On a visit to Deb and Ray's huge vegetable garden, Ted harvested a couple of eggplant, zucchini, yellow squash and peppers -- and a handful of cherry tomatoes that I couldn't resist eating in the car on the way home. A package of defrosted chicken breasts sat in the fridge, waiting for me to remember why I'd defrosted them in the first place. I added an onion, some spices, a bit of POMI chopped tomato that's always in my pantry, a few leftover baby red potatoes, some black olives, and voila! Chicken ratatouille, ready to serve hot over rice or pasta or couscous, or cold in a sandwich or wrap with a slice of cheese. This is a dump-and-go recipe, almost too easy, perfect for this busy time of year.
CHICKEN RATATOUILLE
Serves 4-6.
Ingredients
1-1/2 lbs chicken breast, cubed
1 small or medium eggplant, cubed (do not peel)
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small onion, peeled and cubed
2 plum tomatoes, cubed
10 baby potatoes, cubed (use red or yellow)
2 cups chopped POMI tomatoes (or canned chopped tomatoes), with the liquid
1 Tbsp dried oregano (or 2 Tbsp fresh)
1 Tbsp dried thyme (or 2 Tbsp fresh)
1 tsp red pepper flakes
1 tsp salt
1 tsp black pepper
1/4 cup shredded fresh basil (optional)
Directions
Add everything except the basil to the Instant Pot. Pressure cook on HIGH for 18 minutes. Turn the pot off and release the pressure. If there is more liquid than you'd like, set the pot to Sauté for 5 minutes. Stir in the fresh basil, and serve hot, room temperature, or cold.
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