Gyros rice pan one-pot

Ingredients for 4 servings:

• 500 g chicken strips
• 150 g long grain rice
• 1 bell pepper(s), red
• 1 bell pepper(s), yellow or green
• 1 small zucchini
• 1 large onion(s)
• 3 garlic cloves
• 400 g tomatoes, chopped, from the can
• 600 ml vegetable stock
• 100 ml cooking cream, 15%
• 4 tbsp gyro seasoning
• 1 tbsp oregano
• 1 tbsp thyme
• 1 tsp sugar
• e.g. parsley, flat, fresh
• 2 tbsp olive oil
• 1 cup of tzatziki, purchased or homemade
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Marinate the meat with the gyro seasoning, the sliced ​​onions (reserve a few rings), the finely chopped garlic cloves, and the olive oil, and set aside. If possible, do this the night before. Cover and store in the refrigerator. Dice the peppers and zucchini. Heat a deep pan or roasting pan and sear the marinated meat. Once the meat has taken on some color, add the peppers and zucchini. Cook for another 5 minutes, then add the rice. Deglaze with the broth, add the chopped tomatoes, cooking cream, oregano, and thyme, and simmer uncovered for 15-20 minutes over low heat until the rice is tender. Stir occasionally and add more broth if necessary. Season to taste with salt, pepper, and a little sugar, if desired, and garnish with the parsley and the remaining onion rings. Serve with the tzatziki.