Kotopoulo me Araka

Braised Chicken with potatoes, carrots and peas

This simple and incredibly delicious comfort food was one of my Yiayia Amalia’s favorite dishes. This instantly brings back memories of Potomac. This classic Greek stew is a traditional Greek dish and is so simply nostimo. 

Not only is it easy to make, but it is also a comfort food: cooked vegetables in a rich olive oil-tomato sauce, paired with good feta and crusty bread to dip in the yummy juices.

Tips & Tricks:

coming soon…

Ingredients:

Serves 4

• 1 pound peas (fresh or frozen)

• 1 onion diced

• 3 carrots sliced

• 2 potato cut in bite size pieces

• 2 medium chopped tomatoes or 10-12 ounce can of chopped tomatoes

• ½ cup extra virgin olive oil 

• 2-3 tablespoons chopped fresh dill

• salt/pepper

• 2 chicken breasts, cut into cubes 

Cooking Instructions:

[ 1 ] Heat olive oil in a medium sized pot.

[ 2 ] Sauté onions until soft.  Add cubed chicken, cook for about minutes until it's browned, then add carrots and potatoes and sauté 3-4 minutes more.

[ 3 ] Add peas and mix until all peas are covered in the olive oil.

[ 4 ] Add the tomato, pepper and a half teaspoon of salt. Add enough warm water so that the peas are covered just a bit (about ¼ cup).

[ 5 ] Mix well and bring to a boil. Then lower heat and simmer for 30 minutes, until peas are soft and water is evaporated-it should only be left with the olive oil. Add fresh dill mix and keep covered for about 5 minutes before serving

[ 6 ] Serve with feta and bread. Add salt as needed