I absolutely love this recipe because it’s a comforting one-pan wonder that brings a burst of flavor with every bite, showcasing the perfect blend of spices and fresh ingredients. Plus, it’s super easy to whip up on a busy weeknight, leaving me with a delicious, hearty meal that feels like a warm hug.
An easy chicken stew from Turkey, Tavuk Sote is a delicious dish I adore for the combination of its tender chicken, lively vegetables, and aromatic spices. Made with boneless chicken cooked in olive oil, with fresh bell peppers and a touch of paprika, it’s a staple meal that packs a protein punch and is loaded with vitamins.
Ingredients
Breast of Chicken: Protein-rich, low-fat, and keeps the dish lean.
Extra Virgin Olive Oil: Full of heart-healthy fats and antioxidants, this oil from whole olives adds a ton of flavor.
Onion: Sweetness and depth; a vitamin- and fiber-rich food.
Garlic is a rich source of antioxidants and provides a powerful savory flavor.
The sweet and tangy taste of bell peppers is mostly due to their high content of vitamin C, which makes them an excellent source of this essential nutrient.
Tomatoes: Contributes with juiciness and tartness; rich in lycopene, an antioxidant.
Tomato paste: The stew, concentrated tomato flavor, thickens.
Paprika: Contributes gentle spice and vivid color and is a good source of antioxidants.
Cumin: An earthy spice with antioxidant properties, it enhances flavor.
Oregano: An herb with a potent antibacterial action, it provides the fresh flavor of the Mediterranean.
Ingredient Quantities
- 500g boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 medium tomatoes, peeled and diced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it turns translucent, which should take about 5 minutes.
2. In a pan, add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Raise the heat to medium-high and incorporate the cut-up chicken parts. Sauté the chicken until browned, about 5-7 minutes.
4. Add the green and red bell peppers, and cook for another 3-4 minutes until the peppers begin to soften.
5. Add the diced tomatoes to the skillet, and stir to combine.
6. Incorporate the tomato paste, making certain it is uniformly mixed among the components.
7. Add the paprika, ground cumin, dried oregano, salt, and pepper. Stir well to combine the spices.
8. Place the chicken broth into the skillet and stir it with the other ingredients to mix them. The mixture should be brought to a steady simmer.
9. Put the lid on the skillet and allow the stew to simmer for 15-20 minutes until the chicken is done and the flavors have blended together nicely.
10. Before serving, sprinkle freshly chopped parsley over the stew. Then enjoy!
Equipment Needed
1. Large skillet with lid
2. Medium-sized pan
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cup
FAQ
- Can I use chicken thighs instead of chicken breasts?Certainly, chicken thighs can be used as a substitute for chicken breasts. They may provide a tad bit more flavor and tenderness to the stew.
- What can I substitute for chicken broth?You might slightly alter the flavor by using vegetable broth or water in place of chicken broth.
- Is it necessary to peel the tomatoes?For a smoother texture, it is recommended that you peel the tomatoes; however, it is not absolutely necessary.
- Can I make this stew in advance? Yes, Tavuk Sote can be made in advance and refrigerated for up to 2 days. Reheat it gently on the stovetop before serving.
- How can I make this dish spicier?If you wish for the dish to have more heat, think about incorporating a chopped chili pepper or a dash of cayenne pepper.
- What should I serve with Tavuk Sote?Rice, crusty bread, or a fresh salad are all suitable companions for Tavuk Sote.
- Can I add other vegetables to this stew?You can definitely add flavor and nutrition by including additional vegetables like zucchini or mushrooms.
Substitutions and Variations
2 tablespoons of olive oil: This can be replaced with 2 tablespoons of sunflower oil or vegetable oil.
One large onion, finely chopped: For a milder flavor, substitute with two medium shallots, finely chopped.
1 green bell pepper, chopped: Can be substituted with a yellow or orange bell pepper for a different color and a slightly sweeter taste.
2 medium tomatoes, peeled and diced: May be replaced with 1 cup of canned diced tomatoes.
1 cup of chicken broth: Can be substituted with 1 cup of vegetable broth for a lighter, vegetarian option.
Pro Tips
1. Marinate the Chicken: For added flavor, marinate the chicken pieces in olive oil, paprika, cumin, oregano, salt, and pepper for at least 30 minutes before cooking. This will help infuse the chicken with spices and make it more tender.
2. Add Depth with Smoked Paprika: To enhance the smoky flavor of the dish, consider using smoked paprika instead of regular paprika. This small change can add a delightful, rich aroma to the stew.
3. Use Fire-Roasted Tomatoes: If you have them available, substitute the fresh tomatoes with canned fire-roasted tomatoes. They add a depth of flavor with a subtle charred taste that can elevate your dish.
4. Layer the Herbs: Incorporate some parsley earlier in the cooking process along with the other spices, as well as adding it as a garnish at the end. This can add layers to the herbal flavors in the stew.
5. Simmer for Even Longer: If time allows, let the stew simmer for an additional 10-15 minutes on low heat after the initial 15-20 minutes. This extended simmering time will further meld the flavors together and enhance the overall taste.
Tavuk Sote Easy Turkish Chicken Stew Recipe
My favorite Tavuk Sote Easy Turkish Chicken Stew Recipe
Equipment Needed:
1. Large skillet with lid
2. Medium-sized pan
3. Cutting board
4. Chef’s knife
5. Wooden spoon or spatula
6. Measuring spoons
7. Measuring cup
Ingredients:
- 500g boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 medium tomatoes, peeled and diced
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup chicken broth
- Fresh parsley, chopped (for garnish)
Instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it turns translucent, which should take about 5 minutes.
2. In a pan, add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Raise the heat to medium-high and incorporate the cut-up chicken parts. Sauté the chicken until browned, about 5-7 minutes.
4. Add the green and red bell peppers, and cook for another 3-4 minutes until the peppers begin to soften.
5. Add the diced tomatoes to the skillet, and stir to combine.
6. Incorporate the tomato paste, making certain it is uniformly mixed among the components.
7. Add the paprika, ground cumin, dried oregano, salt, and pepper. Stir well to combine the spices.
8. Place the chicken broth into the skillet and stir it with the other ingredients to mix them. The mixture should be brought to a steady simmer.
9. Put the lid on the skillet and allow the stew to simmer for 15-20 minutes until the chicken is done and the flavors have blended together nicely.
10. Before serving, sprinkle freshly chopped parsley over the stew. Then enjoy!
