Tava or Turkish Stew

29 Reviews

Prep: 15 min
Cook: 40 min
Ready In: 55 min

“This is a delicious Turkish dish that was created for American palates close to the military base. The recipe for tava does not have to be exact, you can add more or less of your ingredients to taste. The secret ingredient for the Turkish taste is the red peppers. Serve over rice.” - by Carrie H

Ingredients

2 tablespoons olive oil, divided
1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
1/2 (12 ounce) jar roasted red bell peppers, drained
1 (14.5 ounce) can diced tomatoes with juice
1 (6 ounce) jar mushrooms, drained
1 onion, diced
1 tablespoon minced garlic
salt and pepper to taste
1 (16 ounce) package shredded mozzarella cheese

Hide Checklist

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
Heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.
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.
Bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

Nutrition

Amount Per Serving (6 total)

Calories
397 cal
20%

Fat
19.5 g
30%

Carbs
9.4 g
3%

Based on a 2,000 calorie diet

Reviews (29)

Rate This Recipe

126

Carrie H

Dec. 14, 2004

"I wrote this recipe. I don't know why, but the editors changed some things in it that would make it not turn out as good. I don't cook the chicken ahead, I add it raw. Since it is in bite size pieces,..." See more it is cooked perfectly when the garlic and onions are done. I put in the juice from the tomatoes and you have more liquid for your rice. (If you have homegrown tomatoes, you can use those too)I don't oil the casserole dish, I just drizzle the top with olive oil. You cook it for about 30 minutes, then you add the cheese on top and cook an additional 10 minutes to melt the cheese. If you have a clay dish, that is what they use to cook it in, in Turkey. Hope you like it, we love it!"

Jason

Oct. 21, 2006

"I was stationed in Turkey (Incirlik AB, near Adana) for 2 and half years and ate Tava all the time. This recipe is really close to the real thing. The only thing I plan on changing next time I make ..." See moreit is use twice as much garlic and half as much onions (red onions is what they used in Adana)."

KZOO_KATHY

Apr. 21, 2005

"I'm glad I read Carrie's review before following what the editors did to her recipe. I couldn't understand why you would need to cook the chicken cubes in a skillet and then bake them for another half..." See more-hour. That's just crazy."

More Reviews