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Ingredients Chicken Ratatouille with Rice:
- Take 1 ounce of olive oil
- Take 1/2 of of a onion – ½ inch dice
- Make ready 1/2 - of a green bell pepper – ½ inch dice
- Give 1/2 of a red bell pepper – ½ inch dice
- Take 4 for small white mushrooms – sliced
- Provide 1/2 half - a small yellow squash – ½ inch dice
- You need 1/2 of of a zucchini – ½ inch dice
- Make ready 4 ounces for cherry tomatoes – cut into quarters
- Give 1/2 teaspoon of dry basil
- Get 1/2 teaspoon - oregano
- You need 1/2 teaspoon black pepper
- Need 3/4 teaspoon of salt
- Prepare 1 cup for diced tomatoes with juice
- Need 1 cup - chicken stock
- Make ready 1 1/2 cups tomato sauce
- Require Chicken
- Need 5 for boneless skinless thighs
- Provide 1/4 teaspoon of salt
- Take 1/4 teaspoon black pepper
- Give 1/4 teaspoon oregano
- Give 1/4 teaspoon - granulated garlic
- Take 1 cup rice
- Provide 2 cups chicken stock
- Make ready to taste of salt
Chicken Ratatouille with Rice making process:
- 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.
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