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DEL.ICIO.USChicken and Eggplant Stew
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5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES
Never underestimate the power of a shiny vegetable. When shopping recently, Roy and Becky Adams of Fayetteville were drawn to Chinese eggplants, realizing their quick cooking capability. Chinese eggplants are lighter -- almost lavender-colored -- elongated eggplants with thinner skin and fewer seeds than regular eggplants, making them less bitter.
The Adamses are methodical cooks. While the chicken is browning, they quickly dice the eggplant, potatoes and onion, so that they are ready to go when the chicken is ready in about 10 minutes. Or you can just add whatever you have to the pot when it's ready, and it should all cook in the allotted time.
If you can't find Chinese eggplants, try Japanese or baby Italian eggplants. If you're using a large Italian eggplant, you might want to peel it first.
-- Jeanne Besser
Hands on time: Total time: 30 minutes Serves: 4
Ingredients:
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2 boneless, skinless chicken breasts
3 red potatoes, finely chopped
2 Chinese, Thai or other small eggplants, finely chopped
1 onion, finely chopped
1 1/2 cups reduced-sodium chicken broth
Instructions:
In a large, well-oiled skillet over medium-high heat, saute chicken breasts for 3 to 5 minutes per side. Remove chicken breasts to a plate. Add potatoes, eggplants and onion to hot pan and saute for 5 minutes. Slice chicken and place on top of vegetables. Add chicken stock, cover and simmer for 10 minutes, stirring occasionally. If mixture is drying out, add more broth.
Notes:
Make sure you use a skillet with a tight-fitting lid, since the vegetables will need to cook down with the broth.
Nutrition:
Per serving: 166 calories (percent of calories from fat, 5), 20 grams protein, 20 grams carbohydrates, 4 grams fiber, 1 gram fat (trace saturated), 33 milligrams cholesterol, 239 milligrams sodium.
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