Tavuk Sote (Turkish Chicken and Pepper Sauté)
A quick Turkish pan of chicken, green peppers and tomato with pul biber, lovely over rice or with bread.
Made with Basic tomato sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £2.21 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat half the oil in a large frying pan over a high heat. Sear the chicken for 5 minutes until golden outside. Move to a plate.
5 min - 2
Add the remaining oil, onion and peppers and cook over a medium heat for 8 minutes until soft and lightly browned.
8 min - 3
Add the garlic, pul biber and oregano and cook for 1 minute.
1 min - 4
Stir in your ready made basic tomato sauce (see the base recipe) and return the chicken. Simmer for 8 minutes until the chicken is cooked through with no pink.
8 min - 5
Cook the rice to the packet time while the sauce simmers.
12 min - 6
Scatter with parsley and serve over the rice.
Tips
- Pul biber (Aleppo style pepper) is mild and fruity. Use regular chilli flakes at half the amount if you cannot find it.
- Searing the chicken in batches keeps it golden instead of steaming.
- Add a few mushrooms for extra body.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 3 days. Reheat until steaming hot all the way through.
Questions
What does sote mean?
It comes from the French sauté. In Turkey, tavuk sote is a quick everyday dish of chicken cooked with peppers and tomato.
Can I use thighs?
Yes. Boneless thighs give juicier chicken. Cook them 3 or 4 minutes longer, until no pink remains.
Is it spicy?
Mildly. Pul biber is gentle. Add more for heat or leave it out for children.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.