Name: Chicken and Green Peas Stew Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Cuisine: Mediterranean
Ingredients: 1.5 - 1.8 kg (3.3 - 4 pounds) chicken, cut into 8 pieces; Olive oil, a generous splash for searing; Salt and pepper, to taste; 1 kg (2.2 pounds) green peas (if using frozen, thaw first); 2 large carrots, sliced; 100 grams (1 medium-sized) onion, minced; 2 garlic cloves, finely chopped; 2 tablespoons tomato paste; 400 grams (14 ounces) canned diced tomatoes; 1 bay leaf; 2 tablespoons fresh parsley, minced; 1 tablespoon fresh dill (or substitute with fennel greens/fronds); 750 ml (3 cups) hot water or vegetable/chicken stock

Jump to Recipe· 4.3 from 10 reviews

I absolutely love sharing this Chicken and Green Peas Stew Recipe because it brings together comfort, vibrant colors, and fresh flavors in such a cozy way. From the tender, golden-browned chicken to the sweet burst of green peas and the rich tomato sauce, this dish feels like a warm hug on a plate. It’s one of those meals that fills my kitchen with the most inviting aromas and always gets everyone gathered around the table, ready to dive in. Whether it’s a family dinner or a casual weekend lunch, this stew never disappoints and always leaves me craving more.

Why You'll Love This Chicken and Green Peas Stew Recipe

What excites me most about this stew is the incredible harmony of flavors. The chicken develops a deep, savory crust that locks in juiciness, while the simmering tomato base adds a touch of acidity and sweetness that complements the natural sweetness of the peas and carrots perfectly. The fresh herbs like parsley and dill bring that little pop of brightness and freshness that elevates the entire dish beyond a simple stew. Every spoonful feels well-balanced and satisfying, with textures that make it a delight to eat.

I also have to gush about how surprisingly easy this recipe is to make. The steps are straightforward, and the ingredients are simple yet essential, making it approachable even if you’re not a seasoned cook. It doesn’t require complicated techniques or fancy equipment — just a good pot and a bit of patience. I find this dish perfect for cozy weeknight dinners or inviting friends over because it’s hearty, forgiving, and keeps well. The way the flavors deepen as it sits means leftovers taste even better the next day, and that’s a win in my book.

Ingredients You'll Need

The image shows various ingredients arranged on a white marbled surface. In the center is a white plate with three pieces of white fish fillets stacked loosely. Around the plate, there are small white bowls holding sliced celery, chopped onions, peeled garlic cloves, and a red sauce with a smooth texture. There is also a clear glass bowl with shredded white cabbage, a small bowl of light brown liquid broth, a handful of whole garlic cloves in a small white bowl, and some fresh dill sprigs placed near the bottom. Small clear bowls hold crushed black pepper with red chili flakes and a small amount of olive oil. The colors are soft and natural, with whites, light greens, reds, and earthy tones visible. The photo taken with an iphone --ar 4:5 --v 7

This Chicken and Green Peas Stew Recipe calls for a handful of straightforward ingredients, each carefully chosen to contribute to the dish's layered taste, texture, and inviting look. The balance between protein, vegetables, and herbs is what makes this stew such a perfect, wholesome meal.

Tip!

You’ll find all ingredient quantities in the recipe card below.

Chicken (1.5 - 1.8 kg, cut into 8 pieces): Choose bone-in pieces; they add great flavor and stay juicy during cooking.
Olive oil: Use a good quality extra virgin for searing to enhance richness.
Green peas (1 kg): Fresh peas shine best, but thawed frozen peas work perfectly too, adding sweetness and vibrant color.
Carrots (2 large, sliced): They add sweetness and texture variety to the stew.
Onion (100 grams, minced): A flavor base that softens and enriches the stew.
Garlic cloves (2, finely chopped): Brings depth and a subtle kick of aroma.
Tomato paste (2 loaded tablespoons): Adds concentration and a slight tang to the sauce.
Canned diced tomatoes (400 grams): Provide body and natural acidity to balance the dish.
Bay leaf (1): Infuses a subtle earthiness during simmering.
Hot water or vegetable/chicken stock (750 ml): The cooking liquid that carries all flavors together.
Fresh parsley (2 tablespoons, minced): A burst of herbaceous freshness at the end.
Fresh dill (1 tablespoon): Offers a fragrant, slightly sweet note; fennel greens work as a lovely alternative.

