The quantities provided above are averages only.
150 grams
Rice
1 unit(s)
Aubergine
2 unit(s)
Garlic
1 unit(s)
Onion
1 unit(s)
Courgette
1 sachet(s)
Dried Oregano
1 pack(s)
Chopped Tomato with Onion & Garlic
320 grams
Irish Chicken Breast
30 grams
Green Pesto
1 sachet(s)
Chicken Stock
1 sachet(s)
Paprika
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Remove the pot from the heat and keep covered for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).
Trim the aubergine, then cut into roughly xcm pieces.
Place a pot on medium-high heat with a generous amount of oil. Start frying the aubergine 3-4 mins. Season with salt and pepper. Meanwhile, peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces.
Trim the courgette, then quarter lengthways. Chop into 1cm cubes.
Add the onion, garlic, oregano and courgette to the pot and cook for 6-8 mins, or until the aubergine is golden brown and the onion is softened.
Pop in the chopped tomato, stock and 1 tsp sugar (per 2P). Cover and cook for 6-8 mins. Add a splash of water to loosen the sauce, if required. Season to taste with salt, pepper and sugar.
While the ratatouille cooks, place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks.
IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Place a large pan over medium-high heat with a drizzle of oil.
When hot, add the chicken steaks, paprika and season with salt and pepper. Cook through, 3-6 mins each side (cook in batches if your pan is getting crowded).
IMPORTANT: Chicken is cooked when no longer pink in the middle.
Serve the rice and ratatouille on plates.
Slice and serve the chicken on the side. Garnish it with the pesto.