Chicken Ratatouille

Chicken Ratatouille
Rating: 
Main Dishes
Prep time: 30 minutes
Cook time: 35 minutes
Makes: 25 or 50 Porciónes

Description

This is the perfect one-dish dinner when the garden is in full swing. It is a traditional French stew, originating in an area that is present day Nice. It is a delicious dish that can be served hot or cold.

Canola oil
1 Tbsp
2 Tbsp

1. Heat oil on medium-high heat. For 25 servings, use 2 extra-large skillets. For 50 servings, use 4 extra-large skillets.

Chicken breast, boneless, skinless, raw, 1/2" diced
3 lbs 4 oz
6 lbs 8 oz

2. Add chicken and sauté 10-15 minutes, or until lightly browned.

*Zucchini, fresh, unpeeled, 1/2" diced
4 1/4 oz
7/8 cup
8 1/2 oz
1 3/4 cups

3. Add zucchini, eggplant, onion, green pepper, mushrooms, and salt. Cook an additional 5 minutes, until onions are tender. Stir often.

*Eggplant, fresh, unpeeled, 1/2" diced
8 1/3 oz
4 1/2 cups
1 lb 2/3 oz
2 qts 1 cup
*Onions, fresh, peeled, 1/4" diced
6 1/4 oz
1 1/4 cups
12 1/2 oz
2 1/2 cups
*Green bell pepper, 1/4" diced
5 1/4 oz
1 cup
10 1/2 oz
2 cups
*Mushrooms, thinly sliced
2 3/4 oz
3/4 cup 1/2 Tbsp
5 1/2 oz
1 1/2 cups 1 Tbsp
Salt, table
1 tsp
2 tsp
Tomatoes with juice, garlic, oregano, and basil, canned, diced
1 lb 10 oz
3 cups 2 Tbsp (1/3 No. 10 can)
3 lbs 4 oz
1 qt 2 1/4 cups (2/3 No. 10 can)

4. Add diced canned tomatoes with juice, minced garlic, dried basil, black pepper, and balsamic vinegar. Bring to a boil.

Garlic cloves, minced
4 cloves
8 cloves
Basil leaves, dried
2 tsp
1 Tbsp 1 tsp
Black pepper, ground
1/2 tsp
1 tsp
Balsamic vinegar
2 tsp
1 tbsp 1 tsp

5. Reduce heat to medium and simmer for 10 minutes, or until chicken is tender and juices from tomatoes and vinegar have reduced. Stir frequently.

Lemon juice, fresh or bottled
2 tsp
1 Tbsp 1 tsp

6. Remove from heat and stir in lemon juice and parsley. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

Parsley, flat-leaf, chopped
2 Tbsp
1/4 cup

7. Serve 3/8 cup (No. 10 scoop). Critical Control Point: Hold at 140 °F or higher.

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Serving

CACFP Crediting Information: 3/8 cup (No. 10 scoop) provides 1 1/2 oz. equivalent meat and 1/4 cup vegetable.

Variations:

If chicken is frozen, defrost in the refrigerator for 1 day per 1-5 pounds. Hold raw chicken at 40 °F or lower.

For a household recipe that yields 6 servings see: https://whatscooking.fns.usda.gov/recipes/child-nutrition-cnp/chicken-ratatouille.

 

 

 

 
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