Veg Medley With Chicken Thighs & Basil

Today was a beautiful day and probably the warmest day of the year as springtime comes upon us. I was able to sit in my yard today in shorts and a T and I was still hot. But despite the heat I still had quite the appetite. Not wanting to fall asleep on this wonderful day after eating, I did not want to cook anything with pasta or rice as the base. I had just come from the supermarket where I picked up quite a few vegetables so I wanted to do something with them that was quick, easy, flavorful, and only had me cleaning few items. This is what I came up with.


  • 3 Carrots Sliced lengthwise
  • 4 stalks of celery cut in 2-3 inch strips
  • 1 Large Onion cut into 1 Inch cubes
  • 1 Green Pepper Cut into 1-2 inch squares
  • 1 Red Pepper Cut into 1-2 inch squares
  • 1 large bulb of garlic with each clove sliced 1/8 inch
  • 1 Large scallion or three small ones cut into 3 inch strips on the leaf end and 1/4 in pieces on the solid end.
  • 1 Zucchini sliced lengthwise 1/8 inch and then cut into 2-3 inch squares
  • 4 Tbl of Chopped minced basil in water, not a pesto. Although if you cannot find this pesto would be a good substitute
  • 1/2 Tbl Sea Salt
  • 1 Tsp Vegetable Grill Seasoning
  • 1/2 cup of extra virgin olive oil unfiltered. I happened to have an unfiltered one I brought back from Italy last week, but you can use a filtered.
  • 1 Chicken Bullion Cube
  • 1 Cup of water
  • 3 Boneless Chicken thighs cut into 1 inch squares

Lets face it, most food unless processed, YUK, does not come in perfect geometric measurements and squares, unless you eat at MacDonalds. So do the best you can and get as close to the cuts as possible. The main trick to help you is this. Pretend you will place everything on a skewer to put on a grill, or that each vegetable needs to be like a bite of beef, you want big chunks just as big as the chicken, or long to make up what is lacking in width. Don’t worry if you failed geometry. Now here is the easy part.

Every ingredient above except for the water and chicken bullion cube goes in a large mixing bowl. Now that I think of it, you can save an extra thing to clean and just stick it all in a large saute pan. Stir until all ingredients are incorporated . Cook on medium high heat covered, removing the cover only to stir. The goal here is to steam the  vegetables to an al dente texture to preserve color and flavor, as well as reduce the liquid so it slightly coats the ingredients.

As the items begin to heat up and the pan begins to dry out add the 1/2 cup of the chicken stock, stir, and cover.

This will add additional moisture to help with the steaming process.

As the vegetables and chicken come to completion and the stock begins to dry out, you should be left with enough liquid that coats all the items with a little left over in your plate to soak up with a nice piece of bread. I never used that other half of chicken stock so just save it. Quite the explosion of tastes in this dish and it was perfect for the first real warm day of the new year, and the best thing,  I only had to clean the mixing bowl and pan. You only have to clean the pan if you actually read this from start to finish. Enjoy!

This entry was posted in Basil, Bell Pepper, Bell Peppers, Carrots, Celery, Chicken, Chicken Broth, Chicken Thighs, Cooking, Cuisine, Dinner, Eating, Extra Virgin Olive Oil, Food, Garlic, Green Peppers, Herbs & Spices, Meat, Olive Oil, Onions, Recipes, Red Peppers, Sea Salt, Stock, Thigh Meat, Vegetable Seasoning, Vegetables, Yellow Onions, Zucchini. Bookmark the permalink.

2 Responses to Veg Medley With Chicken Thighs & Basil

  1. I love how versatile chicken thighs are. And by that I mean juicy! Great photos. Looks like your trip to Italy inspired you.

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