Secret Ingredients.

Tonight I served up Tava, a Turkish Stew that was created for Americans living close to the military base. The secret ingredient for the Turkish taste is the red peppers. It was again, very tasty. Again, another interesting combination of simple flavors. I hand selected to chicken bites when I dished up Katy and Elie's meal, to hide the mushrooms and to avoid the "I'm not eating it" factor. It worked. They ate it. No complaints. Which in my mind is a success.

I probably should have made this dish earlier in the week, seeing that it's a pan that says "leftovers". Oh well, it will take us through the weekend. At least Andy and I or just I will enjoy the leftovers. I can't seem to get my people to eat leftovers that often. Bummer for them.

I made this without the onion which I didn't have on hand. I substituted extra garlic and onion powder and it turned out delish. Here's tomorrow being Friday. It's been a very long and draining week.

Tava or Turkish Stew
2 Tbl olive oil, divided
1 1/2 pounds skinless, boneless chicken breast halves-cut into 1 inch cubes
6 oz. jar or roasted red peppers, drained
1 14.5 oz. can diced tomatoes with juice
1 6 oz. jar mushrooms, drained
1 onion, diced
1 Tbl minced garlic
Salt and pepper to taste
1 16 oz. pkg. shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees. Lightly grease a medium casserole dish.
2. Heat 1 Tbl. oil in skillet over medium heat, and cook chicken until juices run clear.
3. Puree roasted peppers in a blender or food processor until smooth. (I used my mini processor). 
4. In the prepared casserole dish, mix the cooked chicken roasted red pepper puree, tomatoes, mushrooms, onion and garlic. Season with salt and pepper. Drizzle with remaining olive oil, and top with mozzarella cheese.
5. Bake 30 minutes in preheated onion, until cheese is melted and bubbly. (I covered for 1st 20 minutes to keep from getting too brown on top)
6. Serve with brown rice.