Tavuklu sebze sote – Turkish chicken and vegetable skillet Recipe
Tavuklu sebze sote is a quick one-pan dish: pieces of chicken fried with colorful vegetables in a light tomato-herb sauce. In Turkey it’s a typical weekday lunch or dinner when you need to feed the family something warm but don’t have time for long cooking. The flavor is similar to a simple stew, but it’s lighter and goes perfectly with rice or bread.
A Turkish-inspired one-pan meal that combines juicy chicken with colorful vegetables in a light, aromatic tomato sauce. It’s simple, quick, and uses everyday ingredients, yet feels like a comforting homemade stew that works equally well for a weekday family dinner or meal prep.
Chef's tips
Cut the vegetables into similar-sized pieces so they cook evenly and stay slightly firm. Don’t cover the pan while simmering – this helps the sauce reduce and concentrate in flavor. If the tomatoes are very acidic, balance the taste with a pinch of sugar at the end.
How to serve
Serve straight from the pan with fluffy rice or bulgur, sprinkled with fresh parsley. For a lighter option, pair it with a simple green salad or cucumber and yogurt salad. You can also spoon it into warm flatbreads or tortillas and roll into wraps for an easy handheld meal.
Ingredients
- chicken breast - 400 g
- bell pepper - 1 piece
- bell pepper - 1 piece
- zucchini small - 1 piece
- onion - 1 piece
- canned tomatoes - 200 g
- garlic - 2 cloves
- sweet paprika - 1 teaspoon
- cumin - 0.5 teaspoons
- oregano - 0.5 teaspoons
- olive oil - 2 tablespoons
- salt - 1 teaspoon
- black pepper - 0.25 teaspoons
- water - 50 ml
Preparation
- Cut the chicken into thin strips or small pieces so it cooks quickly. Sprinkle with a pinch of salt and pepper.
- Slice the onion into thin wedges. Deseed the peppers and cut them into strips. Slice the zucchini into half-moons. Finely chop the garlic.
- Heat the olive oil in a large pan over medium-high heat. Add the chicken and fry for 5–6 minutes, stirring, until the meat turns white on all sides and is lightly browned in spots.
- Add the onion and fry together for 3–4 minutes, until the onion softens. Then add the peppers and zucchini and cook for another 4–5 minutes, until the vegetables soften slightly but are still firm to the bite.
- Add the garlic, ground paprika, cumin, and oregano. Stir for about 1 minute, until the spices become very fragrant.
- Pour in the canned tomatoes and water, add the remaining salt and pepper. Stir, bring to a gentle boil, reduce the heat, and simmer uncovered for 8–10 minutes, until the sauce thickens slightly.
- Taste and adjust the seasoning with more salt or pepper if needed. Serve immediately, while the sauce is still slightly runny and the vegetables are soft but not overcooked.
Storage
Przechowuj w szczelnym pojemniku. Podgrzewaj na patelni z odrobiną wody, aby sos się nie przypalił. Warzywa po rozmrożeniu będą bardziej miękkie, ale nadal smaczne.
