Tavuk Sote (Turkish Chicken Sauté)

5 from 7 votes

Tavuk Sote (Turkish Chicken Sauté) is a wholesome, simple and healthy chicken dish full of Mediterranean flavours.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mediterranean, Turkish

Diet: Gluten Free, Low Lactose

Servings: people

Calories: 295kcal

2 tablespoon good quality olive oil
1½ lbs boneless skinless chicken breast or thigh (cut into small pieces) (700 grams)
1½ cups sliced button mushrooms or chestnut mushroom (200 grams)
2-3 cloves garlic (finely chopped)
3½ oz sliced red pepper (sweet Romano pepper) (100 grams)
3½ oz sliced Turkish green pepper (100 grams)
1 tablespoon tomato paste
1¼ cups diced tomatoes (250 grams)
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dried thyme or oregano
½ teaspoon freshly ground black pepper
¼ cup water (50 ml)

Put a large wok or a frying pan on medium-high heat and add 1 tablespoon of olive oil.
When the pan is hot, sear the chicken pieces until slightly browned and then set them aside on a plate. Avoid overcrowding the pan, do it in batches if necessary.
Add the rest of the olive oil to the pan and sauté the mushrooms and garlic before adding the peppers.
Sauté the peppers for a few minutes and then stir in the tomato paste.
Add the tomatoes, cooked chicken pieces, paprika, salt, thyme, or oregano, and water, and give them a good stir.
Cover the pan with a lid and cook it on medium heat for 10 minutes, until the chicken pieces are thoroughly cooked.

When sautéing the chicken pieces, avoid overcrowding the pan, do it in batches if necessary.

You can half the amount of the oil to make it more healthy if you want to. Just make sure you use a nonstick pan to avoid the chicken and vegetables sticking to the bottom of the pan.

You can keep the leftovers for up to five days when refrigerated in an airtight container.