Directions

Step 1: Begin by patting the chicken pieces dry and seasoning them generously with salt and pepper. This simple prep helps create that irresistible golden crust later on.

Step 2: Heat a generous splash of olive oil in a large cooking pot over medium-high heat. Make sure the oil is hot before adding the chicken, so it sears properly instead of steaming.

Step 3: Sear the chicken pieces in two batches to avoid overcrowding. You want a deep, golden-brown color on all sides, which should take about 5-7 minutes per batch. Once browned, remove the chicken from the pot and set it aside.

Step 4: In the same pot, reduce the heat to moderate and add the minced onion. Cook it until it softens and becomes translucent, about 5 minutes. Then add the garlic and cook for another minute until fragrant and softened.

Step 5: Stir in the tomato paste and cook it for about a minute to let it caramelize lightly. This step boosts the depth of flavor in the stew by mellowing the acidity of the paste.

Step 6: Add the canned diced tomatoes, bay leaf, and hot water or stock to the pot. Season with salt and pepper to taste, and give everything a good stir to combine.

Step 7: Return the seared chicken pieces back into the pot, nestling them among the vegetables and liquid. Cover the pot and let the stew simmer gently over low heat for about 30 minutes, giving the chicken time to cook through and absorb the flavors.

Step 8: After 30 minutes, add the sliced carrots and green peas. Partly cover the pot and increase the heat to moderate. Cook for another 40-50 minutes, stirring carefully just enough to prevent the stew from sticking or scorching. The liquid should thicken into a luscious, saucy consistency.

Step 9: Once the peas are tender and the sauce has thickened nicely, stir in the fresh dill and parsley. Remove the pot from heat and let the stew stand, covered, for 15-30 minutes. This resting time lets all the herbs infuse and the flavors marry beautifully.

Step 10: Serve hot with crusty bread to soak up that irresistible sauce. This is when the dish truly shines and becomes a full sensory experience.

Servings and Timing

This Chicken and Green Peas Stew Recipe generously serves about 6 people, making it perfect for family gatherings or friendly get-togethers. The prep time is roughly 15 minutes, mainly for chopping and seasoning. Cooking takes about 1 hour and 20 minutes in total, including searing, simmering, and resting time. Altogether, you’re looking at about 1 hour and 35 minutes from start to finish, which is well worth the rich flavors and satisfying textures you'll enjoy.

How to Serve This Chicken and Green Peas Stew Recipe

The image shows a close-up of a rich, red tomato-based stew in a white bowl, filled with several layers: thin slices of soft potatoes with a light yellow color, pieces of tender cooked fish with a slightly crispy, light golden texture, translucent onion slices, and chunks of whole cherry tomatoes adding bright red spots. The stew looks thick and full of herbs, giving a textured surface with bits of green and orange spices scattered throughout. The white bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this stew piping hot, straight from the pot onto warm plates, because it’s the kind of meal that feels comforting and inviting when enjoyed fresh and steamy. It pairs beautifully with crusty, rustic bread that’s perfect for soaking up the flavorful tomato sauce – trust me, you won’t want to waste a drop! For a more filling option, creamy mashed potatoes or steamed rice also make excellent side choices, balancing the sauciness and rounding out the meal.

When it comes to garnishing, a light sprinkle of extra fresh parsley or dill right before serving adds a pop of vibrant green color and a pleasant herbal aroma that instantly brightens the dish. For presentation, I like to serve the chicken pieces strategically with some peas and carrots beside them, then drizzle a little of the rich sauce over everything. It just makes the whole plate more inviting and photogenic!

For beverages, this stew is fantastic with a chilled glass of dry white wine like Sauvignon Blanc or a light red such as Pinot Noir. If you prefer non-alcoholic drinks, a sparkling water with fresh lemon or a glass of herbal iced tea complements the herbaceous notes and cuts through the richness perfectly. This meal works wonderfully at family dinners, cozy weekend lunches, and even casual parties where you want something hearty yet elegant.

