A CLASSIC GREEK HOME-COOKED DISH OF CHICKEN SIMMERED WITH PEAS, TOMATO, AND OLIVE OIL

Kotopoulo me araka is a traditional Greek dish where chicken is slowly cooked with peas, tomatoes, and olive oil. This is one of the more popular ways to braise chicken in Greece.

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. The batch I make can feed an army. It also provides leftovers 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. It imparts 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. If tasted on its own, it 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 irresistible. That’s way I make lots of sauce. There’s enough to scoop with each bite.

Here’s the recipe.

Kotopoulo me Araka – Greek Chicken with Peas

CHICKEN SIMMERED WITH PEAS, TOMATO, AND OLIVE OIL

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Prep Time 30 minutes mins

Cook Time 1 hour hr 10 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: Greek

Ingredients Equipment Method

Ingredients

  

• 6 chicken thighs bone in and skin on
• 1/3 cup olive oil
• 15 oz tomato passata or crushed tomatoes
• 10 oz 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 & 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
• 1 bunch dill chopped
• 4 green onions sliced for garnish
• Handful of parsley for garnish
• pepper

Equipment

• 1 Dutch Oven

Method

 

1. Preheat oven to 350 degrees
2. In a dutch oven on the stove top, 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.
   6 chicken thighs, 1/3 cup olive oil, salt, pepper
3. 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, honey, and peas. Bring up to a full boil.
   15 oz tomato passata, 10 oz Peas, 1 red onion, 3 cloves garlic, 1/2 cup roasted red peppers sliced, 1 carrot sliced, 1 tbsp smoked paprika, 1 yellow pepper sliced
4. Return the chicken thighs. Add bay leaves. Tuck in extra potatoes if it fits. Add enough liquid to allow it to braise properly. I always also add a splash of ouzo for that fennel kick.
   2 medium potatoes cut up, 1 1/2 cup liquid, splash of ouzo, 1/2 tsp honey, 1 bay leaf
5. Cover dutch oven and bake 45 minutes to hour at 350. Before serving add dill and green onions.
   1 bunch dill chopped, 4 green onions sliced for garnish, Handful of parsley for garnish

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

OPA!