Turkish Mushroom and Chicken Saute (Mantarlı Tavuk Sote)
4 servings
45 minutes
Chicken and mushroom sauté (Mantarlı Tavuk Sote) is a vibrant and aromatic dish rooted in Tatar cuisine, where the combination of meat and vegetables is highly valued. It embodies Eastern traditions by blending the tenderness of chicken breast, the juiciness of mushrooms, and the sweet notes of colorful bell peppers. Tomato paste adds a slight tanginess while spices enhance the depth of flavor. The dish cooks quickly while preserving the beneficial properties of its ingredients. During frying, the vegetables and meat absorb each other's aromas, creating a harmonious flavor ensemble. Serving it with rice makes it a complete hearty dinner. This dish is perfect for family lunches or dinners, and its rich taste and appetizing appearance turn an ordinary meal into a small celebration.
1
Prepare the main ingredients: cut the chicken breast into small cubes; slice each mushroom into 4 pieces; cut green, red, and yellow peppers into strips; finely chop or slice the onion.
- Chicken breast: 3 pieces
- Fresh champignons: 20 pieces
- Green bell pepper: 1 piece
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Onion: 1 head
2
For the recipe, it's better to take a large deep pan for easier mixing of the ingredients. Pour vegetable oil into the pan and add the chicken breast.
- Vegetable oil: 100 ml
- Chicken breast: 3 pieces
3
Add tomato paste and mix well. Sprinkle with salt and ground black pepper, mix again. Cook over medium heat for 15-20 minutes, stirring.
- Tomato paste: 1 tablespoon
- Salt: 1 tablespoon
- Ground black pepper: 0.5 tablespoon
4
Add pepper and onion, mix, and cook covered for 10-15 minutes.
- Green bell pepper: 1 piece
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Onion: 1 head
5
Add mushrooms and cook for another 3-4 minutes, stirring gently.
- Fresh champignons: 20 pieces
6
Serve hot with rice.