Chicken Ratatouille on Rice

  • Yield: servings


5-- chicken legs and thighs still attached to each other
1stick butter softened
1/2-- recipe of southern chicken rub recipe to follow
2cups cooked jasmine rice
1-- batch of ratatouille sauce recipe to follow


Preheat oven to 375 degrees. Prepare a large baking pan with parchment paper. Place washed chicken legs on baking sheet. Rub butter under the skin of chicken and then rub the southern rub under the skin of the chicken. Now rub the outside skin of chicken with butter and then follow with the rub. Place legs in the oven uncovered for about 40 to 50 minutes. Time will vary due to the size of legs and different ovens. While chicken is cooking make the ratatouille sauce and rice

Southern chicken rub
5 Tbsp sweet and smoky paprika
1/4 cup brown sugar
2 Tbsp salt
1 1/2 Tbsp ground cumin
1 Tbsp ground allspice
1 Tbsp chipotle chile powder
2 tsp black pepper
Just whisk together and store any extra it in an air tight container.

Ratatouille sauce
3 T. olive oil
1 small red onion diced
1 small green pepper diced
1 stalk of celery diced
1 small or 1/2 medium eggplant peeled and diced
1 small yellow squash peeled diced
1 small zucchini diced
4 cloves of garlic minced or 2 T. minced jarred garlic
1 1/2 tsp. kosher salt or to taste
1 tsp. ground black pepper
1 (28 oz.) can crushed tomatoes
1 tsp. oregano
1 tsp. basil flakes
1 tsp. Nakano rice vinegar

In a large non stick 3 "deep skillet add olive oil and heat over medium high heat. Add onions, green pepper and celery saute until almost tender. Now add eggplant, squash, zucchini, garlic, salt and black pepper mix well, lower heat to medium low, cover and allow to simmer for about 10 minutes until vegetables are tender. Now add tomatoes, oregano, and basil stir well, turn heat back up to medium and cover and let simmer for about 10 minutes stirring often. Lastly just stir in vinegar, cover with the lid and remove from heat, allow standing while you plate the chicken and rice.