One chicken breast to feed a family of four… impossible? Not. We weren’t able to go to the market and the supermarket over the weekend and I was kind of scraping the bottom of the barrel for dinner ideas on Sunday evening. We were out the whole day and I needed to fix something quick. Not exactly easy when there was only a chicken breast left in the freezer and some vegetables that didn’t seem to go together.
But… desperation is the mother of invention. I deboned the chicken breast and cut the meat into thin slices–the more chicken pieces I had, the more meat there appeared to be. Then, some vegetables for color and texture and I had a pretty dish that was pleasing to the palate as well. I was actually planning on cooking this dish as a common guisado (sautéed) chicken and vegetable dish. But I was afraid of overcooking the chicken. I cooked it as a stir fry instead.
1 chicken breast
1/4 kalabasa (squash)
2 medium-sized eggplants
1 tbsp. of finely minced garlic
1 large onion
2 plump tomatoes
2 c. of chicken or beef broth
salt and pepper to taste
1 tbsp. of tapioca or corn starch
1/2 c. of cooking oil
some chopped parsley for garnish
Cooking procedure :
Debone the chicken breast. Cut the meat into thin slices–the more slices, the better. Season with salt and pepper. Reserve (freeze) the bones for making broth.
Cut off the skin of the squash and scrape off the seeds. Cut into bite-size pieces.
Trim the ends of the eggplants and cut diagonally into 1/2 inch slices.
Disperse the starch in half a cup of broth.
Peel and thinly slice the onion. Dice the tomatoes.
Heat the cooking oil in a wok or shallow cooking pan until it starts to smoke. Fry the eggplants until lightly browned. Do not overcook. Remove with a slotted spoon. Drain on paper towels and set aside.
Reheat the oil until smoking. Stir fry the chicken pieces over very high heat. A few minutes will fully cook the meat. Remove with a slotted spoon and drain on paper towels.
Pour off the cooking oil until only about 2 tablespoonfuls remain. Saute the garlic, onion and tomatoes until limp. Add the squash and stir fry for a few seconds. Pour in the broth. Season lightly with salt and pepper. Bring to a boil, lower the heat, cover and simmer for about 10 minutes or until the squash is almost done. Add the cooked chicken and eggplant slices to the wok or pan. Stir a few times. Pour in the starch solution and cook, stirring lightly until the sauce thickens and clears. Turn off the heat. Sprinkle the parsley over the chicken and vegetables and stir lightly a few times. Serve at once.