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Chicken Ratatouille USDA Recipe for Child Care Centers

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.
CACFP CREDITING INFORMATION
³⁄8 cup (No. 10 scoop) provides 1¹⁄2 oz equivalent meat and ¹⁄4 cup vegetable.
SOURCE
Team Nutrition CACFP Multicultural Recipe Project.
https://teamnutrition.usda.gov
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: French
Keyword: Child Care Centers, CACFP
25 Servings
Calories: 101

Ingredients

25 Servings

    Weight

    • - - Canola oil
    • 3 lb 4 oz Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
    • 4¹⁄4 oz *Zucchini, fresh, unpeeled, ½" diced
    • 8¹⁄3 oz *Eggplant, fresh, unpeeled, ½" diced
    • 6¹⁄4 oz *Onions, fresh, peeled, ¼" diced
    • 5¹⁄4 oz *Green bell pepper, fresh, ¼" diced
    • 2³⁄4 oz *Mushrooms, fresh, thinly sliced
    • - - Salt, table
    • 1 lb 10 oz Tomatoes with juice, garlic, oregano, and basil canned, diced
    • - - *Garlic, fresh, minced
    • - - Basil, dried
    • - - Black pepper, ground
    • - - Balsamic vinegar
    • - - Lemon juice, fresh or bottled
    • - - Parsley, fresh, chopped

    Measure

    • 1 Tbsp Canola oil
    • - - Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
    • 7⁄8 cup *Zucchini, fresh, unpeeled, ½" diced
    • 4¹⁄2 cups *Eggplant, fresh, unpeeled, ½" diced
    • 1¹⁄4 cups *Onions, fresh, peeled, ¼" diced
    • 1 cup *Green bell pepper, fresh, ¼" diced
    • ³⁄4 cup 1⁄2 Tbsp *Mushrooms, fresh, thinly sliced
    • 1 tsp Salt, table
    • 3 cups 2 Tbsp (¹⁄3 No.10 can) Tomatoes with juice, garlic, oregano, and basil, canned, diced
    • 4 cloves *Garlic, fresh, minced
    • 2 tsp Basil, dried
    • ½ tsp Black pepper, ground
    • 2 tsp Balsamic vinegar
    • 2 tsp Lemon juice, fresh or bottled
    • 2 Tbsp Parsley, fresh, chopped

    50 Servings

      Weight

      • - - Canola oil
      • 6 lb 8 oz Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
      • 8¹⁄2 oz *Zucchini, fresh, unpeeled, ¹⁄2" diced
      • 1 lb ²⁄3 oz *Eggplant, fresh, unpeeled, ¹⁄2" diced
      • 12¹⁄2 oz *Onions, fresh, peeled, ¹⁄4" diced
      • 10½ oz *Green bell pepper, fresh, ¼" diced
      • 5½ oz *Mushrooms, fresh, thinly sliced
      • - - Salt, table
      • 3 lb 4 oz Tomatoes with juice, garlic, oregano, and basil, canned, diced
      • - - *Garlic, fresh, minced
      • - - Basil, dried
      • - - Black pepper, ground
      • - - Balsamic vinegar
      • - - Lemon juice, fresh or bottled
      • - - Parsley, fresh, chopped

      Measure

      • 2 Tbsp Canola oil
      • - - Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
      • 1¾ cups *Zucchini, fresh, unpeeled, ¹⁄2" diced
      • 2 qt 1 cup *Eggplant, fresh, unpeeled, ¹⁄2" diced
      • 2¹⁄2 cups *Onions, fresh, peeled, ¹⁄4" diced
      • 2 cups *Green bell pepper, fresh, ¼" diced
      • 1½ cups 1 Tbsp *Mushrooms, fresh, thinly sliced
      • 2 tsp Salt, table
      • 1 qt 2¹⁄4 cups (²⁄3 No.10 can) Tomatoes with juice, garlic, oregano, and basil, canned, diced
      • 8 cloves *Garlic, fresh, minced
      • 1 Tbsp 1 tsp Basil, dried
      • 1 tsp Black pepper, ground
      • 1 Tbsp 1 tsp Balsamic vinegar
      • 1 Tbsp 1 tsp Lemon juice, fresh or bottled
      • ¼ cup Parsley, fresh, chopped

