Chicken Stew Recipe Turkish Style

5 from 10 votes

This chicken stew recipe is hearty and easy to prepare. Made with tender chicken pieces and vegetables, this is a great way to infuse some Turkish flavor into your weeknight dinner routine!

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: Mediterranean, Turkish

Servings:

Calories: 352kcal

Author: Shadi HasanzadeNemati

Ingredients

2 tablespoon olive oil
1 lb boneless skinless chicken thighs cut into 1-inch pieces
1 large onion diced
3 cloves garlic minced
2 carrots cut into chunks
2 russet potatoes cut into chunks
1 teaspoon oregano
1 teaspoon Aleppo pepper
1 ½ teaspoon dried mint
1 tsp sumac
1 teaspoon kosher salt
½ tsp black pepper
2 tablespoon tomato paste
1 cup frozen peas
1 lemon juice of

Instructions

Heat the olive oil in a Dutch oven or a large pot over medium high heat. Sauté the chicken for 2 minutes, until it starts changing color.
Add in the onion and garlic, cook until they have softened, about 5 minutes.
Add the carrots and potatoes followed by the oregano, Aleppo pepper, dried mint, sumac, salt and pepper. Give it a good stir to combine.
Stir in the tomato paste and frozen peas. Pour 4 cups of water into the pot and bring it to a simmer.
Lower the heat to medium, cover the pot with a lid and let it cook for 45 minutes until the chicken is cooked and the vegetables are tender.
Add the lemon juice right before serving.

Video

Notes

You can use boneless, skinless chicken breast for this recipe as well.
Instead of Aleppo pepper, you can use crushed red pepper.
Storage and reheating: Transfer the leftovers to an airtight container and refrigerate for 3 days. Reheat in a saucepan over medium heat for 15 minutes, stirring occasionally. To freeze chicken stew, place it in a freezer-safe container and freeze for up to 3 months. To serve, thaw in the fridge overnight and reheat over medium heat.

Nutrition