This easy sautéed chicken is super easy to make, healthy, wholesome, and can be made ahead and ready be to eat at a moment’s notice.
3 tbsp olive oil
600 g chicken thigh filet (or breast), cut into 2 cm cubes
1 medium onion, roughly chopped
2 Turkish green peppers or ½ green bell pepper, deseeded and cut into 1 cm cubes
2 red Romano peppers, deseeded and cut into 3 cm cubes
50 g tomato paste
25 g Turkish hot pepper paste (acı biber salçası) or tomato paste if preferred
1 tsp pul biber (Aleppo pepper)
1 tsp sugar
2 medium size (250 g total) tomatoes, peeled and roughly chopped
200 ml water
15 g flat-leaf parsley leaves, finely chopped, plus extra to garnish
Salt and pepper
Heat a wide, thick-bottomed pot over medium/high heat.
Add the olive oil and brown the chicken in as many batches as needed not to overcrowd the pan. The point is to brown the chicken, not cook it through. Set aside.
Turn the heat down to medium/low. Fry the onion and peppers in the same pot until softened, but not browned, 8-10 minutes, stirring regularly and adding more oil if needed.
Add the tomato paste, hot pepper paste (if using), pul biber, and sugar. Fry for another minuter or two, stirring constantly.
Add the chopped tomatoes, chicken (with any juices), and water. Mix well and bring to the boil. Simmer until the chicken has cooked through, 10-15 minutes.
Remove from the heat and mix in the flat-leaf parsley. Leave for 5 minutes before serving, scattering a little more freshly chopped flat-leaf parsley on top to garnish.
Serve with rice, seasonal salad, and fresh crusty bread.
Recipe and photgraphs courtesy of A Kitchen in Istanbul