      -

      25 Servings

        Weight

        • - - Canola oil
        • 3 lb 4 oz Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
        • 4¹⁄4 oz *Zucchini, fresh, unpeeled, ½" diced
        • 8¹⁄3 oz *Eggplant, fresh, unpeeled, ½" diced
        • 6¹⁄4 oz *Onions, fresh, peeled, ¼" diced
        • 5¹⁄4 oz *Green bell pepper, fresh, ¼" diced
        • 2³⁄4 oz *Mushrooms, fresh, thinly sliced
        • - - Salt, table
        • 1 lb 10 oz Tomatoes with juice, garlic, oregano, and basil canned, diced
        • - - *Garlic, fresh, minced
        • - - Basil, dried
        • - - Black pepper, ground
        • - - Balsamic vinegar
        • - - Lemon juice, fresh or bottled
        • - - Parsley, fresh, chopped

        Measure

        • 1 Tbsp Canola oil
        • - - Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
        • 7⁄8 cup *Zucchini, fresh, unpeeled, ½" diced
        • 4¹⁄2 cups *Eggplant, fresh, unpeeled, ½" diced
        • 1¹⁄4 cups *Onions, fresh, peeled, ¼" diced
        • 1 cup *Green bell pepper, fresh, ¼" diced
        • ³⁄4 cup 1⁄2 Tbsp *Mushrooms, fresh, thinly sliced
        • 1 tsp Salt, table
        • 3 cups 2 Tbsp (¹⁄3 No.10 can) Tomatoes with juice, garlic, oregano, and basil, canned, diced
        • 4 cloves *Garlic, fresh, minced
        • 2 tsp Basil, dried
        • ½ tsp Black pepper, ground
        • 2 tsp Balsamic vinegar
        • 2 tsp Lemon juice, fresh or bottled
        • 2 Tbsp Parsley, fresh, chopped

        50 Servings

          Weight

          • - - Canola oil
          • 6 lb 8 oz Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
          • 8¹⁄2 oz *Zucchini, fresh, unpeeled, ¹⁄2" diced
          • 1 lb ²⁄3 oz *Eggplant, fresh, unpeeled, ¹⁄2" diced
          • 12¹⁄2 oz *Onions, fresh, peeled, ¹⁄4" diced
          • 10½ oz *Green bell pepper, fresh, ¼" diced
          • 5½ oz *Mushrooms, fresh, thinly sliced
          • - - Salt, table
          • 3 lb 4 oz Tomatoes with juice, garlic, oregano, and basil, canned, diced
          • - - *Garlic, fresh, minced
          • - - Basil, dried
          • - - Black pepper, ground
          • - - Balsamic vinegar
          • - - Lemon juice, fresh or bottled
          • - - Parsley, fresh, chopped

          Measure

          • 2 Tbsp Canola oil
          • - - Chicken breast, boneless, skinless, fresh or frozen, raw, ½" diced
          • 1¾ cups *Zucchini, fresh, unpeeled, ¹⁄2" diced
          • 2 qt 1 cup *Eggplant, fresh, unpeeled, ¹⁄2" diced
          • 2¹⁄2 cups *Onions, fresh, peeled, ¹⁄4" diced
          • 2 cups *Green bell pepper, fresh, ¼" diced
          • 1½ cups 1 Tbsp *Mushrooms, fresh, thinly sliced
          • 2 tsp Salt, table
          • 1 qt 2¹⁄4 cups (²⁄3 No.10 can) Tomatoes with juice, garlic, oregano, and basil, canned, diced
          • 8 cloves *Garlic, fresh, minced
          • 1 Tbsp 1 tsp Basil, dried
          • 1 tsp Black pepper, ground
          • 1 Tbsp 1 tsp Balsamic vinegar
          • 1 Tbsp 1 tsp Lemon juice, fresh or bottled
          • ¼ cup Parsley, fresh, chopped

          Instructions

          • Heat oil on medium-high heat.
            For 25 servings, use 2 extra-large skillets.
            For 50 servings, use 4 extra-large skillets.
          • Add chicken and sauté 10–15 minutes, or until lightly browned.
          • Add zucchini, eggplant, onion, green pepper, mushrooms, and salt. Cook an additional 5 minutes, until onions are tender. Stir often.
          • Add diced canned tomatoes with juice, minced garlic, dried basil, black pepper, and balsamic vinegar. Bring to a boil.
          • Reduce heat to medium and simmer for 10 minutes, or until chicken is tender and juices from tomatoes and vinegar have reduced. Stir frequently.
          • Remove from heat and stir in lemon juice and parsley.
            Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
          • 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.
          Variations
          If chicken is frozen, defrost in the refrigerator for 1 day per 1–5 pounds. Hold raw chicken at 40 °F or lower.

          Nutrition

          Serving: 0³⁄8 cup (No. 10 scoop) Chicken Ratatouille. | Calories: 101 | Total Carbohydrate: 3g | Protein: 13g | Total Fat: 4g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 185mg | Dietary Fiber: 1g | Total Sugars: 3g | Calcium: 22mg | Iron: 1mg