Tavuklu Güveç

Chicken Vegetable Casserole 

• 2 T. Tomato Paste
• 2 T. Red Pepper Paste
• 1 c. Water
• 1 Eggplant
• 2 Potatoes
• 1 Tomato
• 1 Onion
• 1 Red Bell Pepper
• 1 Green Bell Pepper
• 4 Cloves Garlic
• ½ tsp. Salt
• ¼ tsp. Black Pepper
• ½ tsp. Red Pepper Flakes
• ½ tsp. Thyme or Basil
• 1 Boneless, Skinless Chicken Breast
• ¼ c. Olive Oil
• Butter

1. In a small bowl or measuring cup blend Tomato and Red Pepper Pastes with Water until a smooth sauce. Set aside for later.
2. Wash and peel Eggplant. Cut into chunks and place in a medium/large bowl. Pour some of the sauce on top to keep from browning.
3. Wash, peel and dice Potatoes and Tomatoes. Add to the Eggplant. Pour remaining sauce on top and toss to mix.
4. Cut the Onion and both Peppers into small chunks and add to the bowl.
5. Slice Garlic and add to the bowl.
6. Sprinkle on all Seasonings. Toss to mix.
7. Add chunks of raw Chicken.
8. Pour on Olive Oil. Toss to mix.
9. Pour the vegetable mixture into a baking dish (best to use a clay cooker like a Römertopf).
10. Make small dollops of Butter on top.
11. Cover and bake until done. (If using a clay cooker I suggest you put it in a cool oven and then turn the heat on. Güveç is very flexible and can be cooked at a very high heat in half an hour or slow cooked for several hours. Do whatever works best for you and your oven.)

* For vegetable lovers, serve this with Sebzeli Pilav as this is a nice side dish of rice with 3 vegetables not in this casserole. They complement each other well. Other options instead which go well with this casserole are: Lentil & Bulgur Pilaf, Bulgur Pilaf, or Rice Pilaf The yogurt/cucumber side dish, Cacık Sauce, compliments this meal very well. With a hearty pilaf this casserole can easily serve 6-8 adults.

Ready to go in the oven

Baking in the oven

Fresh from the oven, all hot and steamy

Plated and ready to enjoy!