Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken ratatouille with rice. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
This sheet pan chicken ratatouille is a lower-maintenance dinner that can be served hot, at room temperature, or cold. Ratatouille, a classic dish from the south of France, is packed with summer-fresh produce. This version takes the best of the classic dish, adds some chicken, and turns it into a.
Chicken Ratatouille with Rice is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Chicken Ratatouille with Rice is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can have chicken ratatouille with rice using 24 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Ratatouille with Rice:
- Prepare 1 ounce olive oil
- Make ready 1/2 of a onion – ½ inch dice
- Take 1/2 of a green bell pepper – ½ inch dice
- Prepare 1/2 of a red bell pepper – ½ inch dice
- Prepare 4 small white mushrooms – sliced
- Take 1/2 half a small yellow squash – ½ inch dice
- Get 1/2 of a zucchini – ½ inch dice
- Take 4 ounces cherry tomatoes – cut into quarters
- Prepare 1/2 teaspoon dry basil
- Prepare 1/2 teaspoon oregano
- Make ready 1/2 teaspoon black pepper
- Prepare 3/4 teaspoon salt
- Get 1 cup diced tomatoes with juice
- Take 1 cup chicken stock
- Take 1 1/2 cups tomato sauce
- Take Chicken
- Prepare 5 boneless skinless thighs
- Get 1/4 teaspoon salt
- Prepare 1/4 teaspoon black pepper
- Get 1/4 teaspoon oregano
- Make ready 1/4 teaspoon granulated garlic
- Get 1 cup rice
- Make ready 2 cups chicken stock
- Make ready to taste salt
This can also be served with brown or jasmine rice to make the dish a little heartier. Tender chicken legs are simmered in a fresh summer vegetable ratatouille for this quick one-pot meal. [Photographs: Yasmin Fahr]. Chicken with Ratatouille is the perfect one-dish dinner when the garden is in full swing due to the variety of fresh vegetables that can be used. I love how versatile ratatouille is.
Instructions to make Chicken Ratatouille with Rice:
- Chicken needs to be trimmed of excess fat, coated with oil, and seasoned.
- Place on a baking pan and baked for about 25 minutes. Until it reached 165 degrees internal temperature.
- Dice up the cooked chicken into bite size pieces.
- Saute the onion in the olive oil until translucent. in a large sauce pan
- Add the peppers, mushrooms,cherry tomatoes and squash and saute until tender, approximately 5 minutes.
- Add seasonings stock,diced tomatoes in juice and tomato sauce and cooked chicken then simmer for 15 minutes.
- Adjust seasonings as needed.
- Add 2 cups of stock to 1 cup of rice cover with foil and bake at 350 degrees for 25 minutes fluff with a fork.
It tastes good both cold and warm. You can serve it over rice or quinoa for a filling vegetarian meal, or alongside chicken, meat or fish for a flavorful, light side. If you'll be freezing or refrigerating the ratatouille with the intention of reheating it at a later point, I. Photo "Ratatouille with rice on a plate" can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Photo about Roasted Ratatouille chicken with roast vegetables and herbs.
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