Easy Chicken Ratatouille Recipes

ONE POT CHICKEN RATATOUILLE RECIPE

Steps:

• Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.
• Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.
• Heat up more oil in pan, add garlic and onion and saute until the onion is almost translucent.
• Add zucchini, eggplant and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.
• Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve.

CHICKEN RATATOUILLE

Steps:

• Heat olive oil in a skillet over medium-high heat. Add chicken and onion; saute until chicken is still slightly pink in the center, 3 to 5 minutes. Add yellow squash, green zucchini, red bell pepper, and mushrooms. Cook and stir until slightly softened, about 4 minutes. Add garlic; cook, stirring frequently, until fragrant, about 3 minutes more.
• Pour chicken stock into skillet and add tomato paste. Stir in herbes de Provence, cumin, oregano, and celery salt. Stir well. Continue to cook and stir, adding more liquid if necessary, until vegetables are cooked to your preference, 4 to 8 minutes more. Season with salt and pepper.

CHICKEN RATATOUILLE

Steps:

• Saute chicken in oil about 2 minutes per side.
• Add eggplant, zucchini, onion, mushrooms, and green pepper.
• Cook 10 minutes.
• Add tomato and remaining ingredients except.
• cheese and simmer 3-5 minutes more.
• Arrange chicken on top of vegetables and sprinkle cheese over chicken.
• Cook 1 more minute until cheese melts.
• Serve over barley or rice.

EASY RATATOUILLE

Steps:

• Dice the aubergine, courgette and pepper into 3cm chunks. Heat the olive oil in a large casserole or deep frying pan over a medium heat. Fry the onion for 10 mins until soft and translucent. Add the chopped veg, turn the heat to high and fry for another 10 mins until softened.
• Stir the garlic into the pan, and toss everything together, frying for 1 min more. Tip in the chopped tomatoes, plus half a can of water (200ml), the dried herbs and the chopped basil. Simmer for 20 minutes on a medium heat, stirring occasionally, until the veg is tender and the tomatoes are thick and coating the veg. Season and add the vinegar and sugar to balance the sweet and acidity of the tomatoes. Scatter with the basil leaves, and serve with rustic bread, or pasta.

ROASTED RATATOUILLE CHICKEN

Steps:

• Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
• Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.

EASY CHICKEN RATATOUILLE

Steps:

• In a wok, add water and steam chicken about 2 minutes.
• Add zucchini, eggplant, onion, green peppers and mushrooms. Cook at medium heat for about 15 minutes until veggies are tender, but firm.
• Add tomatoes and stir. Sprinkle with spices and herbs. Serve hot.