Serving
(click to enlarge)

Chicken with Potatoes
Turkey
  -   Patatesli Tavuk
Serves:
Effort:
Sched:
DoAhead:  
7 main  
***
1-3/4 hrs
yes

If you want a main dish with a light, fresh taste, this recipe will fill the bill. It's especially easy to make because the chicken isn't browned. This dish can be served alone, or with rice. In Turkey it is often served in open top puff pastry shells. I have also mixed in separately cooked small pasta shapes just before serving.




1
1-1/2
6
11
6
3
8
4
2
2
1/2
2/3
1/3
#
#
oz
oz
cl
oz
oz

T
c
t
t
t
Chicken Meat (1)  
Potatoes (2)
Tomato
Onions
Garlic
Chili, mild (3)
Bell Pepper, red
Scallions
Olive Oil, ExtV
Water
Chili Flake (4)
Salt
Pepper, black
Prep   -   (40 min)
  1. Scald TOMATOES 1 minute in boiling water, quench in cold water, peel and chop fine.
  2. Cut CHICKEN into cubes about 1-1/2 inch on a side.
  3. Peel POTATOES. Cut into 3/4 to 1 inch cubes. Hold in cold water until needed.
  4. Quarter ONIONS lengthwise and slice thin crosswise. Slice GARLIC thin. Mix.
  5. Chop CHILI and BELL PEPPER fairly small (see Note-5). Chop SCALLIONS small. Mix all with Onions.
Run   -   (1 hr)
  1. In a spacious sauté pan or 4 quart sauce pan, heat Olive Oil and fry Chicken over moderate heat just until it has lost its raw color.
  2. Stir in Water, bring to a boil, cover and simmer slowly for about 20 minutes.
  3. Drain Potatoes and stir in All Ingredients. Bring back to a boil, cover and simmer, stirring a few times, until potatoes are tender, about 20 minutes. Adjust water as needed - it should end up with a fair amount of liquid but not swimming.
  4. Serve hot.
NOTES:
  1. Chicken:   Weight is for skinless and boneless. The pattern recipe called for white and dark, but I prefer all thigh and leg meat for better flavor and texture. Also see Note-6.
  2. Potatoes:   White Rose or similar all purpose potatoes work well here. Avoid Yukon Gold type potatoes because they turn to mush cooked a little long. For details see our Potatoes page.
  3. Chili, Mild:   The pattern recipe calls for a Cubanelle Pepper, but we don't have those in Southern California. If available, sweet Hungarian, Armenian or Turkish chilis are similar. If none are available, use the common green Anaheims. They are thicker walled and have more flavor, but they work. For details see our Chili Page.
  4. Chili Flake:   In typical English style, the pattern recipe calls for "crushed chili" with no hint whatever as to what kind or how hot. Korean flake, which is very common around here and not real hot, will make this recipe very mild. I use Indian Reshampatti, which is a bit hotter. Use your own best judgement. For details see our Chili Page.
  5. Peppers:   The pattern recipe doesn't call for it, but I always skin the peppers. This improves texture, especially if the dish is reheated - there won't be detached skins floating around. Skinning them is so quick and easy if you blacken the peppers with a Propane Torch and brush off the skins.
  6. Notes:   The pattern recipe was written by a Turkish lady now living in Canada, but it is in English style. In other words, all ingredients are called out by quantity, with no hint whatever about size or weight. So how much does "a piece of chicken" weigh in Canada, and boneless or bone in? Skinless or skin-on? I'm making some presumptions here, but I suspect it varies a lot in Turkey anyway.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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