This Isparta chicken cooks with rose vinegar and onion, giving inland Mediterranean kitchens a bright, juicy main with gentle acidity.
15 min prep 25 min cook
Keeps the screen on · step-by-step guide · built-in timer
Sear the chicken in oil for 6 minutes.
Add the onion and cook for another 5 minutes.
Add vinegar, cook over low heat for 10 minutes, serve with rice.
Ateşi kısın ve tavuğu 10 dakika pişirin.
Sosu 3 dakika açık pişirin, sirke keskinliği baskın olmasın.
Tavuğu pilavın üstüne alıp tenceredeki sosla servis edin.
💡 Tip: Adding the vinegar at the last stage over high heat leaves a bright acidity in the chicken, not a sharp one.
🍽️ Serving suggestion: Serve hot with rice on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~248
kcal calories
23
g protein
6
g carbs
14
g fat
1.2g
Sugar
0.5g
Fiber
130.2mg
Sodium
7.3g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (60%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?