• 1/3 cup olive oil
• 15 oz tomato passata or crushed tomatoes
• Peas
• 1 red onion, diced
• 3 cloves garlic, minced
• 1/2 cup roasted red peppers sliced
• 1 carrot sliced (I did not have any carrots for the batch pictured. So I used extra roasted red peppers)
• 1 yellow pepper sliced
• 2 medium potatoes cut up
• 1 1/2 cup liquid (water, broth, wine) if needed
• splash of ouzo
• 1 tbsp smoked paprika
• 1/2 tsp honey
• 1 bay leaf
• salt and pepper to taste
• 1 bunch dill chopped
• 4 green onions sliced for garnish
• Handful of parsley for garnish

Preheat oven to 350 degrees

In a dutch oven on the stovetop, add olive oil and heat on medium high. Sear the chicken thighs skin down first. Don’t touch until you see some browning on the sides and give it a nice crust. THat will take about 7 minutes. Turn over and brown other side for about 4 minutes. Remove to a plate.

To the same oil, add onion, carrot, and pepper and saute until soft. Add some of potatoes. Add garlic and cook for up to a minute. Add paprika for a moment, then add tomato passata and peas,. Bring up to a full boil.

Return the chicken thighs, tuck in extra potatoes if it fits and add enough liquid to allow it to braise properly. I always also add a splash of ouzo for that fennel kick.

Cover dutch oven and bake 45 minutes to hour at 350. Before serving add dill and green onions.

I serve this with a simple salad. This is a very hearty meal.

OPA!