Variations

If you want to switch things up, I’ve found this Chicken and Green Peas Stew Recipe is very forgiving and easy to customize. For example, swapping out the chicken for turkey or even a firm white fish can work well if you want a leaner protein or different texture. You can also add other vegetables like potatoes or bell peppers to increase the variety and soak up the delicious sauce.

For those with dietary restrictions, I’ve experimented with making this vegan by substituting the chicken with hearty mushrooms or tofu, and using vegetable stock instead of chicken stock. The flavors remain rich and satisfying, especially when you caramelize the mushrooms well before simmering. The stew can also be made gluten-free easily since there are no wheat-containing ingredients involved.

Lastly, if you want to experiment with flavor, try adding a pinch of smoked paprika or a dash of chili flakes for a subtle smoky or spicy kick. You could also finish with a squeeze of fresh lemon juice to brighten the whole dish just before serving. Cooking this stew in a slow cooker is another great method if you want to set it and forget it; just follow the searing steps first and transfer everything to the slow cooker for a longer, gentler cooking time that yields incredibly tender chicken.

Storage and Reheating

Storing Leftovers

Leftover Chicken and Green Peas Stew keeps very well in the fridge and actually tastes better the next day as the flavors have more time to mingle. I store it in airtight glass or BPA-free plastic containers to preserve freshness and avoid odor transfer. It will safely keep for about 3 to 4 days, making it an ideal meal prep option or quick dinner solution for busy days.

Freezing

This stew freezes beautifully too, which is a huge bonus if you want to make it ahead for future meals. Let the stew cool completely before transferring it into freezer-safe containers or heavy-duty resealable bags, leaving some headspace for expansion. Label the containers with the date, and it will keep well for up to 3 months. When ready to enjoy, thaw it overnight in the fridge before reheating to maintain the best texture and flavor.

Reheating

To reheat, I prefer warming the stew gently on the stovetop over low heat, stirring occasionally to prevent sticking and to ensure even heating. Avoid microwaving on high power as it can cause uneven warming and may dry the chicken out. If the sauce has thickened too much after refrigeration, add a splash of water or stock while reheating to bring it back to that perfect stew consistency. A final quick simmer helps to refresh all the vibrant flavors and textures.

FAQs

Can I use frozen peas directly in this recipe?

Yes, you can! Just be sure to thaw them first or add them a bit later in the cooking process to prevent them from becoming mushy. Fresh peas give the best texture and sweetness, but thawed frozen peas work perfectly well as a convenient option.

Is it necessary to sear the chicken before stewing?

Searing the chicken is highly recommended because it creates a delicious golden crust that locks in moisture and adds rich, complex flavors to the stew. It also helps prevent the chicken from falling apart during the long cooking process. However, if you’re short on time, you can skip this step, but expect less depth in flavor.

Can I make this recipe vegetarian or vegan?

Definitely! You can substitute the chicken with mushrooms, tofu, or chickpeas, and use vegetable stock instead of chicken stock. The tomato base and herbs still create a hearty, flavorful stew that will satisfy vegans and vegetarians alike.

What is the best way to thicken the stew if it seems too thin?

If the stew is too watery, simply simmer it uncovered for a little longer, stirring gently to avoid breaking up the chicken. The liquid will reduce and thicken naturally. You can also mash some of the peas or carrots slightly to help thicken the sauce, but be careful not to overdo it.

Can I prepare this stew in advance?

Absolutely! This stew benefits from sitting a few hours or overnight because the flavors deepen significantly. Prepare it up to a day in advance, store it in the fridge, and reheat gently before serving. It’s perfect for impressing guests with minimal last-minute effort.

Conclusion

I sincerely hope you give this Chicken and Green Peas Stew Recipe a try because it has quickly become one of my absolute favorites for good reason. It’s flavorful, comforting, and simple to make — everything I look for in a dish that I want to share and enjoy again and again. Whether you’re cooking for family, friends, or just yourself, this stew delivers warmth, nourishment, and happiness in every bite.