Greek Chicken Stew with Peas and Potatoes (Arakas)

Steps

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1. 1
   Season both sides of the chicken thighs and drumsticks with salt and freshly cracked black pepper.
   ▶ ≈0:40
2. 2
   Heat a skillet over medium-high heat, add a little olive oil, and sear the chicken skin-side down for about 5 minutes, then flip and cook another 5 minutes until golden and crispy on both sides. Remove and set aside.
   ▶ ≈0:58
3. 3
   Reduce the heat, add the chopped onion, and cook for about 5-10 minutes until soft and golden.
   ▶ ≈1:17
4. 4
   Add the minced garlic and cook until fragrant.
   ▶ ≈1:30
5. 5
   Add the chopped carrots and potatoes, stirring them in with the onion and garlic.
   ▶ ≈1:36
6. 6
   Season everything with salt, black pepper, a pinch of red pepper flakes, and the tomato sauce, stirring to combine.
   ▶ ≈1:56
7. 7
   Rinse the sauce container with about a cup of water and pour it into the pot to help everything cook and create a light sauce.
   ▶ ≈2:22
8. 8
   Return the seared chicken to the pot, bring to a boil, then reduce to medium heat and simmer covered for 35-40 minutes.
   ▶ ≈2:36
9. 9
   Uncover the pot and add the frozen peas, a generous amount of dried dill, and a pinch of dried mint.
   ▶ ≈2:43
10. 10
    Cover again and cook for about 20 more minutes until the chicken is fully cooked, the potatoes are fork-tender, and the peas are tender.
    ▶ ≈3:02
11. 11
    Taste and adjust seasoning as needed, then serve. Great alongside toasted bread, feta, olives, or a Greek salad.
    ▶ ≈3:22