dinner · dairy-free
Turkish chicken and pepper sauté
Chicken thigh pieces and bell pepper cooked down in a light tomato and paprika sauce, a quick Turkish skillet supper.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dice the onion, pepper and tomatoes. Cut the chicken into bite-size pieces and pat dry.
-
2
Warm the oil in a large skillet over medium-high heat and brown the chicken in one layer. Add the onion and pepper and cook for 5 minutes, stirring often.
-
3
Stir in the tomato paste and paprika for 30 seconds. Add the tomatoes, salt and 60 ml of water and simmer uncovered until the sauce thickens and the largest chicken pieces reach 74°C (165°F), about 8 to 12 minutes.
-
4
Taste, adjust the salt, and spoon the chicken and peppers into bowls.
