You know in the movie Ratatouille where the rat makes ratatouille and it’s all just simple ingredients but it takes that grumpy food critic back to his childhood when his mother would make it? THIS…this is my ratatouille. It’s simple, it’s comfort food, it’s hearty and my three boys inhale it. This dish is simply delicious. The bay leaf is necessary, so don’t skip it!
I literally did a happy dance and called my mama when I felt that I had made it taste just like she used to make it. I remember that she would finely grate carrots into the sauce, but I used a blender and it turned out perfectly! I felt like I needed her blessing with this change, and she approved. Printable recipe below.
Peruvian Chicken & Noodles
- 2 lbs boneless, skinless chicken thighs Cut into 1-inch pieces
- 2 cans diced tomatoes
- 1 onion, roughly chopped
- 1 cup carrots, roughly chopped
- 1 large bay leaf or two small
- 1 tsp oregano
- 1/2 tsp black pepper
- 2 1/2 tsp salt, divided
- 4 cloves fresh garlic
- 2 tsp cumin
- 1 Tbl olive oil
- Cut chicken thighs into 1-inch pieces, remove any fat if necessary.
- Coat chicken with pepper, 1 teaspoon of salt, oregano, and cumin.
- Heat olive oil in a large frying pan over medium-high heat, fry chicken until just browned but not all the way cooked through. Remove from heat, set aside pan while you make the sauce.
- Place carrots, onion, canned tomatoes, garlic and remaining 1 1/2 teaspoons of salt into a blender and blend until it turns into a fine sauce.
- Add the sauce to the pan with chicken and throw in your bay leaf. Cover and simmer for 25-30 minutes. Add more salt to taste.
- While sauce is simmering, bring a pot of salted water to a boil and cook 1 lb of noodles of your choice. I always serve it with linguini.