This classic everyday Turkish stew cooks chicken slowly with plenty of onions in its own juices. Tender chicken, caramelized onions, and a touch of tomato make a warming main dish for dinner, served with rice or bulgur pilaf.
Sauté the finely chopped onions in cooking oil in a wide pot over low heat until lightly golden.
Add the chicken thigh pieces to the onions and cook over medium heat, stirring, until the outside is browned.
Add the tomato paste and cook for a few minutes. Pour in the hot water, then season with salt and black pepper.
Cover and cook over low heat, stirring occasionally, until the chicken is tender and has released its juices.
Important: Cook the onions slowly over low heat until their natural sugars develop before adding the chicken; otherwise, the meat may release its juices too soon and dry out. Caution: Adding cold chicken directly to the pan may lengthen the cooking time, so let it come to room temperature first.
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