Chicken Ratatouille - All Recipes World

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Chicken Ratatouille

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Main Meals

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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

Procedures

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.

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<h1>Chicken Ratatouille</h1>
 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 
 <hr hieght="1">
 Procudures
 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. 
 
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