Chicken and turkey
A hearty Turkish stew made by simmering leftover boiled or roasted chicken from the previous day with carrots, potatoes, and peas. Using cooked chicken shortens the prep and adds deep flavor. Made in a large pot, it is easy to share at gatherings and picnics.
Heat the olive oil in a large pot and sauté the onion, carrot, and potato for 8 minutes.
Add the tomato paste and cook for 1 minute. Add the water and salt, then bring to a boil.
Cover and cook over low heat for 45 minutes, until the vegetables are completely tender.
Add the shredded chicken and peas. Simmer for 10 more minutes, then serve.
Add the leftover chicken to the stew near the end; if cooked chicken simmers for too long, it can fall into dry shreds.
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