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Chicken Ratatouille: Quick & Light for Summer

(post, KR Hendricks)

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Just back from a trip to southern Spain, where we stayed in a very rustic beach bungalow owned by relatives. 

Each day's challenge was to cook a meal for 5 with only these tools: a 2-burner propane stove, 1 frying pan, 1 medium-sized pot with cover, a few mixing bowls, and a handful of odd knives and wooden spoons. 

You can only serve pasta with sauce so many times, so I came up with this recipe, and it was pretty tasty.

Chicken Ratatouille (serves 4)


1/3 cup olive oil
1 medium onion, sliced on the diagonal
6 cloves of garlic, finely chopped
1 pound boneless chicken breasts, chopped in 2-inch pieces
3 large, ripe tomatoes, chopped in 1/2-inch pieces
1 medium eggplant, chopped in 1-inch pieces
1 each medium red and green bell pepper, seeded and chopped in 1-inch pieces
1 medium zucchini, cut lengthwise and then in 1/2-inch pieces
2 teaspoons Herbes de Provence (or a mixture of oregano, rosemary and thyme) 
salt, black pepper to taste

1. Heat olive oil in frying pan over medium-high heat. Add onions and chicken, and saute until onions are softened and chicken is just cooked through, about 8 minutes. In the last minute, add the garlic.

2. Add eggplant, herbs and salt and stir. Cover and cook over medium heat, stirring occasionally, for 20 minutes or until the eggplant is soft. 

3. Add peppers, zucchini and tomatoes. Cover and cook another 12 minutes, until vegetables are tender. Season with salt and black pepper. 

3. Serve with hot, cooked couscous.