Tavuk Sote (Tavuk Sote) — Turkish Sautéed Chicken with Peppers and Tomato

• 600 gboneless skinless chicken breast, cut into 2 cm cubes
• 30 mlolive oil (about 2 tbsp)
• 150 gyellow onion, finely diced (about 1 medium)
• 150 ggreen bell pepper, cut into 2 cm pieces (about 1 medium)
• 150 gred bell pepper, cut into 2 cm pieces (about 1 medium)
• 12 ggarlic cloves, finely grated (about 3 cloves)
• 300 gtomatoes, peeled and diced (about 2 medium; canned diced tomatoes work too)
• 30 gtomato paste (about 2 tbsp)
• 15 ghot or sweet Turkish red pepper paste (biber salcasi) (about 1 tbsp; use sweet for mild)
• 120 mlwater
• 6 gfine sea salt (about 1 tsp)
• 1 tspground black pepper
• 2 tspsweet paprika
• 1 tspground cumin
• 1 tspdried oregano
• 15 gunsalted butter (optional but traditional for sheen)
• 10 gflat-leaf parsley, finely chopped (about 1/2 bunch)

Instructions

1. 1

   Pat the chicken dry with paper towels, then cut it into even 2 cm cubes so it cooks at the same speed. Pre-measure the tomato paste, pepper paste, and water, because Tavuk Sote moves quickly once the pan is hot.

2. 2

   Heat a wide skillet over medium-high heat for 2 minutes, then add the olive oil. Add the chicken in a single layer and sauté for 5–6 minutes, stirring occasionally, until the exterior turns opaque and lightly golden; if the pan crowds, do it in two batches to avoid steaming.

3. 3

   Reduce heat to medium and add the diced onion to the chicken. Cook for 3 minutes, stirring, until the onion softens and turns glossy, scraping any browned bits from the pan for extra flavor.

4. 4

   Add the green and red peppers and cook for 4 minutes, stirring, until they begin to soften but still hold their shape. Stir in the grated garlic and cook for 30 seconds, just until fragrant, so it doesn’t burn.

5. 5

   Stir in the tomato paste and biber salcasi and cook for 1 minute to caramelize them slightly. Add the diced tomatoes, salt, black pepper, paprika, cumin, and oregano, then stir well to coat the chicken and vegetables evenly.

6. 6

   Pour in the water, bring to a gentle simmer, and cover the pan. Cook for 6–7 minutes, stirring once halfway through, until the chicken is fully cooked and the sauce turns glossy and lightly thickened.

7. 7

   Uncover and simmer for 1–2 minutes to reduce the sauce to your preferred consistency; it should cling to the chicken without becoming dry. Turn off the heat and stir in the butter (if using) and chopped parsley, then rest the dish for 2 minutes before serving so the juices settle.