Tavuk Kapama – 85-Minute Recipe
A comforting Turkish one‑tray chicken and rice dish brimming with aromatic spices and tender thighs. The savory paste melds oregano, cumin, and smoked paprika with sweet red pepper paste, while the rice soaks up a rich stock‑based sauce. It’s quick to assemble and delivers a satisfying, family‑friendly meal.
Recipe by Meliz Cooks· Structured by ReelsMeals
From: Facebook(view original)
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About this saved recipe
Ingredients
- chopped onions
- red pepper
- garlic cloves
- chicken thighs
- salt
- black pepper
- easy cook longrain rice
- peas
- bay leaves
- tomatoes
- fresh flat leaf parsley
- lemon juice
- Esmer (red pepper paste)
Paste
- extra virgin olive oil
- oregano
- cumin
- pul biber
- smoked paprika
- suttle bibir salchusa
- Turkish sweet red pepper paste
Stock Paste Mixture
- remaining paste
- chicken stock cube or stock pot
- 1 3/10 pt boiling water
Instructions
- 1Blend extra virgin olive oil, oregano, cumin, pul biber, smoked paprika, suttle bibir salchusa, and Turkish sweet red pepper paste in a bowl until a smooth red paste forms.
- 2Pour a little olive oil into a red enameled cast‑iron casserole dish and heat over medium.
- 3Add chopped onions, red pepper (capsicum) chunks, and minced garlic cloves to the hot oil; sauté until fragrant.
- 4Stir in a portion of the prepared red paste, coating the vegetables.
- 5Add the raw chicken thighs to the casserole, stir to coat them with the paste and vegetables, and season with salt and black pepper.
- 6Cover the dish and bake in a pre‑heated oven at 356°F fan / 392°F conventional for 30 minutes (uncovered middle shelf).
- 7While the chicken bakes, loosen the remaining red paste in a bowl with a splash of water, then add the chicken stock cube (or stock pot) and boiling water, stirring until the mixture reaches a total volume of 600 ml.
- 8Remove the cooked chicken thighs from the casserole and set aside.
- 9Stir the sautéed vegetables in the pot, then add the easy‑cook long grain rice and peas.
- 10Pour the prepared stock‑paste liquid over the rice and vegetables, stirring to combine.
- 11Return the chicken thighs to the pot, add bay leaves and sliced or chopped tomatoes, and season again with salt and pepper, especially on the tomatoes.
- 12Bake uncovered for another 30–35 minutes at 374°F fan / 410°F conventional until the rice is tender and the chicken is browned.
- 13Sprinkle freshly chopped flat‑leaf parsley over the cooked dish.
- 14Cover the casserole and let rest for 10 minutes.
- 15Serve the rice mixture onto a white plate, placing the chicken thighs on top.
- 16Squeeze fresh lemon juice over the finished dish and add a dollop of Esmer red pepper paste.
- 17Enjoy the hearty, flavorful Turkish chicken and rice dish.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Prepare the red paste first
Blend all paste ingredients until smooth before starting any cooking steps.
Separate the chicken before adding rice
Remove the baked chicken thighs after the first 30‑minute bake, then add rice, peas, and the stock‑paste mixture.
Let the dish rest before serving
Cover the casserole and let it rest for 10 minutes after the final bake.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Tavuk Kapama?
- About 1 hour 25 minutes in total: 20 minutes of prep and 1 hour 5 minutes of cooking.
- How many servings does this Tavuk Kapama recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tavuk Kapama recipe come from?
- It was shared by Meliz Cooks on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.