Turkish · Dinner
Anatolian Chicken Clay Pot Stew
Tavuklu Guvec
Anatolian chicken clay-pot stew with capsicum, mushroom, onion, and tomato slow-baked until the chicken is tender and the broth deeply reduced, served over rice pilaf with parsley and bread.
$
10 minsPrep
50 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
620Calories
38gProtein
24gFat
58gCarbs
8gSugar
6gFiber
780mgSodium
105mgChol
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Instructions
1
Prep
Heat oven to 180°C. Pat chicken dry, season with half the salt and pepper. Dice onions and bell peppers, halve mushrooms, slice garlic, grate tomatoes and discard skin, chop parsley, halve lemons.
2
Sear
Heat olive oil in a heavy oven-safe pot over medium-high heat 2 minutes. Sear chicken in a single layer 5 minutes, turning once, until deeply golden on both sides. Lift onto a plate.
3
Saute
In the same pot over medium, cook onion and bell pepper 4 minutes until softened. Add mushrooms, cook 4 minutes until golden and release liquid. Add garlic, cook 30 seconds until fragrant.
4
Build
Stir tomato paste, pul biber, oregano, cumin, remaining salt, and bay leaves over medium heat 1 minute until darkened. Add grated tomato and stock, bring to a gentle simmer 30 seconds. While building sauce, melt butter in a saucepan over medium 30 seconds, add rice and toast 1 minute.
5
Braise
Return chicken to pot, cover tightly, braise in 180°C oven 32 minutes until fork-tender, juices run clear, and broth reduces to a deep glossy red sauce. Meanwhile, pour hot water with rice salt into saucepan, cover, cook over low heat 12 minutes until tender.
6
Rest and plate
Remove stew from oven, let rest off heat 3 minutes to settle. Spoon rice onto deep plates, ladle stew over, scatter parsley, finish with a squeeze of lemon, serve with crusty bread alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) boneless chicken thigh
- 240g (8.5 oz) yellow onion
- 8 garlic cloves
- 2 medium green bell peppers
- 300g (10.6 oz) chestnut mushrooms
- 400g (14.1 oz) ripe tomato
- 2 tbsp tomato paste
- 2 tsp pul biber Aleppo flakes
- 2 tsp dried oregano
- 1 tsp ground cumin
- 2.5 tsp fine sea salt
- 1 tsp ground black pepper
- 2 small bay leaves
- 40ml (3 tbsp) extra-virgin olive oil
- 360ml (1 1/2 cups) hot chicken stock
- 140g (4.9 oz) basmati rice
- 20g (0.7 oz) unsalted butter substitute
- 360ml (1 1/2 cups) hot water
- 20g (small handful) flat-leaf parsley
- 2 small lemons
- 2 pieces crusty bread