Tavuklu Bezelye Yemeği
Tavuklu Bezelye Yemeği·(tah-vook-loo beh-zel-yeh yeh-meh-ee)
Tencere Yemekleri & Sulu Yemek (The Weeknight Pot)
If there is one dish that represents the heartbeat of a Turkish home, it is a humble, bubbling sulu yemek. There are no elaborate charcoal grills or theatrics here—just the nostalgic, foundational aroma of onions and pepper paste frying in olive oil. This is the food first-generation kids came home to, a deeply forgiving and immensely comforting weeknight pot. The grandmotherly secret isn't magic; it's patience. Let the chicken brown without crowding the pan, give the salça a minute to awaken its umami in the hot oil, and let the pot do the rest of the work.
Ingredients
- olive oil3 tbsp
- boneless skinless chicken thighs1 1/2 lb
- yellow onion1 large
- garlic2 med clove
- carrot1 large
- Yukon Gold potatoes2 med
- frozen petite peas1 lb
- tomato paste1 tbsp
- Turkish sweet red pepper paste1 tbsp
- salt1 tsp
- black pepper1/2 tsp
- Turkish pul biber1/2 tsp
- dried oregano1/2 tsp
- low-sodium chicken broth3 cup
- fresh dill1/2 cup
Method
- 01
Sear the chicken without crowding the pan.
Heat the olive oil in a wide, heavy-bottomed pot over medium-high heat until shimmering, then add the cubed chicken in a single layer. Let it sit untouched for 2 to 3 minutes to develop a golden-brown sear before flipping, working in batches if necessary to prevent the meat from steaming in its own juices.
- 02
Build the aromatic foundation.
Lower the heat to medium, add the diced onions to the residual chicken fat, and sauté for 4 to 5 minutes until translucent. Add the carrots and garlic, cooking for another 2 minutes until fragrant.
- 03
Bloom the pastes in the hot oil.
Push the vegetables to the edges of the pot to create a clearing in the center, then drop in the tomato and pepper pastes. Stir them directly in the hot oil for 1 to 2 minutes to cook out their raw, metallic edge and caramelize the sugars.
- 04
Bring the stew together.
Return the chicken to the pot along with the diced potatoes, salt, black pepper, and pul biber, tossing everything until evenly coated in the red oil. Pour in the hot chicken broth, bring to a gentle boil, then immediately reduce the heat to low, cover, and simmer for 20 minutes.
- 05
Add the peas and finish the simmer.
Remove the lid, stir in the frozen peas, and cover again to simmer for another 5 to 7 minutes until the potatoes are completely tender but still holding their shape.
- 06
Rest the stew before serving.
Turn off the heat, stir in the dried oregano, and let the covered pot sit for 10 minutes to allow the starchy potatoes to slightly thicken the broth. Garnish heavily with fresh chopped dill just before serving.
Notes
Source the right red pepper paste.
Turkish sweet red pepper paste (tatlı biber salçası) is the magic ingredient here, found in Middle Eastern markets. If you can't find it, substitute an extra tablespoon of tomato paste mixed with a teaspoon of sweet paprika.
Use waxy potatoes.
Starchy Russet potatoes will disintegrate into the broth during the simmer. Waxy Yukon Golds hold their shape while absorbing the savory tomato-pepper liquid.
Stick to frozen peas.
High-quality frozen petite peas are sweeter and closer in texture to fresh Turkish village peas than canned versions, and they stay bright green when added at the very end.
From Cook Turkish in America.