Why You’ll Love Tavuk Sote (Turkish Chicken Stew) Recipe

I like this recipe because it’s simple, flavorful, and incredibly versatile. I enjoy how the chicken stays juicy while soaking up the spices and vegetables, and I appreciate that everything cooks in one pan. It’s hearty without being heavy, and I always feel like I’m making something truly comforting and traditional.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

500g (about 1 lb) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons olive oil or vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 medium tomatoes, peeled and chopped (or 1 can of diced tomatoes)
1 teaspoon tomato paste
1 teaspoon paprika (preferably Turkish paprika)
1 teaspoon cumin
½ teaspoon ground black pepper
1 teaspoon salt (adjust to taste)
1 teaspoon dried oregano
1 tablespoon fresh parsley, chopped (optional for garnish)
A pinch of red pepper flakes (optional for heat)
1 cup chicken broth or water (for a thinner consistency)
1 tablespoon lemon juice (optional for brightness)

Directions

I start by cutting the chicken into bite-sized pieces and setting it aside. I then finely chop the onion, mince the garlic, dice the bell peppers, and prepare the tomatoes so everything is ready before I begin cooking.

I heat the olive oil in a large skillet over medium-high heat and add the chicken. I sauté it for about 5 to 7 minutes, stirring occasionally, until it’s browned on all sides. Once cooked, I remove the chicken from the pan and set it aside.

In the same pan, I sauté the onions and garlic for a few minutes until soft and fragrant. I add the diced bell peppers and cook them until they begin to soften. Next, I stir in the tomatoes, tomato paste, paprika, cumin, oregano, black pepper, and salt, letting everything simmer so the flavors blend together.

I return the chicken to the pan and pour in the chicken broth or water. I stir well, bring it to a gentle simmer, and let it cook for 10 to 15 minutes until the sauce thickens slightly and the flavors come together. Before serving, I taste and adjust the seasoning, adding lemon juice if I want extra brightness.

Servings and Timing

I usually get about 4 servings from this recipe. Prep time takes me around 15 minutes, cook time is about 30 minutes, and the total time comes out to roughly 45 minutes.

Variations

I sometimes use chicken thighs instead of breasts when I want extra juiciness. When I’m craving more heat, I add extra red pepper flakes or a bit of chili paste. I also like serving it with mushrooms added to the vegetables for extra depth.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to three days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of water if the sauce has thickened too much.

FAQs

Can I use chicken thighs instead of breasts?

I often use thighs because they stay very tender and flavorful.

Is Tavuk Sote spicy?

I find it mild by default, but I can easily make it spicier with red pepper flakes.

Can I use canned tomatoes?

I use canned diced tomatoes when I don’t have fresh ones, and they work very well.

What should I serve with Tavuk Sote?

I usually serve it with rice, bulgur, couscous, or warm bread.

Can I make this ahead of time?

I like making it ahead because the flavors deepen as it sits.

Can I freeze Tavuk Sote?

I can freeze it, though I find the texture is best when eaten fresh.

How do I thicken the sauce?

I let it simmer uncovered a little longer until it reaches the consistency I like.

Can I add other vegetables?

I sometimes add mushrooms or zucchini for variety.

Does lemon juice change the flavor?

I find it adds a nice brightness without overpowering the dish.

Is this dish traditional?

I consider it a very common and beloved home-style Turkish dish.

Conclusion

I keep Tavuk Sote in my regular meal rotation because it’s comforting, flavorful, and easy to make with everyday ingredients. It’s one of those dishes that always feels satisfying and brings warmth to the table every time I serve it.