Turkish Chicken with Vegetables in a Skillet (saç kavurma)

A quick, vibrant Turkish-style dinner: juicy pieces of chicken breast, sweet peppers, ripe tomatoes, and the aroma of warm spices. Everything comes together in one skillet, and it is lovely served with fluffy rice or thin flatbread for a hearty, flavorful meal.

Ingredients

• Chicken breast — 8.8 oz | 250 g
• Onion — 1
• Garlic — 1 clove
• Long red sweet pepper (kapia) — 1
• Long green sweet pepper — 1
• Ripe tomatoes — 4
• Tomato paste — 1 tbsp | 15 ml
• Salt — 1 tsp | 5 g
• Ground black pepper — 1/2 tsp | 1 g
• Sweet paprika — 1 tsp | 2 g
• Cumin — a pinch
• Oregano — 1 tsp | 1 g
• Olive oil — 3 tbsp | 45 ml (for frying)
• Water — 3.4 fl oz | 50 ml

Step-by-step recipe

1. Prepare the ingredients: cut the chicken breast into small strips. Slice the onion into thin half-moons. Finely chop the garlic. Remove the seeds from the peppers and cut into strips. Remove the stems from the tomatoes and dice them.
2. Heat a skillet over medium heat with the olive oil. Add the chicken and cook, stirring, until golden and cooked through, 6–8 minutes.
3. Add the onion, red pepper, and green pepper. Cook together for 4–5 minutes, until the vegetables soften and become fragrant.
4. Add the salt, black pepper, paprika, cumin, and oregano, then add the garlic. Stir and warm for about 30 seconds so the spices release their aroma.
5. Add the tomato paste and cook for 1 more minute, stirring well.
6. Add the tomatoes and pour in the water. Stir until the sauce becomes smooth.
7. Reduce the heat to medium, partially cover, and simmer for 6–8 minutes, until the sauce thickens slightly and the vegetables are tender.
8. Remove from the heat, taste for salt, and serve hot with rice or thin flatbread.

Nutritional value

Calories per serving	≈ 410 kcal
Protein	≈ 26 g
Fat	≈ 23 g
Carbohydrates	≈ 20 g

Tips and variations

• Heat: for a spicier finish, add a pinch of chili flakes with the spices.
• Meat: boneless chicken thighs work beautifully here too — even juicier, with 2–3 extra minutes of cooking.
• Tomato base: if the tomatoes are not very juicy, add another 20–30 ml of water or a couple of grated canned tomatoes.
• Serving: serve with fluffy rice, bulgur, or thin flatbread. Finish with chopped parsley or cilantro.
• Skillet: use a wide, heavy-bottomed pan so the ingredients sear evenly and quickly.

FAQ

Can I replace the long sweet peppers with regular bell peppers?

Yes, use half of a large red pepper and half of a large green pepper. The flavor and texture will stay very close to the original.

Can I use turkey breast instead of chicken?

Yes, turkey works very well in this recipe. Cook until golden and done; the timing will be about the same.

What if the sauce turns out too thick?

Add a little hot water or stock at a time, bring it to the desired consistency, and warm briefly so the flavor stays balanced.