This hearty chicken casserole bakes bite-sized chicken pieces with colorful vegetables in an earthenware pot. The chicken and vegetables mingle in their own juices in a practical one-pot dish that also suits a table of guests.
Heat the olive oil in a large frying pan and sauté the diced chicken until it changes color. Add the chopped onion and crushed garlic and cook for a further 3 minutes.
Add the tomato paste and cook until fragrant. Add the eggplant, zucchini, kapya pepper and tomato and stir for a few minutes. Season with salt and black pepper.
Transfer the mixture to an earthenware casserole and add the hot water. Cover and bake in an oven preheated to 180°C / 355°F for 40 minutes, until the vegetables are tender and the chicken is cooked.
Rest the casserole for 5 minutes after taking it out of the oven, then serve hot. Rice pilaf or bread makes a good accompaniment.
Important: Covering the casserole traps steam and keeps the chicken tender as it cooks. Caution: Make sure the chicken is fully cooked; its internal temperature must reach 74°C / 165°F and the meat must not remain pink. Contains no nuts or gluten.
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