Tavuk Sote Turkish Chicken Saute Recipe

Picture this: a sizzling skillet, vibrant veggies, and juicy chunks of chicken all coming together in a mouthwatering medley that’s practically begging to be devoured. Welcome to my latest culinary adventure – a zesty, aromatic chicken dish that’s both comfort food and a colorful feast for the senses, perfect for impressing friends or just treating yourself to something truly delicious. Let’s spice things up! 🌶️🍋🌿

Tavuk Sote is an expression of love on the plate, a dish my mother prepares that contains a supremely simple trifecta of flavors. With delicious diced chicken breast, sautéed bell peppers, and ripe fresh tomatoes; a dish that consists of merely four ingredients satisfies a beautiful sense of balance in cooking—delhiz, a term I learned from recent Turkish cookbooks, that translates to something being tasty or pleasant, if not quite delightful.

This dish delhiz, and its balance of flavors keeps me coming back for more.

Ingredients

• Chicken breasts: Excellent source of lean protein, low in fat.
• Olive oil: Heart-healthy fats, enhances flavor.
• Onion: Adds depth, sweetens as it cooks, source of vitamin C.
• Garlic: Rich in antioxidants, adds spicy, aromatic flavor.
• Bell peppers: High in vitamin C, adds vibrant color, and crunchy texture.
• Tomatoes: Juicy, sweet, and acidic; packed with lycopene.
• Tomato paste: Intensifies tomato flavor, rich in umami.
• Cumin: Earthy, warm spice with digestive benefits.
• Paprika: Adds mild heat, enhances color.
• Red pepper flakes: Optional heat, adds spicy kick.
• Parsley: Freshness, garnish, rich in vitamins K and C.
• Lemon juice: Bright acidity, balances flavors.

Ingredient Quantities

• 500g boneless, skinless chicken breasts, diced
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 tomatoes, peeled and diced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• 1 tablespoon lemon juice

How to Make this

1. In a large skillet, heat the olive oil over medium-high heat.

2. Stir in the chicken breasts, cut into cubes, and cook until nicely browned all over, which should take about 5 to 7 minutes. Then, remove the chicken from the pan and set it aside.

3. Add the chopped onions to the same pan, and sauté until they become translucent, which should take about 3 minutes.

4. Stir in the minced garlic and continue to cook for one minute more, or until it becomes fragrant.

5. Toss in the pan: 1/2 green bell pepper, diced; 1/2 red bell pepper, diced. Sauté until softened, about 5 minutes.

6. Add the tomatoes, which have been peeled and diced, and cook for an additional 3 minutes.

7. Combine well with the tomato paste, ground cumin, paprika, and red pepper flakes (if using).

8. Place the browned chicken back into the skillet. Season it well with salt and freshly cracked black pepper. Then add everything together and mix it up.

9. Turn down the heat to low, put the lid on, and let everything bubble together for 10-15 minutes so that the chicken can finish cooking and the flavors can meld together.

10. Just before serving, stir in the lemon juice. Garnish with fresh chopped parsley. Serve hot.

Equipment Needed

1. Large skillet with lid
2. Cutting board
3. Sharp knife
4. Measuring spoons
5. Spatula or wooden spoon
6. Plate or bowl (to set aside chicken)
7. Citrus juicer (optional, for lemon juice)

FAQ

• Q: Can I use chicken thighs instead of chicken breasts?Substituting chicken thighs yields a more flavorful, juicy result. Just be sure to adjust cooking times.
• Q: Is there a way to make this dish less spicy?A: To lower spiciness, leave out the red pepper flakes and change the amount of paprika to suit your taste.
• Q: Can I prepare this dish in advance?A: Yes, Tavuk Sote can be prepared ahead of time. Reheat gently before serving, adding a splash of water if it seems too thick or is sticking to the pan.
• Q: What can I serve Tavuk Sote with?This dish can be enjoyed in various forms, served with some sort of starch that can absorb the sauce, such as rice, bulgur pilaf, or good crusty bread.
• Q: Can I add more vegetables to this dish?A: Certainly! Adding mushrooms, zucchini, or eggplant is a fantastic way to complement the existing flavors.
• Q: What can I use as a substitute for tomato paste?A: If you’re in a bind, an equal amount of pureed canned tomatoes or sauce can be used. If necessary, tweak the spices.
• Q: How do I ensure my chicken is cooked properly?A: Ensure that the chicken is cut into pieces of equal size, and cook until the interior temperature is 75°C (165°F).

Tavuk Sote Turkish Chicken Saute Recipe Substitutions and Variations

500 g boneless, skinless chicken breast, diced: You can use turkey breast or boneless, skinless chicken thighs in place of the chicken breast for a richer flavor.
2 tablespoons olive oil: Use sunflower oil or vegetable oil if olive oil is not available.
1 large onion, finely chopped. For a milder flavor, substitute with shallots; for a slightly sweeter flavor, use red onion.
Minced garlic, 2 cloves: If not on hand, 1/2 teaspoon garlic powder can be used.
2 tomatoes, peeled and diced: If fresh tomatoes aren’t available, use canned diced tomatoes (drained) in their place.

Pro Tips

1. Marinate for Extra Flavor Before cooking, marinate the diced chicken breasts in a mixture of olive oil, lemon juice, cumin, paprika, salt, and black pepper for at least 30 minutes. This will enhance the overall flavor and tenderize the chicken.

2. Char the Bell Peppers For added depth of flavor, you might consider charring the bell peppers over an open flame or under the broiler before dicing them. This will impart a smoky flavor that complements the spices in the dish.

3. Tomato Enhancement Instead of using plain peeled and diced tomatoes, try roasting them in the oven with a drizzle of olive oil, salt, and pepper before adding them to the skillet. This process will intensify their sweetness and add more complexity to the dish.

4. Deglaze the Pan After removing the chicken and before adding the onion, consider deglazing the pan with a splash of white wine or chicken broth. This will help lift any browned bits from the pan, adding extra flavor to the base of your sauce.

5. Finish with Fresh Herbs In addition to parsley, try incorporating fresh herbs like cilantro or basil right before serving. They can add a burst of freshness and further elevate the overall flavor profile of the dish.