Ingredients for Chicken Güveç (Turkish Clay Pot Chicken Stew)
- 4 tablespoons olive oil
- 12 pearl onions
- 1 long green pepper (charliston)
- 2 red bell peppers
- 2 cloves garlic, sliced
- 800 g (about 1¾ lb) boneless chicken breast fillets
- 2 tomatoes, diced
- 1 dessert spoon (about 2 tsp) tomato paste (domates salçası)
- 2 medium potatoes, cubed
- 1 water glass (about 200 ml / ¾ cup + 1 tbsp) peas
- 1 dessert spoon (about 2 tsp) salt
- 1 teaspoon black pepper
- 1 teaspoon Aleppo pepper flakes
- 1 water glass (about 200 ml / ¾ cup + 1 tbsp) hot water
- Oregano, to taste
- Butter, to taste
How to Make Chicken Güveç (Turkish Clay Pot Chicken Stew)
Peel the pearl onions and leave them whole. Thinly slice the peeled garlic cloves.
Peel the tomatoes and cut them into small cubes. Halve the long green peppers, remove the seeds, and slice them into half-moon shapes. Cut the potatoes into cubes similar in size to the chicken pieces. Prep work is done.
Heat 4 tablespoons of olive oil in a heavy-bottomed pot. Julienne 12 pearl onions, 1 long green pepper, and 2 red bell peppers, then sauté them in the hot oil. Add 2 sliced garlic cloves. Add 800 g (about 1¾ lb) of boneless chicken breast cut into small cubes and continue to sauté. Stir in 2 diced tomatoes and 1 dessert spoon (about 2 tsp) of tomato paste, then cook until the liquid is absorbed. Add 2 medium potatoes cut into cubes and 1 water glass (about 200 ml / ¾ cup + 1 tbsp) of peas, then season with 1 dessert spoon (about 2 tsp) of salt, 1 teaspoon of black pepper, and 1 teaspoon of Aleppo pepper flakes. Pour in 1 water glass (about 200 ml / ¾ cup + 1 tbsp) of hot water, cover, and cook over low heat for about 10 minutes.
