Ann Costa'S Chicken Ratatouille
A flavorful chicken ratatouille featuring tender chicken, zucchini, eggplant, and mushrooms in a savory tomato sauce, perfect for a comforting and healthy meal for family or guests.
Ingredients
- 1/4 cup Mazola corn oil
- 2 whole broiler-fryer chicken breasts, skinned, boned and cut into 1-inch pieces ⓘ
- 2 small zucchini squash, sliced thin ⓘ
- 1 small eggplant, peeled and cut into 1-inch cubes
- 1 large onion, thinly sliced ⓘ
- 1 medium green pepper, seeded and cut into 1-inch pieces ⓘ
- 1/2 pound mushrooms, sliced ⓘ
- 1 (16 oz) can tomato wedges ⓘ
- 2 teaspoons garlic salt
- 1 teaspoon Accent flavor enhancer ⓘ
- 1 teaspoon dried sweet basil, crushed ⓘ
- 1 teaspoon dried parsley
- 1/2 teaspoon black pepper ⓘ
Instructions
- Heat corn oil in a large frying pan.
- Add chicken and sauté about 2 minutes on each side.
- Add zucchini, eggplant, onion, green pepper, and mushrooms.
- Cook, stirring occasionally, about 15 minutes or until tender.
- Add tomatoes with juice, stirring carefully.
- Add garlic salt, flavor enhancer, basil, parsley, and black pepper.
- Simmer about 5 minutes or until a fork can be inserted in the chicken with ease.
- Serve chicken on a large platter with a mound of rice in the center.
Tips & Substitutions
For a richer flavor, try marinating the chicken in olive oil, lemon juice, and herbs for a few hours before cooking. If you don't have corn oil, canola or olive oil works well too. Feel free to add other vegetables like bell peppers or carrots, or even substitute with pre-cut frozen vegetables for convenience.
Serving Suggestions
Serve the chicken ratatouille on a large platter with a mound of rice in the center for a beautiful presentation. This dish pairs excellently with Mediterranean recipes like Apricot And Pine Nut Pilaf for added texture and sweetness. A simple green salad or crusty bread complements the meal well.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium heat, adding a splash of water to prevent drying out, and stir until heated through. Alternatively, microwave in a covered dish for 2-3 minutes, stirring halfway.
Nutrition & Diet Analysis (per serving)
Each serving of Ann Costa'S Chicken Ratatouille contains roughly 870 calories, with 13g protein, 29g carbohydrates, and 82g fat. It is an excellent source of vitamin D (50% of the Daily Value), dietary fiber (35% of the Daily Value), and protein (25% of the Daily Value), and a good source of vitamin C and potassium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat in this recipe?
Yes, you can substitute chicken with turkey or even lean pork. Adjust the cooking time based on the meat you choose, ensuring it’s fully cooked through. For a vegetarian version, omit the meat entirely and add more vegetables or protein sources like chickpeas.
What can I do if I don't have fresh vegetables?
If fresh vegetables aren't available, frozen or canned vegetables can be used as a convenient alternative. Just ensure that any canned vegetables are drained and rinsed to reduce sodium content. Adjust cooking times as needed, as frozen vegetables may cook faster.
How can I enhance the flavor of the dish?
To enhance flavor, consider adding a splash of balsamic vinegar or a pinch of red pepper flakes for some heat. Fresh herbs like thyme or rosemary can also elevate the dish. Remember to taste and adjust seasoning before serving to suit your palate.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).