Ingredients
Scale
- 500g (about 1 lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil or vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 medium tomatoes, peeled and chopped (or 1 can of diced tomatoes)
- 1 teaspoon tomato paste
- 1 teaspoon paprika (preferably Turkish paprika)
- 1 teaspoon cumin
- ½ teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped (optional for garnish)
- A pinch of red pepper flakes (optional for heat)
- 1 cup chicken broth or water (for a thinner consistency)
- 1 tablespoon lemon juice (optional for brightness)
Ingredient Highlights for Tavuk Sote
- Chicken: Chicken breast or thighs work well in this dish, providing a lean protein that’s juicy and tender when cooked in the flavorful sauce.
- Tomatoes and Onion: These vegetables create the base of the stew, adding depth and natural sweetness that perfectly balances the savory spices.
- Paprika and Cumin: These two spices are commonly used in Turkish cooking and add a warm, earthy flavor to the dish.
- Bell Peppers: The peppers add sweetness and a slight crunch to the stew, making each bite more satisfying.
- Parsley: Fresh parsley brightens up the dish and adds a burst of color when garnished on top.
Instructions
Prepare the Chicken and Vegetables
- Cut the Chicken: Cut the chicken into bite-sized pieces. You can use boneless, skinless chicken breasts or thighs, depending on your preference.
- Chop the Vegetables: Finely chop the onion, mince the garlic, and dice the bell peppers. Prepare the tomatoes by peeling and chopping them into small pieces, or open a can of diced tomatoes if you’re short on time.
- Set Ingredients Aside: Have all your ingredients prepped and ready before starting the cooking process to make it easier to follow the steps.
Cook the Chicken
- Heat the Oil: Heat the olive oil in a large skillet or sauté pan over medium-high heat.
- Sauté the Chicken: Add the chicken pieces to the pan and cook until browned on all sides, about 5-7 minutes. Stir occasionally to prevent the chicken from sticking or burning.
- Remove Chicken: Once the chicken is golden brown and cooked through, remove it from the pan and set it aside. This will allow you to cook the vegetables in the same pan, retaining the flavors from the chicken.
Sauté the Vegetables
- Cook the Onions and Garlic: In the same pan, add a little more oil if necessary. Sauté the chopped onions and garlic for 2-3 minutes until softened and fragrant.
- Add the Bell Peppers: Stir in the diced red and green bell peppers, and cook for another 3-4 minutes until they begin to soften.
Build the Sauce for Tavuk Sote
- Add Tomatoes and Spices: Add the chopped tomatoes (or canned diced tomatoes), tomato paste, paprika, cumin, oregano, black pepper, and salt. Stir everything together and let it simmer for about 5 minutes, allowing the tomatoes to break down and the spices to blend.
- Add Chicken and Broth: Return the cooked chicken to the pan, and pour in the chicken broth or water. Stir everything together, making sure the chicken is coated with the sauce. Bring the mixture to a simmer and cook for 10-15 minutes, letting the flavors meld together. If you prefer a thicker sauce, you can let it cook for a bit longer.
Final Touches for Tavuk Sote
- Taste and Adjust Seasoning: Taste the stew and adjust the seasoning with more salt, pepper, or spices if needed. If you’d like a touch of brightness, add a squeeze of lemon juice.
- Garnish and Serve: Garnish the Tavuk Sote with freshly chopped parsley and a sprinkle of red pepper flakes if desired for some heat. Serve hot with rice, couscous, or a side of warm bread.
- Prep Time: 15minutes
- Cook Time: 30minutes
Nutrition
- Serving Size: 6
- Calories: 400
- Fat: 18g
- Carbohydrates: 20g
- Protein: 35g