📝 About This Recipe
Transport your kitchen to the heart of Istanbul with this authentic Tavuk Sote, a beloved Turkish classic that defines comfort food. This vibrant dish features tender morsels of chicken breast sautéed with colorful peppers, juicy tomatoes, and a signature blend of warm Mediterranean spices. It is a masterclass in balancing simple, fresh ingredients to create a rich, savory sauce that demands a side of buttery rice to soak up every drop.
🥗 Ingredients
Main Ingredients
- 750 grams Chicken Breast (cut into 1-inch bite-sized cubes)
- 3 tablespoons Olive Oil (extra virgin preferred)
- 1 tablespoon Butter (unsalted for richness)
- 1 large Yellow Onion (finely diced)
- 3-4 pieces Garlic Cloves (minced)
Vegetables
- 2 pieces Green Bell Pepper (seeds removed, chopped into small squares)
- 1 large Red Capia or Bell Pepper (chopped into small squares)
- 3 medium Tomatoes (peeled and diced)
- 2 pieces Long Green Turkish Peppers (Sivri Biber) (optional, finely sliced for authentic heat)
Sauce and Seasoning
- 1 tablespoon Tomato Paste (Turkish Salça)
- 1/2 tablespoon Red Pepper Paste (Biber Salçası) (mild or hot depending on preference)
- 1/2 cup Hot Water (to adjust consistency)
- 1 teaspoon Dried Oregano (Kekik) (a staple in Turkish poultry dishes)
- 1 teaspoon Pul Biber (Aleppo Pepper) (for a mild, smoky heat)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Salt (adjust to taste)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
👨🍳 Instructions
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1
Prepare all vegetables before starting the heat. Peel the tomatoes (blanching them in hot water for 30 seconds helps) and dice them finely, keeping the juices.
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2
Place a large, deep skillet or a wide saucepan over medium-high heat. Add the olive oil and let it shimmer.
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3
Add the cubed chicken to the pan. Sauté the chicken, stirring occasionally, until the meat releases its juices and then reabsorbs them, turning slightly golden on the edges (about 8-10 minutes).
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4
Push the chicken to the sides of the pan and add the butter to the center. Once melted, add the diced onions.
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5
Sauté the onions for 3-4 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.
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6
Incorporate the chopped green and red peppers. Stir everything together and cook for 5 minutes until the peppers begin to soften.
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7
Add the tomato paste and red pepper paste. Stir well, ensuring the paste coats the chicken and vegetables; cook for 2 minutes to 'cook out' the raw taste of the paste.
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8
Fold in the diced tomatoes and their juices. Season with salt, black pepper, and Pul Biber.
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9
Pour in the half cup of hot water. Stir gently, then reduce the heat to medium-low.
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10
Cover the pan with a lid and let it simmer gently for 12-15 minutes. This allows the flavors to meld and the chicken to become perfectly tender.
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11
Remove the lid and sprinkle the dried oregano (kekik) over the dish. Stirring the oregano in at the end preserves its delicate aroma.
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12
Taste and adjust seasoning if necessary. If the sauce is too thin, simmer uncovered for 2 more minutes. If too thick, add a splash more water.
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13
Turn off the heat and garnish generously with freshly chopped parsley.
💡 Chef's Tips
For the most tender result, use chicken thighs instead of breasts if you prefer a juicier texture. Don't skip the red pepper paste (Biber Salçası); it provides the deep, authentic umami flavor unique to Turkish cuisine. Always peel your tomatoes; the skins can become tough and separate during the sautéing process, affecting the mouthfeel. If you want a smokier flavor, you can char the peppers over a gas flame before dicing and adding them to the pan. Make sure the chicken is at room temperature before hitting the hot pan to ensure even browning.
🍽️ Serving Suggestions
Serve alongside 'Şehriyeli Pirinç Pilavı' (Turkish rice pilaf with orzo) to soak up the sauce. A side of thick, creamy Turkish yogurt or a bowl of 'Cacık' (cucumber yogurt dip) balances the spices perfectly. Provide warm, crusty pide bread or sourdough for dipping into the rich tomato base. A fresh 'Çoban Salatası' (Shepherd's Salad) with cucumbers, tomatoes, and sumac-onions adds a refreshing crunch. Pair with a glass of cold Ayran (salty yogurt drink) for the most traditional experience.