Chicken Ratatouille Recipe
Tagged in Main Meals
Do you like this recipe?
Directions
Mix flour, 1/2 teaspoon of the salt, the paprika and 1/8 teaspoon of the
pepper; sprinkle over chicken. Heat oil in 12-inch nonstick skillet or
4-quart Dutch oven. Cook chicken over medium heat about 15 minutes or
until brown on all sides; add water. Heat to boiling; reduce heat. Cover
and simmer 20 minutes.
Mix garlic, basil and remaining 1/4 teaspoon pepper. Add eggplant to
skillet; sprinkle with half of the garlic mixture. Add zucchini, bell
pepper and onion; sprinkle with remaining garlic mixture. Add 1 to 2
tablespoons water if necessary. Cover and simmer 10 to 15 minutes,
stirring occasionally, until juices of thickest pieces of chicken run
clear and vegetables are crisp-tender. Add tomato wedges; sprinkle with
remaining 1/2 teaspoon salt. Cover and simmer about 5 minutes or until
tomatoes are hot.
Ingredients
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/4 teaspoon plus 1/8 teaspoon pepper
- 3 pounds cut-up broiler-fryer chicken (3 to 3 1/2
- pounds)
- 1 tablespoon vegetable oil
- 1/4 cup water
- 3 cloves garlic -- finely chopped
- 1 tablespoon chopped fresh basil
- OR
- 1 teaspoon dried basil leaves
- 4 cups eggplant (about 1 pound) -- (1-inch pieces)
- 2 cups sliced zucchini (about 2 small)
- 1 medium green bell pepper -- cut into 1-inch pieces
- 1/2 cup chopped onion (about 1 medium)
- 3 medium tomatoes -- cut into wedges
+ Add Comment or Review
Leaving a comment requires an account: sign up and create one for free, or Login here if you already have one
Similar Recipes
More...
Food Fight
Suppose you had to eat either chicken or beef for the rest of your life. Which would you choose?
VS
