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Slow Cooker Chicken Pot Pie - This deconstructed slow cooker chicken pot pie is super easy to prepare, with bold, hearty flavor. 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.
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Ingredients - Chicken Ratatouille with Rice:
- Provide 1 ounce for olive oil
- Give 1/2 of a onion – ½ inch dice
- You need 1/2 for of a green bell pepper – ½ inch dice
- Require 1/2 of a red bell pepper – ½ inch dice
- Take 4 - small white mushrooms – sliced
- Provide 1/2 half - a small yellow squash – ½ inch dice
- Provide 1/2 for of a zucchini – ½ inch dice
- Take 4 ounces - cherry tomatoes – cut into quarters
- Take 1/2 teaspoon dry basil
- Give 1/2 teaspoon of oregano
- Require 1/2 teaspoon black pepper
- Make ready 3/4 teaspoon of salt
- Take 1 cup of diced tomatoes with juice
- Take 1 cup for chicken stock
- Provide 1 1/2 cups tomato sauce
- Need - Chicken
- Give 5 of boneless skinless thighs
- Need 1/4 teaspoon salt
- Make ready 1/4 teaspoon of black pepper
- Get 1/4 teaspoon oregano
- Give 1/4 teaspoon - granulated garlic
- Make ready 1 cup rice
- You need 2 cups of chicken stock
- Make ready to taste for salt
Tender chicken legs are simmered in a fresh summer vegetable ratatouille for this quick one-pot meal. [Photographs: Yasmin Fahr]. A simple steak or seared fish, along with rice, makes this a hands-down winner for a quick, nutritious dinner Top a bowl of fresh ratatouille with grilled chicken tenderloins for an easy, wholesome meal full of protein. We gave this classic Provençal dish a taste of summer by grilling the vegetables traditionally used in ratatouille (bell pepper, eggplant, zucchini, tomato). 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.
Chicken Ratatouille with Rice 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.
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. I love how versatile ratatouille is. 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.
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