Looking for a quick and tasty dinner? Try Tavuk Sote! This easy Turkish chicken sauté is full of flavor and very filling. It’s made in one pan with chicken, peppers, and a rich tomato sauce. Serve it with rice, bulgur, pasta, or bread for a meal everyone will love!
What is Tavuk Sote?
In Turkish cuisine, the word “sote” (sauté) refers to a cooking method where bite-sized pieces of meat or vegetables are fried over high heat in a pan. The ingredients are then combined with onions, peppers, tomatoes, spices, and water to create a rich and hearty dish.
Tavuk Sote, meaning “chicken sauté”, is a popular example of this method. It’s made with bite-sized chicken pieces cooked with a mix of onions, colorful peppers, tomatoes, and flavorful spices.
This dish is not only a favorite home-cooked meal but also a staple at esnaf lokantası, the local restaurants in Turkey known for serving comforting, homemade-style dishes.
A Perfect Weeknight Dinner
We’re all about easy and quick dinners on busy weekdays. If you’re the same, you have to try this chicken dish!
Tavuk Sote is one of those meals that’s perfect for weeknights. It’s incredibly easy to make, doesn’t need a long list of ingredients, and is budget-friendly too. Plus, everything comes together in just one pan—another big bonus!
About the Ingredients
The full list of ingredients with exact measurements can be found in the recipe card below.
- Chicken: We prefer using chicken thighs in this recipe because they are juicy and flavorful, but chicken breast is also a common choice and works just as well.
- Peppers: We usually use regular green bell pepper and red bell pepper. However, in Turkey, this dish is traditionally made with çarliston biber or sivri biber (a spicier green pepper) and kapya biber (a sweet red pepper). If you can find these at a Turkish market, we highly recommend using them for an authentic touch.
- Salça (Paste): We use a combination of tomato paste (domates salçası) and red pepper paste (biber salçası) when making Tavuk Sote. They really help that umami flavor in the dish. If red pepper paste isn’t available, simply skip it and add extra paprika when seasoning.
- Spices: We keep it simple with paprika, salt, and black pepper, but feel free to add pul biber (Turkish red pepper flakes or Aleppo pepper), oregano, or cumin for extra flavor. These are some of the most popular spices in Turkish cuisine and are used in nearly every dish.
How to Make Tavuk Sote
Making Tavuk Sote is simple and straightforward:
Start by frying bite-sized chicken pieces over high heat until golden, then set them aside.
In the same pan, sauté onions until translucent, then stir in tomato paste and red pepper paste. Add diced peppers, garlic, and tomatoes, cooking until softened.
Return the sauteed chicken to the pan, season with spices, and pour in hot water. Let it simmer until the flavors come together.
Finish with fresh parsley and serve warm.
Note: Full step-by-step instructions can be found in the recipe card below.
How to Keep Your Chicken Juicy
Nobody wants dry chicken, right? The trick here is to give the chicken pieces enough space in the pan. If your pan isn’t big enough, just cook them in batches. Make sure the heat is high and leave the pan uncovered—this way, the chicken gets nicely browned instead of steaming.
Cook each batch for about 5-7 minutes, stirring occasionally, until the pieces are golden and cooked through.
Can I Add More Vegetables?
Absolutely! Tavuk Sote is versatile, and you can add more vegetables to suit your taste.
Carrots can be diced and added with the peppers for extra flavor and texture. Mushrooms work well too—slice them and sauté them along with the onions. Alternatively, you can add peas during the last few minutes of cooking.
What to Serve with Tavuk Sote
For a complete meal, Tavuk Sote could be paired with the following sides:
- Turkish Rice Pilav or Bulgur Pilavı
- Çoban Salatası (Shepherd’s Salad) or Mevsim Salatası (Turkish Green Salad)
- Turkish Yogurt or Cacık
- Pide bread, Homemade Rolls or or any bread you like.
Storage & Reheating
Tavuk Sote is perfect for meal prep as it stores well. Transfer any leftovers to an airtight container and refrigerate for up to 4 days.
To reheat, place the chicken dish in a pan over low to medium heat. Add a splash of water if needed to prevent it from drying out and stir occasionally until it’s warmed through.
Note: Avoid reheating chicken more than once to maintain its texture and ensure food safety.
Can I Freeze It?
Yes, Tavuk Sote can be frozen! Let it cool completely, then transfer it to an airtight container or freezer-safe bag. We recommend freezing it for up to 1 month for the best flavor and texture.
To reheat, thaw it in the fridge overnight and reheat as explained above.
More Turkish Chicken Dishes
- Stuffed Whole Chicken
- Turkish Chicken and Potatoes
- Turkish Chicken Breasts
- Tavuk Sis (Chicken Shish)
- Tavuk Doner (Chicken Doner)
- Tavuk Corbasi (Turkish Chicken Soup)
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📖 Recipe
Tavuk Sote - Turkish Chicken Sauté
INGREDIENTS
- 2 tablespoons olive oil
- 600 grams chicken thighs diced
- 1 onion diced
- ½ tablespoon red pepper paste read note 1
- 1 tablespoon tomato paste
- 1 red bell pepper diced (read note 2)
- 1 green bell pepper diced (read note 2)
- 3 cloves garlic finely chopped
- 1 tomato diced
- 1½ teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup hot water
- 1 tablespoon parsley for garnish
INSTRUCTIONS
- Heat olive oil in a large pan over high heat. Add the diced chicken and fry until lightly golden, stirring occasionally. Do not cover the pan—this is important to prevent the chicken from steaming instead of frying. If your pan isn’t large enough, fry the chicken in 2-3 batches. Once the chicken is lightly golden, transfer it to a plate.
- Reduce the heat to medium and, in the same pan, add the diced onion. Cook until translucent, stirring occasionally.
- Stir in the red pepper paste and tomato paste, cooking for about a minute until well incorporated.
- Add the diced peppers and cook for a few minutes until slightly softened. Then, add the garlic and tomatoes, stirring to combine. Cook for another few minutes.
- Return the cooked chicken to the pan and season with paprika, salt, and pepper. Stir everything together.
- Pour in hot water, stir well, and bring to a boil. Cover the pan, reduce the heat, and let it simmer for about 10 minutes.
- Garnish with chopped parsley and serve warm.
NOTES
- If you can’t find pepper paste (biber salçası), increase the amount of paprika. Use 2 teaspoons of paprika instead of 1 ½ teaspoons.
- If you have access to a Turkish market and can find Turkish peppers: For green peppers, use 2-3 çarliston biber or sivri biber (be aware that sivri biber can be quite spicy!). For red peppers, use 1-2 kapya biber (Romano red pepper).
- If you want your tavuk sote to be spicy, add pul biber (Turkish red pepper flakes). We prefer sprinkling it over the dish while eating for an extra kick.
- Serve it with bulgur pilav or Turkish rice pilav and a salad like
- Leftovers can be stored in the fridge for up to 4 days. When reheating, you may need to add a little extra water to prevent it from drying out and to refresh the flavors. Avoid reheating chicken more than once to ensure food safety and maintain its quality.
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
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