Recipe by Carrie H
"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."
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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
salt and pepper to taste
1 (16 ounce) package
shredded mozzarella cheese
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, 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!
good but may i ask what mozarella is doing in a Turkish dish?? i guess it shpuld be the classical Turkish white cheese or maybe the yellow cheese (kasar-to be more exact)..
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 it is use twice as much garlic and half as much onions (red onions is what they used in Adana).
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-hour. That's just crazy.
This was quite tasty & easy to make. I used a 9 X 13 baking dish. It might have been a bit big, but did the job. Next time I'm going to season the chicken with a little paprkia & cook the onion & garlic a bit to mellow the raw flavor. My wife said it was one of the more memorable dishes from this website that we've made lately.
try to add all fresh vegetables it tastes much better and i know most of you dont have Salca ( pepper paste) use roasted red pepper.
i find that canned diced tomatoes doesn't exacly give you the real turkish taste.
anyways this is my 2 cents.
There was a Turkish Resturant on LSA Diamondback in Iraq. Everytime we would return from a bad mission the turks(great guys) would give us good tea and make Tava for us. Excellent recipe and thank you for adding it to the list!!! I have good memories of that place, those guys and that dish!!
I made this last night with the recommendations of the author (uncooked chicken, didn't drain the canned tomatoes), and it was WONDERFUL! I will definitely make this again. I didn't have as much mozzarella on hand as the recipe called for and it was still plenty (could use 8 oz easily). The chicken was perfectly cooked and moist and the sauce was divine. Had last-minute dinner guest and he loved it as well. A+++ Thanks for this great recipe that will go into my top shelf rotation
* Percent Daily Values are based on a 2,000 calorie diet.
Tava or Turkish Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 397
** Calories from Fat: 176
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