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Pakistani Chicken Sauté

Serves 4 to 6 Entree chicken, Poultry

Pakistani Chicken Sauté

In the heart of bustling Pakistani cities like Karachi, Lahore, and Peshawar, Chicken Sauté graces the tables as a beloved home-cooked dish. While it may not have a specific occasion tied to its preparation, it is a staple of everyday meals, embodying the warmth and generosity of communal dining. Each family has their own iteration, guided by intuition rather than strict measurements.

This dish marries tender chicken thighs with the sweetness of onions and the gentle heat of peppers. The result is a comforting and flavorful plate that relies on the cook's seasoned hand to balance salt and pepper. It's a straightforward yet satisfying offering, perfect for sharing around a table with friends and family.

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 a paper towel to remove excess moisture. Season the chicken generously with fine sea salt and black pepper. Heat 2 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Once the oil shimmers, add the chicken thighs in a single layer, skin-side down if applicable. Sauté until the chicken is golden brown on both sides, about 5-7 minutes per side, adjusting the heat as needed to avoid burning. The chicken should have a rich, caramelized crust when ready.
  2. While the chicken is browning, thinly slice 1 onion and 2 peppers. Once the chicken is browned, remove it from the skillet and set aside on a plate. In the same skillet, add the sliced onion and peppers. Cook, stirring occasionally, until the onions are translucent and the peppers are softened, about 5-8 minutes. The vegetables should be tender and aromatic, with the onions taking on a slight golden hue.
  3. Return the browned chicken thighs to the skillet, nestling them among the cooked vegetables. If there is any accumulated juice from the chicken, pour it back into the skillet. Reduce the heat to low and cover the skillet. Allow the chicken to cook through, absorbing the flavors of the aromatics, for about 10-15 minutes. The chicken is done when it is tender and the juices run clear when pierced with a fork.
  4. If there is excess liquid in the skillet, increase the heat slightly to reduce the sauce. Stir occasionally, allowing the liquid to thicken slightly, which should take about 3-5 minutes. Taste the sauce and adjust the seasoning with more salt and black pepper if necessary. The sauce should be flavorful and coat the back of a spoon lightly.
  5. Finish the dish by sprinkling freshly chopped herbs of your choice, such as cilantro or parsley, over the chicken and vegetables. Serve the Pakistani Chicken Sauté hot, ideally with naan or rice, allowing everyone at the table to share and enjoy the flavors together.
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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