👨‍🍳 Instructions

1. 1

   Prepare the ingredients: Cut the chicken into uniform 1-inch cubes. Chop the onion, seed and chop the bell peppers into 1-inch pieces, chop the tomatoes, and mince the garlic. Pat the chicken dry with paper towels.

   ⏱️ 10 minutes
2. 2

   Sear the chicken: Heat the olive oil in a large skillet or pot over medium-high heat (around 190°C / 375°F). Once the oil is shimmering, add the chicken cubes in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until golden brown and just cooked through. Remove the chicken from the skillet and set aside.

   ⏱️ 8 minutes
3. 3

   Sauté the aromatics and vegetables: Add the chopped onion to the same skillet (add a little more oil if needed). Cook over medium heat for about 5 minutes, stirring occasionally, until softened and translucent. Add the chopped bell peppers and cook for another 5-7 minutes, until they begin to soften but still have a slight bite.

   ⏱️ 12 minutes
4. 4

   Add tomatoes and garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it. Add the chopped tomatoes (and optional red pepper flakes). Stir well, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.

   ⏱️ 3 minutes
5. 5

   Simmer and combine: Return the seared chicken to the skillet. Reduce the heat to low, cover, and let it simmer for 10-15 minutes, or until the tomatoes have broken down and created a sauce, and the chicken is tender. Stir occasionally.

   ⏱️ 15 minutes
6. 6

   Season and serve: Taste the sote and season generously with salt and black pepper. If desired, stir in chopped fresh parsley or cilantro. Serve hot, traditionally with rice, bulgur, or crusty bread to soak up the delicious sauce.

   ⏱️ 2 minutes