101 Things to Do With Rotisserie Chicken by Madge Baird

Author:Madge Baird
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2009-08-14T16:00:00+00:00

Ratatouille with Chicken

3 tablespoons olive oil

1/2 medium yellow onion, thinly sliced

1 large clove garlic, minced

1 small hot chile pepper*, seeded and finely diced

1 green bell pepper, thinly sliced

2 Japanese eggplants, sliced into thin rings

1/2 cup chopped fresh herbs (basil, oregano, thyme)

1 cup chicken broth

1-1/2 cups diced rotisserie chicken

4 cups cherry tomatoes, cut in half

salt, to taste

1 can (5 ounces) tomato sauce

4 cups hot cooked brown rice

Heat oil on medium-high in large frying pan. When hot, add onion, garlic, peppers, eggplant, and herbs. Cover, reduce heat to medium, and cook about 15 minutes, turning frequently, until onion and eggplant are soft. Add broth, chicken, tomatoes, and salt. Cover and simmer about 4 minutes, until tomatoes are heated through. Stir in tomato sauce to thicken the broth. Simmer 2 to 3 minutes more, uncovered. Serve in bowls over rice. Makes 4 servings.

*Or to taste. The heat from the pepper should not overwhelm the flavor of this fresh tomato stew. Alternatively, use about 1 teaspoon Hungarian paprika.

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