Bringing together the flavors of Greek culinary tradition and modern taste preferences, this gyro and rice casserole is a delightful fusion dish. Juicy chicken combined with hearty rice and vegetables creates a unique flavor composition, perfect for both lunch and dinner. Explore our aromatic gyro casserole recipe!
Ingredients
- Chicken breast fillets – 300 g
- White rice – 200 g
- Mozzarella cheese – 100 g
- Zucchini – 1 piece
- Red bell pepper – 1 piece
- Onion – 1 piece
- Sour cream (18%) – 40 g
- Tomato passata – 80 g
- Mayonnaise – 60 g
- Canned corn – 80 g
- Olive oil – 30 ml
- Fresh oregano – 4 g
- Gyro seasoning – 4 g
- Salt – 5.5 g
- Black pepper – 1 g
Preparation
Preheat the oven to 180°C. Cook the rice in salted water (about 2 teaspoons) until it’s half-cooked (finish cooking about 2-3 minutes before the time indicated on the package) and rinse it with cold water to stop the cooking process.
Thoroughly wash and clean the chicken from veins and excess fat, then cut it into strips. Pour olive oil into a bowl, then add gyro seasoning. Mix well, then add the chicken to the marinade and mix again. Heat a skillet, then add the chicken. Sauté the meat until it’s well browned. Set aside.
Wash the zucchini and bell pepper. Cut the zucchini in half, then slice it. Remove the seeds from the bell pepper, then cut it into large cubes. Heat 20 ml of olive oil in a pan, then sauté the bell pepper and zucchini. Season to taste. Sauté the vegetables for 4-5 minutes, then add the canned corn. Mix and cook for another 3 minutes. After frying, transfer them to a bowl.
Grate the mozzarella cheese using a grater with large holes into a bowl and set aside. In a bowl, mix together the tomato passata with sour cream and mayonnaise, season with salt to taste.
In an ovenproof dish, layer the rice and mix it with the sauce, vegetables, and gyro chicken. On top, spread the mozzarella cheese.Place the dish in the oven. Bake for 20 minutes, until the cheese is melted and the casserole is golden brown in spots.
