BAYOU CHICKEN

Bayou Chicken image

My sister Pamela gave this to me many years ago. I am especially fond of dishes that have eggplant, zucchini, and rice.

Provided by James Craig

Time 1h

Yield 5 serving(s)

Number Of Ingredients 18

Ingredients

vegetable oil cooking spray
1 teaspoon cooking oil
2/3 cup coarsely chopped onion
minced garlic
1 lb boneless skinless chicken breast, cut into bite sized pieces
1 cup peeled cubed eggplant
1/2 cup chopped green bell pepper
1 (14 1/2 ounce) can whole tomatoes, undrained and chopped
1 teaspoon dried whole thyme
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon cracked black pepper
1/2 teaspoon hot sauce
1 cup thinly sliced zucchini
2 teaspoons cornstarch
2 teaspoons water
2 1/2 cups hot cooked long-grain rice

Steps:

Coat a large nonstick skillet with cooking spray; add oil and place over medium high heat until hot.
Add onion and garlic; saute until tender.
Add chicken; saute 3 minutes or until chicken looses it's pink color, stirring constantly.
Add eggplant and next 9 ingredients (green bell pepper through zucchini).
Bring to a boil; cover.
Reduce heat, and simmer 10 minutes.
Combine cornstarch and water, add to skillet, stirring well.
Cover and cook 5 minutes or until zucchini is tender.
Remove from heat; let stand 5 minutes.
Serve over rice.

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