AI-generated image
Tavuk sote
Sautéed chicken with peppers and mushrooms
Tavuk sote: strips of chicken sautéed with peppers, mushrooms and tomato, a quick Turkish weeknight dish
Tavuk sote is what Turkish home cooks make on a busy weekday: strips of chicken thigh seared hard, then tossed with green and red peppers, mushrooms, onion, tomato and a spoonful of pepper paste until glossy. It cooks in the time the bulgur or rice takes, and lokantas serve it from the steam tray with a side of yoghurt. Thigh meat stays juicy; breast dries out quickly. Common mistake: adding all the chicken at once, which drops the pan temperature and leaves it pale and watery. Chef's tip: finish with a knob of butter and a pinch of dried thyme off the heat for a glossy, aromatic sauce.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb boneless chicken thighscut into strips
- 2 tbsp olive oil
- 1 onionsliced
- 2 long green pepperssliced
- 1 red peppersliced
- 5 ½ oz button mushroomssliced
- 2 cloves garlicsliced
- 1 tbsp Turkish red pepper paste
- 2 tomatoesdiced
- 1 tsp salt
- ½ tsp black pepper
- ½ oz butter
- ½ tsp dried thyme
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Heat 2 tbsp olive oil in a large frying pan over a high heat and sear 1 ⅓ lb boneless chicken thighs in two batches for 4 minutes each, until golden. Set aside.
8 minStep 2: Add 1 onion, 2 long green peppers, 1 red pepper and 5 ½ oz button mushrooms to the pan and stir-fry for 5 minutes, until the mushrooms have browned and the peppers soften.
5 minStep 3: Add 2 cloves garlic and 1 tbsp Turkish red pepper paste for 1 minute, then 2 tomatoes, 1 tsp salt and ½ tsp black pepper.
1 minStep 4: Return the chicken and simmer for 5 minutes, until the tomatoes have collapsed into a sauce and the chicken reaches 165°F in the thickest strip.
5 minStep 5: Off the heat, stir in ½ oz butter and ½ tsp dried thyme. Serve with bulgur or rice pilaf and yoghurt.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 32 g
- Carbs
- 10 g
- Fat
- 19 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tavuk sote take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of boneless chicken thighs?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Arroz con pitu de caleyaSoupy rice with chicken
A pitu de caleya is a cockerel raised free in the lanes, or caleyas, of rural Asturias; its firm, flavourful meat needs long stewing, and families around Villaviciosa and Grado still cook it for feast days. The stew is often finished as a soupy rice, so the deep chicken juices go into every grain. Use the best free-range chicken you can find. The braise includes dry white wine; replace it with extra stock and a squeeze of lemon if you want it alcohol-free. Chef's tip: brown the chicken slowly and deeply; that colour is where the flavour of the whole pot comes from.
Spanish
ŞalgamFermented purple carrot drink
Order an Adana kebab in its home city and a tall glass of şalgam arrives with it, deep purple, salty, sour and often fiery. It is made by fermenting black carrots with a little bulgur and salt for a week or more, and the sharpness clears the palate between bites of lamb and grilled onion. Street carts in Adana sell it by the glass in summer. This home version skips the separate bulgur-sour-dough stage the big producers use. Use non-iodised salt: iodised salt can stall the ferment. Chef's tip: taste from day 5; when it is sour enough to make you blink, strain and chill it, because it keeps fermenting at room temperature.
Chicken kdra with almonds
Kdra takes its name from the tall copper pot it was cooked in, and in Fez it is a festive dish for weddings and family gatherings rather than an everyday tagine. The sauce is the point: kilos of onion melted down with smen, saffron, white pepper and cinnamon until it turns pale gold and creamy, with no tomato or paprika at all. Soft chickpeas and almonds simmered until tender go into it, and the whole thing is scooped up with bread. Expect a mellow, perfumed, buttery richness rather than heat. Chef's tip: soak and simmer the blanched almonds with the chicken; they lose their crunch and become creamy like the chickpeas, which is how Fassi cooks like them.
Moroccan