Tavuk Sote (Turkish Chicken Sauté) is a wholesome, simple, and healthy chicken dish full of Mediterranean flavors. It is made by sautéing chicken pieces with onions, tomatoes, peppers, and a variety of spices.
This delightful chicken dish ticks all the boxes for the ideal weekday meal.
All you need is a large pan or wok and watch how juicy chicken, loads of veggies, and spices quickly come together.
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Tavuk Sote delivers flavor, simplicity, and a healthy balance of protein and veggies.
Just like my all-time favorites such as this Chicken Stir Fry Noodles and Guvec (Turkish Lamb Casserole).
It's hard to find a more straightforward chicken dinner than this flavorsome Tavuk Sote dish.
Tavuk Sote is a delicious and hearty dish that is perfect for a family dinner or a gathering with friends.
The combination of tender chicken, flavorful vegetables, and spices make this dish a favorite in Turkish cuisine.
It's also a great dish to make in advance and reheat for a quick and easy meal.
Why This Recipe Works
- Tavuk Sote is a simple and delicious dish that is also incredibly easy to make.
- You can turn out a variety of delicious variations with a few added ingredients such as courgettes, aubergines, or peas.
- Sautéed chicken freezes beautifully, you can freeze the leftovers for up to three months so is perfect for batch cooking.
- This sauteed chicken dish is low in fat, high in protein, and easy on the budget.
- Tavuk Sote can easily be prepared ahead of time and reheated. Leftovers keep well refrigerated for up to five days.
Ingredients and Substitutes
- Chicken - I use boneless skinless chicken breasts cut into bite-sized pieces in this recipe. You can use chicken thighs if you prefer. If your chicken is frozen, make sure to defrost or thaw it before using it.
- Mushrooms - Chestnut mushrooms work great in this chicken dish as they tend to hold their shape much better than other mushrooms when cooked and retain their meaty bite. Alternatively, you can use white button mushrooms or cremini mushrooms.
- Red Peppers - You can use Romano peppers, bell peppers, and yellow or orange peppers.
- Green peppers - I prefer using Turkish green peppers for this dish. They are one of the most popular peppers used in Turkish cuisine. They are usually mild but some of them can be quite hot. You can replace them with bell pepper or Spanish Padron peppers.
- Tomato paste - It is the staple of Turkish cooking. It adds an umami flavor to the dishes as well as a bright red color. You can find it in Turkish or Middle Eastern shops. You can also buy it from Amazon .
- Garlic - Fresh garlic is a great flavoring that adds sweetness and nuttiness to dishes. Thinly slice them before adding them to the dish. I use two large or three small fresh garlic cloves for this recipe.
- Olive oil - I use good quality olive oil to achieve the best flavor. You can substitute it with butter.
Step-by-Step Instructions
Making Tavuk Sote (Turkish Sauté Chicken) is very easy and to achieve the best results, you need to follow a few simple steps:
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.
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, sauté the mushrooms, and stir in the 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.
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
Top Tips From the Chef
- 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.
- If you use frozen chicken, make sure to defrost or thaw it before using it.
Recipe FAQs
This simple recipe works best with a generous portion of Turkish Rice (Sehriyeli Pilav), Yellow Rice (Indian Turmeric Pilau Rice), and Creamy Mashed Potatoes. Bazlama (Turkish Flatbread) or Turkish Pide Bread (Ramazan Pidesi) are also great for mopping up the juices.
For a healthier option, why not try some Kisir (Turkish bulgur Salad), Beetroot and Feta Salad, or Indian Chickpea Salad (Chana Salad)?
You can keep the leftovers in an airtight container for up to five days in the fridge or up to three months in the freezer.
Related Recipes
For more delicious chicken recipes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this delicious Turkish Chicken Sauté dish as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet Olsun!
Tavuk Sote (Turkish Chicken Sauté)
Equipment
Ingredients
- 2 tablespoon good quality olive oil
- 700 g boneless skinless chicken breast or thigh (cut in small pieces)
- 200 g button mushrooms or chestnut mushroom (sliced)
- 2-3 cloves garlic (finely chopped)
- 100 g red pepper (sweet Romano pepper) (sliced)
- 100 g Turkish green pepper (sliced)
- 1 tablespoon tomato paste
- 250 g tomatoes (diced)
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon dried thyme or oregano
- ½ teaspoon freshly ground black pepper
- 50 ml water
Instructions
- 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.
Notes
- 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.
- If you use frozen chicken, make sure to defrost or thaw it before using it.
- You can keep the leftovers for up to five days when refrigerated in an airtight container.
Nutrition
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Rahsen
My family loves this recipe. So easy to prepare and so delicious!!
Tess
This was amazing. My family loved this and will be one of my go to chicken recipes. Thank you for the detailed steps.
Emily
So yummy! Easy recipe, I have very minimal cooking skills and my family loved this!! We have shared this recipe with friends & family with rave reviews.
Ayla Clulee
Hi, Emily! I am so glad you and your family enjoyed this recipe!
Best wishes
Ayla x
Barry
Made as per the recipe. Delicious. Thank you!