Tavuk Sote (Turkish Chicken Stew)

For Week Five 🇹🇷 of our Food Atlas Challenge we made Turkish Chicken Stew! It was perfect for these colder rainy days we’ve been having. This recipe will make 4 large bowls.

Ingredients:

• 500 grams of Boneless Chicken Breast, chopped in squares

• 1 Large Potatoes, cubed

• 2 Medium Carrots, sliced

• 1 Green Bell Peppers, chopped

• 1 Teaspoon of Thyme

• 2 Teaspoon of Cumin

• 2 Teaspoon of Paprika

• 2 Cups Tomato Sauce

• ½ Cup of Fresh Parsley, chopped

• 1 Medium of Red Onion, chopped

• 4 cloves of Garlic, chopped

• 1 Green Chili Pepper, chopped

• 3 Tablespoons of Olive Oil

• ¼ Cup of Oil for frying the potatoes and carrots

• 2-3 cups of Water

• Salt & Pepper to taste

Directions:

1. Heat olive oil in a cooking pot over medium heat. Once it's hot, sauté chopped red onion and garlic until translucent.

2. Add sliced green chilies and give them a quick stir before introducing the sliced chicken breast. Gently stir and let it cook for 5 minutes.

3. Add chopped green bell pepper and stir for a few minutes. Add cumin, thyme, and paprika, giving it another quick stir.

4. Afterward, add tomato sauce and gently stir to combine.

5. Pour water into the pot and let it simmer for 20 minutes. Midway through, add chopped parsley and gently mix.

6. While it simmers, heat oil in a separate pan. Once hot, add sliced carrot and potatoes, frying gently for up to 5 minutes. Partially cook them, as they will finish cooking in the pot.

7. After simmering the stew for 20 minutes, transfer the partially cooked potatoes and carrots to the pot. Let it simmer for an additional 5 minutes. Season with salt and black pepper to taste. Turn off the heat when done.

Afiyet olsun! (May it be good for you!)