chicken saute with summer vegetables

Ingredients For chicken saute with summer vegetables

  • 1
    eggplant
  • 2 lb
    tomatoes
  • 4
    garlic cloves
  • 2
    green peppers
  • 2
    red peppers
  • 2
    onions
  • 7 lb
    chicken, frying pieces
  • 3/4 c
    olive oil
  • salt and pepper
  • 2
    zucchinis
  • 1/2 c
    fresh basil leaves, chopped
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How To Make chicken saute with summer vegetables

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

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