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 180C. Pat chicken dry, season with half the salt and pepper. Dice onions and bell peppers, halve mushrooms, slice garlic, grate tomatoes and discard skins, chop parsley, halve lemon.
2
Sear
Heat olive oil in a heavy oven-safe pot over medium-high heat 2 minutes. Sear chicken in two batches in a single layer, 4 minutes per batch, turning once, until deeply golden on both sides. Lift onto a plate.
3
Saute
In the same pot over medium, cook onions and bell peppers 5 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 tomatoes 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 180C oven 35 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 (2.7 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
- 1 lemon
- 2 pieces crusty bread