Turkish chicken stew – Tavuk sote – You ever eat something that feels like it hugs you from the inside? That’s how I’d describe Tavuk Sote. I actually stumbled upon this dish during a trip to Istanbul a couple of years ago. My husband and I were wandering through the Spice Bazaar (basically heaven if you love food), and the smell of sizzling onions and spices from a tiny street stall pulled us in like a magnet.
The cook handed us steaming bowls of this chicken stew with thick slices of crusty bread. I swear, we didn’t talk for five minutes—too busy devouring it. It was simple yet packed with flavor, the kind of dish that makes you slow down and savor every bite.
When I got home, I knew I had to recreate it. The first attempt? A disaster (burnt onions, overcooked chicken—don’t ask). But after a few tries, I nailed it. Now, it’s a favorite in our house, especially on those “What should we eat tonight?” days when nothing else sounds good.
Why You’ll Love This Turkish chicken stew – Tavuk sote Recipe?
- It’s Comfort in a Bowl: Think rich tomato sauce, tender chicken, and hearty veggies. It’s everything you want when you’re craving something warm and filling.
- Surprisingly Easy: Even if you’re not a kitchen pro, you can totally handle this. Trust me, if I can do it post-jetlag, so can you.
- Flexible Flavors: Not a fan of carrots? Swap ’em for zucchini. Want more spice? Toss in an extra chili. This stew plays by your rules.
- Pairs With Everything: Serve it with rice, bread, or even just a spoon (I’ve done that, no shame).
Ingredient Notes:
This dish doesn’t need fancy ingredients—just good basics coming together beautifully. Here’s what makes it shine:
- Chicken Breast: I like boneless, skinless chicken because it cooks quickly and stays tender. If thighs are more your thing, go for it.
- Potatoes and Carrots: These give the stew its “stick-to-your-ribs” vibe. Frying them first adds a little texture, which I personally love.
- Green Bell Pepper: Adds a sweet, earthy note. Can you skip it? Sure, but you’ll miss that little pop of color and flavor.
- Tomato Sauce: The heart of the dish. If you can find Turkish-style tomato paste, even better—it’s richer and slightly sweeter.
- Spices (Thyme, Cumin, Paprika): These are your flavor MVPs. I like to go heavy on the cumin, but hey, you do you.
- Green Chili Pepper: Add just the right amount of heat. Not into spicy? Leave it out—it’s still amazing.
Pro Tip: Fresh parsley at the end isn’t just for looks—it adds brightness that cuts through the richness of the sauce. Don’t skip it!
How To Make Turkish chicken stew – Tavuk sote?
Cooking Tavuk Sote is like assembling a puzzle—it all comes together in layers, and each step adds something special.
- Start with the Aromatics:
Heat your olive oil in a big pot and toss in the chopped red onion and garlic. Let them cook until they’re soft and golden—it’s like the base layer of a painting. This step sets the tone for everything else, so don’t rush it! - Add the Chicken and Peppers:
Throw in the chicken pieces and cook for about 5 minutes. Then add the chopped green bell pepper. By now, your kitchen should smell so good that someone (roommate, kid, spouse) wanders in asking, “What’s for dinner?” - Spice Things Up:
Sprinkle in thyme, cumin, and paprika. Stir well to coat the chicken and veggies in all that goodness. Honestly, this is my favorite part—it’s when the dish starts to feel real. - Pour in the Sauce:
Add the tomato sauce and 2–3 cups of water, depending on how thick you like your stew. Bring it to a gentle simmer, cover the pot, and let it cook for 20 minutes. - Fry the Potatoes and Carrots:
While the stew simmers, heat vegetable oil in another pan and fry the potatoes and carrots until they’re golden. You’re not cooking them all the way—just giving them a head start. (Also, fried potatoes are always a good idea, right?) - Combine and Simmer:
Add the fried potatoes and carrots to the pot, along with the parsley. Let everything simmer together for another 5 minutes. Taste it—does it need more salt? A pinch of black pepper? Go ahead and tweak it. - Serve and Enjoy:
Ladle the stew into bowls and serve it with rice, bread, or whatever makes your heart happy. Pro tip: a little extra parsley on top never hurt anyone.
