Chicken Sauté (Tavuk Sote)

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)
1 medium onion (diced) optional, for a different flavor
3½ oz sliced red pepper (sweet Romano pepper) (100 grams)
3½ oz sliced Turkish green pepper (100 grams)
1 tablespoon tomato paste
1 tablespoon red pepper paste (biber salçası) optional, adds extra depth alongside the 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.

Onion and red pepper paste are optional. This version uses mushrooms and paprika instead, but you can stir in a diced onion with the garlic, or a spoonful of red pepper paste with the tomato paste, for a different flavor.
You can halve the amount of olive oil to cut back on fat. Use a nonstick pan so the chicken and vegetables don't stick without it.
If you're using frozen chicken, thaw it fully before cooking so it browns instead of steaming.
Use sweet or hot paprika depending on how much heat you like, or add a pinch of pul biber (Turkish red pepper flakes) for extra spice.
Leftovers keep in an airtight container in the fridge for up to five days, or in the freezer for up to three months.
To reheat, warm it in a pan over medium heat with a splash of water, or microwave until hot.