Chicken Yams and Ratatouille – Cooking with kids and a good year-round dish

I love this dish – because it keeps for days – although you won’t have much left since it is particularly yummy!Yukon Gold Potatoes

You can use exactly the same amount of each vegetable if that is easier for you – I add whatever we get from the farm and it seems to work out even if there is a bit more of one than the other.

Ingredients

Olive oil simple bottle

  • Olive oil 4 Tbsp.
  • Butter 2 Tbsp.
  • Chicken thighs and breasts – all skinless and boneless but whole – 4 of each
  • Onions -one large or two small
  • Zucchini – about 4 large or 8 medium
  • Eggplant about  2 medium
  • Tomatoes  about 8 large
  • Peppers – Orange, Red and Yellow one of each ( not green)
  • 1 yam – peeled and cut into pieces
  • 12 baby carrots
  • 4 Yukon gold potatoes, peeled and cut into pieces
  • Salt and Pepper to taste

Peppers on little farm

Directions:

  1. Slice onions, heat half the olive oil and butter,(that’s why it tastes so good!)  and sauté onions until translucent.
  2. Peel, remove seeds and slice zucchini, eggplant, tomatoes, and peppers – add to onion mixture and sauté on medium heat until  soft.
  3. Then leave it to simmer for about an hour; you can add salt and pepper as needed.
  4. Take the Yukon gold and yam pieces with the carrots and put into boiling water until cooked  ‘al dente’ ( with a pinch of salt added) then drain and set aside.
  5. In the meantime in a separate pan, in heated olive oil, brown skinless, boneless chicken thighs and breasts – you can leave them whole or cut up into pieces – and remember not to let the pieces touch each other or they won’t brown well.
  6. Add all the pan scrapings from the chicken as well as the boiled vegetables ( potatoes and carrots) to the ratatouille mixture and let that simmer for half hour. It keeps for days and is even better the next day.

 

Love this dish with rice!  You have my favorite rice dish but I will repeat it here for your convenience.

Fried Tomato Rice:

Ingredients:

  • 2 Tbsp of Olive Oil
  • 1 Tbsp of Butter
  • 1 Onion chopped
  • 12 Cherry tomatoes
  • Basmati Rice ( make according to the packet instructions with my additions)

Directions:

  1. Fry onions with butter and olive oil
  2. Add cherry tomatoes with skins on – it is certainly more elegant if you take the skins off but I am generally in a rush and don’t mind the skins but if you do then use larger tomatoes, soak them in boiling hot water ( don’t cook them, just soak them so that the skins come off easily) then chop and add to the onion mixture.
  3. Then add the raw rice and chicken stock ( Better than Bouillon is best) in an amount that the rice packet will tell you –  no salt needed as the stock is salt
  4. Bring to boil and then simmer till done. YUM YUM YUM!

 

About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all – Grandma to multiple grandchildren, grandnephews and nieces worldwide.

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