Storage Options:
Got leftovers? Lucky you! Tavuk Sote keeps beautifully in the fridge for up to 3 days. Just store it in an airtight container and reheat gently on the stove with a splash of water. If you want to freeze it, go for it, but skip the potatoes—they don’t freeze well. Add fresh ones when you reheat the stew.
Variations and Substitutions:
One of the best things about this stew is how adaptable it is. Here are some ideas:
Want To Save This Recipe?
- Try Different Proteins: Chicken thighs, turkey, or even lamb chunks work just as well.
- Make It Vegetarian: Chickpeas or tofu are great swaps for the chicken. Use veggie broth instead of water.
- Add More Veggies: Zucchini, eggplant, or green beans would be delicious additions.
- Spice It Up: Like it hot? Add more green chili or a pinch of red pepper flakes.
What to Serve with Turkish chicken stew – Tavuk sote?
This stew shines brightest when paired with something to soak up all that saucy goodness. My favorites?
- Rice: Turkish pilaf or plain white rice—both work like a charm.
- Bread: Crusty bread or soft pita for dipping. Honestly, this might be the best part.
- Salad: A crisp cucumber and tomato salad adds a refreshing contrast.
- Yogurt: A dollop of thick, tangy yogurt cools everything down and adds extra creaminess.
Frequently Asked Questions:
Can I make this ahead of time?
Totally! In fact, it tastes even better the next day. Just reheat it gently on the stove to keep everything tender and flavorful.
Is this stew spicy?
Not really—it has a gentle kick from the green chili, but nothing overpowering. Want more heat? Add an extra chili or some cayenne pepper.
Can I skip frying the potatoes and carrots?
You can, but frying them first adds texture and keeps them from getting mushy. If you’re short on time, just toss them in raw—they’ll still taste great.
So, are you ready to try this Turkish chicken stew – Tavuk Sote? I can’t wait to hear how you make it your own. Let me know what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
Turkish chicken stew - Tavuk sote
Ingredients
- 500 g boneless chicken breast cubed
- 1 large potato cubed
- 2 medium carrots sliced
- 1 green bell pepper chopped
- 1 medium red onion chopped
- 4 cloves garlic minced
- 1 green chili pepper chopped
- 2 cups tomato sauce
- ½ cup parsley chopped
- 1 tsp thyme
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 3 tbsp olive oil
- ¼ cup vegetable oil for frying
- 2 –3 cups water
Instructions
Prepare the Aromatics:
- Heat the olive oil in a large pot over medium heat. Add the chopped red onion and minced garlic, sautéing until softened and translucent.
Cook the Chicken and Peppers:
- Stir in the cubed chicken breast and cook for about 5 minutes until the exterior is lightly browned. Add the chopped green bell pepper and green chili, stirring for another 2–3 minutes.
Season and Add Sauce:
- Sprinkle in the thyme, cumin, and paprika, ensuring the chicken and vegetables are evenly coated. Pour in the tomato sauce and stir thoroughly to combine.
Simmer the Base:
- Add 2–3 cups of water to the pot, depending on your desired consistency. Bring the mixture to a simmer, cover, and let it cook for 20 minutes to allow the flavors to meld.
Fry the Potatoes and Carrots:
- In a separate pan, heat the vegetable oil over medium heat. Fry the cubed potatoes and sliced carrots until they develop a light golden crust. They do not need to be fully cooked, as they will finish cooking in the stew.
Combine and Finish:
- Transfer the fried potatoes and carrots to the simmering pot. Add the chopped parsley and stir gently to combine. Let the stew cook for an additional 5 minutes.
Season to Taste:
- Add salt and black pepper to taste, adjusting as needed. Stir one final time and turn off the heat.
Serve:
- Ladle the stew into bowls and serve it hot alongside rice, bread, or your preferred side dish.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
