We have SOOOO many peppers, onions, tomatoes, zucchini and garlic in the farm right now that I am overwhelmed. So I fry it all up with salt ( sometimes Lawry’s seasoned salt) and olive oil (garlic in the heated oil for a few moments first, then onions till translucent, then peeled and sliced zucchini for 5 minutes then add tomatoes and vegetable or chicken stock to taste plus chopped basil or oregano or whatever herbs you enjoy) – simmer and reduce until its ready to your taste. Then store meal sized portions in freezer bags, label and save for a mid week day when you just don’t know what to serve.
Take out chicken pieces ( we use skinless boneless thighs and some breasts) cut into bite sized pieces – add some olive oil to a pan and fry on all sides till browned, then add the vegetable mixture above which you have either defrosted overnight in the fridge or just put it in frozen and it will defrost in the pan. Cook on low for 15 minutes until all the tastes have blended and serve with steamed rice ( in a rice cooker). Could not be easier and tastes divine! The older kids (with appropriate warnings about hot stoves and liquids) can help by either cutting up the chicken, stirring the mixture, or putting the chicken pieces into the pan. Enjoy!