Greek Chicken and Peas

Greek Chicken and Peas
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Nutrition Facts

6 servings

Serving size

AuthorMyHorioTotal Time2 hrsRating5.0DifficultyBeginner

This greek chicken and peas dish (kotopoulo me araka) is an easy one-pot meal that is not only fast to put together, but healthy and delicious. Cooking the chicken and peas together means that the peas absorb all the flavors of the chicken.

 ½ cup extra virgin olive oil
 2 onions; chopped
 10 boneless skinless chicken thighsfeel free to use any part of the chicken that you prefer
 1 can (14-oz ) diced tomatoes; or crushed
 2 cups chicken broth
 ½ small can tomato paste
 1 small bag frozen peas
 1 small bunch dill; chopped finely
 2 bay leaves
 salt and pepper to taste
1

To make Greek Chicken and Peas:

In a large pot, heat extra virgin olive oil on medium heat.
Add onions and sauté for 5 minutes.

2

Add the chicken thighs, tomatoes, chicken broth, tomato paste, peas, dill, bay leaves, salt, and pepper to the pot.

Bring to a boil, then lower heat to medium-low so as to achieve a gentle boil. Loosely cover with a lid, allowing some of the steam to escape.

3

Allow to gently boil for an hour and a half to two hours, stirring occasionally.
The dish is ready when the chicken is fall apart tender and there is not much water left, just a beautiful rich sauce.

If you find that your sauce is too watery, take the lid off during the last half hour or so, in order for some of the water to evaporate.

4

Adjust the salt and pepper to your liking.

This dish is best served warm, not piping hot. Serve with feta and fresh bread.

5

See more main dish recipes here.

Enjoy!

Ingredients

 ½ cup extra virgin olive oil
 2 onions; chopped
 10 boneless skinless chicken thighsfeel free to use any part of the chicken that you prefer
 1 can (14-oz ) diced tomatoes; or crushed
 2 cups chicken broth
 ½ small can tomato paste
 1 small bag frozen peas
 1 small bunch dill; chopped finely
 2 bay leaves
 salt and pepper to taste

Directions

1

To make Greek Chicken and Peas:

In a large pot, heat extra virgin olive oil on medium heat.
Add onions and sauté for 5 minutes.

2

Add the chicken thighs, tomatoes, chicken broth, tomato paste, peas, dill, bay leaves, salt, and pepper to the pot.

Bring to a boil, then lower heat to medium-low so as to achieve a gentle boil. Loosely cover with a lid, allowing some of the steam to escape.

3

Allow to gently boil for an hour and a half to two hours, stirring occasionally.
The dish is ready when the chicken is fall apart tender and there is not much water left, just a beautiful rich sauce.

If you find that your sauce is too watery, take the lid off during the last half hour or so, in order for some of the water to evaporate.

4

Adjust the salt and pepper to your liking.

This dish is best served warm, not piping hot. Serve with feta and fresh bread.

5

See more main dish recipes here.

Enjoy!

Notes

Greek Chicken and Peas