Name: Tava or Turkish Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil, divided - 2 tablespoons; Skinless, boneless chicken breast halves - cut into 1 inch cubes - 1 ½ pounds; Roasted red bell peppers, drained - ½ (12 ounce) jar; Diced tomatoes with juice - 1 (14.5 ounce) can; Mushrooms, drained - 1 (6 ounce) jar; Onion, diced - 1; Minced garlic - 1 tablespoon; Salt and pepper to taste - 1 tablespoon; Shredded mozzarella cheese - 1 (16 ounce) package

Ingredients for - Tava or Turkish Stew

1. Olive oil, divided 2 tablespoons

2. Skinless, boneless chicken breast halves - cut into 1 inch cubes 1 ½ pounds

3. Roasted red bell peppers, drained ½ (12 ounce) jar

4. Diced tomatoes with juice 1 (14.5 ounce) can

5. Mushrooms, drained 1 (6 ounce) jar

6. Onion, diced 1

7. Minced garlic 1 tablespoon

8. Salt and pepper to taste 1 tablespoon

9. Shredded mozzarella cheese 1 (16 ounce) package

How to cook deliciously - Tava or Turkish Stew

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.

2 . Stage

Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.

3 . Stage

Puree the roasted red peppers in a blender or food processor until smooth. In the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. Season with salt and pepper. Drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese.

4 . Stage

Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.