Tavuk Sote (Turkish Chicken Sauté)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
303 kcal
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Course
Main Course
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Cuisine
Mediterranean, Turkish
Tavuk Sote (Turkish Chicken Sauté)
Description
Tavuk Sote (Turkish Chicken Sauté) begins by searing small pieces of chicken breast or thigh in olive oil to develop a light browning. The pan is then used to sauté mushrooms and garlic, followed by red and green peppers sautéed with tomato paste to deepen the flavor base. Diced fresh tomatoes join alongside the browned chicken, paprika, salt, dried thyme or oregano, and a touch of water to create a gently simmered stew-like sauté.
The slow simmer with a lid allows the chicken to cook through fully while the vegetables soften and the flavors meld into a harmonious blend rooted in Mediterranean spices and fresh produce. The mixture produces tender chicken with a slightly saucy tomato and spice coating, complemented by the textures of mushrooms and peppers.
This dish can be served alongside rice, bread, or bulgur and fits well as a simple, flavorful main course where the taste of fresh vegetables and herbs shines alongside familiar seasoning.
When cooking, avoid overcrowding the pan while searing chicken to ensure even browning. You can adjust the oil used based on dietary preference, but a nonstick pan is helpful to prevent sticking. Use thawed chicken if using frozen products to assure even cooking. Leftovers keep well refrigerated up to five days in an airtight container.
Ingredients
- 2 tablespoon olive oil good quality
- 700 g chicken breast cut in small pieces, boneless skinless, or thigh
- 200 g button mushroom sliced, or chestnut mushroom
- 2-3 cloves garlic (finely chopped)
- 100 g red pepper sliced, sweet Romano variety
- 100 g Turkish green pepper (sliced)
- 1 tablespoon tomato paste
- 250 g tomato diced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon dried thyme or oregano
- ½ teaspoon black pepper freshly ground
- 50 ml water
Instructions
- Put a large wok or a frying pan on medium-high heat and add 1 tablespoon of olive oil.
- When the pan is hot, sear the chicken pieces until slightly browned and then set them aside on a plate. Avoid overcrowding the pan, do it in batches if necessary.
- Add the rest of the olive oil to the pan and sauté the mushrooms and garlic before adding the peppers.
- Sauté the peppers for a few minutes and then stir in the tomato paste.
- Add the tomatoes, cooked chicken pieces, paprika, salt, thyme, or oregano, and water, and give them a good stir.
- Cover the pan with a lid and cook it on medium heat for 10 minutes, until the chicken pieces are thoroughly cooked.
Notes
- Avoid overcrowding the pan when sautéing the chicken; cook in batches for better browning.
- Reducing the oil by half is possible but requires a nonstick pan to avoid sticking.
- Use fully thawed chicken if starting from frozen to ensure even cooking.
- Store leftovers in an airtight container in the fridge for up to five days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 9g | 3% |
| Protein | 40g | 80% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 825mg | 34% |
| Potassium | 1109mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1559IU | 31% |
| Vitamin C | 67mg | 74% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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