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Pakistani Chicken Sauté 2

Serves 4 to 6 Entree chicken, Poultry

Pakistani Chicken Sauté 2

Pakistani Chicken Sauté 2 is a beloved dish found on tables from Karachi to Islamabad, capturing the essence of home-cooked Pakistani meals. This version reflects the authentic approach of family cooks, where salt is measured by intuition and oil is used liberally to enhance the flavors.

The dish combines tender chicken thighs with the sweetness of onions and the mild heat of peppers, all seasoned with fine sea salt and black pepper. It's a straightforward yet flavorful representation of everyday Pakistani cooking, perfect for sharing with family and friends.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 700 g of chicken thighs dry with paper towels to remove excess moisture. Season the chicken generously with fine sea salt and freshly ground black pepper. In a large skillet or sauté pan, heat 2 tablespoons of oil over medium-high heat until it shimmers. Add the chicken thighs in a single layer, skin-side down if applicable, and brown them for about 5-7 minutes on each side until they develop a deep golden color and the skin is crispy. This step locks in the juices and adds flavor.
  2. While the chicken is browning, finely chop 1 onion and slice 2 peppers into thin strips. Once the chicken is browned, remove it from the pan and set aside on a plate. In the same pan, add the chopped onion and sliced peppers. Cook over medium heat, stirring occasionally, until the onions become translucent and the peppers soften, releasing their aroma and sweetness, about 5-7 minutes.
  3. Return the browned chicken thighs to the pan, nestling them among the softened onions and peppers. If the pan seems dry, add a splash of water or chicken stock to prevent sticking and to create a bit of sauce. Cover the pan and let the chicken cook through, turning occasionally, until the meat is tender and cooked to the bone. The chicken should be opaque and easily pierced with a fork.
  4. Once the chicken is cooked, check the consistency of the sauce. If it seems too thin, remove the lid and let it simmer gently to reduce, stirring occasionally. Taste the sauce and adjust the seasoning with more salt and black pepper if needed. The sauce should cling lightly to the chicken and vegetables, enhancing their flavors.
  5. Before serving, finish the dish with a sprinkle of freshly chopped herbs such as cilantro or parsley if desired, to add a fresh, vibrant note. Serve the Pakistani Chicken Sauté 2 hot, ideally with naan or rice, inviting everyone to share and enjoy the meal together as is traditional at Pakistani tables.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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