Meal of the Day: BBQ Chicken-Touille

Remember the Pixar movie "Ratatouille"?  Just replace "rata-" with "bbq chicken" and this dish is as easy as that!

INGREDIENTS:
4-6 skinless chicken thighs
1 cup of your favorite BBQ sauce
vegetable or canola oil
3 cups uncooked rice
1 medium onion, diced
4 garlic cloves, minced
2 carrots, diced
1 squash, cut into 1/2-inch cubes
2 red potatoes, cut into 1/2-inch cubes
1/2 cup frozen okra (optional)
1/2 can diced tomatoes, drained
1/2 cup chicken stock
1/2 tsp italian seasoning
1/2 tsp crushed bay leaves
salt & pepper

PREPARATION: Place the chicken thighs into a sealable zip-lock bag, marinate with the BBQ sauce and place in refrigerator over-night or at least 4 hours.

STEP 1: Using a dutch oven or deep pan, turn on fire to medium heat and drizzle pan with vegetable or canola oil.  Pat chicken breasts lightly to remove excess marinade and slowly place chicken into pan.  Make sure not to overcrowd.  Depending on thickness of thighs, cook chicken until browned on each side.

STEP 2: Remove chicken and set aside.  In same pan, add garlic, onion, remaining vegetables and season with salt and pepper.  Saute all vegetables until soft.  Cook rice simultaneously.

STEP 3: Once the veggies are cooked, add the chicken back into the pot.  Pour the chicken stock and season with italian seasoning and bay leaves.  Bring to a bubble, lower heat then put the lid on.  Cook for an additional 10 more minutes then turn off heat.

Serve chicken and veggies with rice and enjoy!