A filling chicken casserole where diced chicken is baked with colorful vegetables in a casserole dish. This one-pot dish, where the vegetables and chicken blend in their own juices, is both practical and fitting for guest tables.
Heat the olive oil in a wide pan and sauté the diced chicken until it changes color. Add the chopped onion and crushed garlic and sauté for 3 more minutes.
Add the tomato paste and sauté until its aroma is released. Add the eggplant, zucchini, bell pepper, and tomato and stir for a few minutes. Season with salt and black pepper.
Transfer the mixture to a casserole dish and add the hot water. Cover the dish and bake in a preheated 180°C (350°F) oven for 40 minutes, until the vegetables have softened and the chicken is cooked through.
Let the casserole rest for 5 minutes after coming out of the oven, then serve hot. It goes well with rice or bread.
Important: Cooking the casserole covered traps the steam inside and cooks the chicken tender without drying it out. Caution: Make sure the chicken is fully cooked; the internal temperature should reach 74°C (165°F) and the meat should not be pink. Contains no tree nuts, no gluten.
Cutting the vegetables into large chunks helps them keep their shape without falling apart during the long cooking time. If you don't have a casserole dish, a glass oven dish covered with foil works just as well.
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