Tavuk Sote
Juicy Turkish chicken, seared to a golden crust and braised with peppers, tomatoes and tomato paste in a thick, spicy sauce.
Ingredients
- boneless chicken thighs600 g
- olive oil2 tbsp
- onion1 pcs
- red bell pepper1 pcs
- green bell pepper1 pcs
- garlic3 cloves
- tomato1 pcs
- tomato paste1 tbsp
- red pepper paste0.5 tbsp
- ground paprika1.5 tsp
- black pepper (ground)0.5 tsp
- salt1 tsp
- hot water240 ml
- parsley1 tbsp
Instructions
Cut the chicken thighs into 2–3 cm pieces, dice the onion, cut the red and green peppers into pieces, finely chop the garlic, and dice the tomato.
Heat the olive oil in a large, wide skillet over high heat. Sear the chicken uncovered for 5–7 minutes, stirring occasionally, until lightly golden; if the skillet is too small, cook in batches. Transfer the chicken to a plate.
Reduce the heat to medium and, in the same skillet, sauté the onion until translucent. Add the tomato paste and red pepper paste and cook for about 1 minute.
Add the red and green peppers and cook for a few minutes until slightly softened. Stir in the garlic and tomato, mix well and cook for a few more minutes.
Return the chicken to the skillet, add the paprika, black pepper and salt, and stir to combine.
Pour in the hot water, bring to a boil, cover with a lid and simmer over low heat for about 10 minutes, until the chicken is fully cooked and the sauce has thickened slightly.
Sprinkle the tavuk sote with parsley and serve hot with rice, bulgur or bread.
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