chicken saute with summer vegetables
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Ingredients For chicken saute with summer vegetables
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1eggplant
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2 lbtomatoes
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4garlic cloves
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2green peppers
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2red peppers
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2onions
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7 lbchicken, frying pieces
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3/4 colive oil
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salt and pepper
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2zucchinis
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1/2 cfresh basil leaves, chopped
How To Make chicken saute with summer vegetables
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1Cut eggplant into approximately 3/4 inch cubes.
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2Cut zucchini into thick slices.
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3Put eggplant and zucchini in a colander, sprinkle generously with salt and let stand 30 minutes.
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4Meanwhile heat 2 tablespoons of the oil in a frying pan over medium high heat.
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5Sprinkle the chicken with salt and pepper, add to pan and brown well on both sides; add more oil as needed.
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6Return all chicken to the pan, reduce heat to simmer, cover and cook until almost done about 20 minutes.
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7Meanwhile slice the onions, cut the peppers into squares, mince the garlic and chop the tomatoes.
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8Pat the eggplant and zucchini dry.
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9In a dutch oven heat 2 tablespoons oil over high heat and add half of the eggplant.
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10Cook stirring until browned and softened, about 5 minutes; remove and repeat with remaining eggplant adding more oil as needed.
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11In the same skillet brown the zucchini, about 5 minutes.
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12Add to the cooked eggplant.
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13Add remaining 1 tablespoon oil to the pan, reduce the heat to low and saute the onions, red and green peppers.
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14Cover and cook until softened about 15 minutes.
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15Stir in garlic, eggplant, zucchini; cover and simmer for 1 hour until very soft.
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16Add chicken and simmer until heated through about 30 minutes.
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17Serve hot spinkled with fresh chopped basil.
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