Chicken Ratatouille
Recipe information
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Cooking:
35 min.
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Servings per container:
4
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Source:

Ingredients for - Chicken Ratatouille

1. Olive oil, or as needed - 2 tablespoons
2. Chicken breasts, cubed, or more to taste - 3 (10 ounce)
3. Thinly sliced red onion - ¼ cup
4. Yellow squash, cut in half lengthwise and into 1/4-inch slices - 1
5. Green zucchini, cut in half lengthwise and into 1/4-inch slices - 1
6. Red bell pepper, sliced in 1/4-inch strips and halved - 1
7. Brown mushrooms, sliced and halved, or to taste - 6
8. Garlic, or more to taste, minced - 3 cloves
9. Chicken stock - 1 cup
10. Tomato paste - 1 (6 ounce) can
11. Herbes de Provence - 1 tablespoon
12. Ground cumin - 2 teaspoons
13. Dried oregano - 2 teaspoons
14. Celery salt - 2 teaspoons
15. Salt and ground black pepper to taste - 2 teaspoons

How to cook deliciously - Chicken Ratatouille

1. Stage

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.

2. Stage

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.