One-Pot Greek Chicken and Peas: Kotopoulo me Araka
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
25 mins
-
Servings
2 -3
-
Course
Main Course
-
Cuisine
Mediterranean, Greek
One-Pot Greek Chicken and Peas: Kotopoulo me Araka
Description
One-Pot Greek Chicken and Peas—Kotopoulo me Araka—features chicken drumsticks browned and cooked with onions, white wine, crushed tomatoes, and tomato paste. The addition of fresh peas and chopped dill during simmering integrates freshness and mild herbaceousness to the dish. The bay leaf adds a subtle depth to the sauce. Slow simmering reduces the liquid until it thickens into a vibrant, rich sauce that clings to the tender chicken and peas. This method ensures the flavors meld thoroughly while the chicken remains moist.
The dish balances savory, slightly acidic tomato flavors with the sweetness of peas and the aromatic dill, resulting in a hearty yet bright meal. It's a traditional Greek style of cooking that emphasizes simplicity and flavor.
This one-pot recipe works well as a standalone entrée, likely paired with crusty bread or rice to absorb the sauce. It suits those seeking a wholesome meal without excessive steps or dishes.
Ingredients
- 4 chicken drumstick
- ¼ cup olive oil
- 1 onion chopped
- ¼ cup white wine
- 1 cup water hot; or broth
- 16 ounces crushed tomatoes
- 1 tablespoon tomato paste
- 1 pound pea uncooked
- 3 tablespoons dill chopped
- salt as needed
- black pepper as needed
- 1 bay leaf
Instructions
- Heat the olive oil at moderate heat in large pot.
- Sauté the onions for about 2 minutes.
- Add the drumsticks and brown the chicken turning for about 3-4 minutes.
- Add the wine and stir and scrape any pieces stuck to the pot.
- Add the tomatoes, water, tomato paste, salt and pepper and simmer for 20 minutes, at this point you will add the peas.
- Add the peas, dill and the bay leaf and continue simmering for another 15 minutes.
- The dish is ready when there is no water left in the pan just the sauce.