Family Chicken Ratatouille Rice

Colourful, cosy and packed with goodness, this one-pot chicken rice brings a French twist to weeknight dinners.

Serves 4

Ingredients:

3 tbsp. olive oil, divided

1 lb. (450g) boneless, skinless

chicken thighs, cut into 1-inch

pieces

½ tsp. salt, divided

ground black pepper

1 onion, chopped

4 cloves garlic, chopped

1 tsp. dried thyme

1 tsp. dried parsley

1 eggplant, chopped

2 zucchinis, chopped

1 red bell pepper, chopped

5 oz. (140g) long-grain white

rice

14 oz. (400g) can diced

tomatoes

8 fl oz. (240ml) low-sodium

chicken broth

Method:

Place a large pot over medium-high heat and add 1 tablespoon of

olive oil. Toss the chicken with ¼ teaspoon of salt and black

pepper, then add to the pot in an even layer. Cook the chicken for

3-4 minutes, stirring occasionally, or until the chicken has lightly

browned on all sides. Once cooked, transfer the chicken to a plate

and set aside.

In the same pot, reduce the heat to medium and add the remaining

2 tablespoons of olive oil. Add the onion, garlic, thyme, parsley,

remaining ¼ teaspoon salt and black pepper. Cook, stirring often,

for 3-5 minutes, or until the onions are translucent.

Add the eggplant, zucchinis, and bell pepper. Cook for 5-7 minutes,

stirring often, until the eggplant and zucchinis have started to

soften.

Now add the rice, diced tomatoes with their juices and broth, and

stir to combine. Return the chicken to the pot and stir to combine.

Then reduce the heat to low, cover the pot with a lid and cook for

about 30 minutes, stirring occasionally, until all of the liquid has

been absorbed.

Serve immediately.