Tavuk sote (Chicken sautee)

Because food.

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Need I say more?

This is one of hubsters faaaaavorite recipes.  I enjoy it in the winter and the summer, there is no limit to TAVUK SOTE!  If you can, try and pick up the zucchini from a farmers market- I see a huge difference in this dish when I do that!

Ingredients

2 deboned, skinless chicken thighs*, cut into strips

1 medium white onion, chopped

4 mild peppers, chopped

2 roma tomatoes, chopped

1 large carrot, chopped

3 medium zucchini, sliced

2 tbsp tomato paste

1/3c water

2 cloves garlic, sliced thinly

Dollop canola/ veggie oil

salt

black pepper

cumin

coriander

drizzle worschestire sauce (optional)

Preparation
  1. Place a dollop of canola oil in the sautee pan, adding onion, pepper, and carrots, tossed in the oil.  Add a sprinkle of salt and cook on medium low, covered, until soft.
  2. Meanwhile, cut chicken thighs into strips and allow to marinate in a drizzle of worschestire sauce.
  3. Add tomato paste, tomatoes, and water to the cooked veggies.  Cover and let cook until soft.
  4. Add chicken strips, zucchini, garlic, and spices.  Cover and let cook until chicken and zucchini are cooked.
Serve with rice pilaf and yogurt
Afiyet Olsun!
*I prefer to purchase chicken thighs with bones and skin, removing these bits and saving them for making chicken stock for soup.

By the way-if you would like to see my recipe for traditional turkish rice pilaf (learned in my mother-in-law’s kitchen via one word statements and a lot of gesturing) drop a comment below!

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