Rotisserie Ragout


"A little leftover rotisserie chicken makes a zesty stew."
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35 m servings 171 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 6.6g
  • 2%
  • Protein:
  • 16.3 g
  • 33%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 335 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a 2-quart pot over medium heat; cook and stir green onions, celery, jalapeno pepper, garlic, and chili powder in the hot oil until celery is tender, 5 to 10 minutes. Add chicken broth, coconut water, and cilantro and bring to a boil. Reduce heat and simmer for 10 minutes. Add chicken and bring to a boil; stir in chia seeds and cook until ragout is thickened, about 5 minutes.


  • Cook's Notes:
  • Serve over rice or quinoa. Top with cooked spinach. Season with paprika or Essence of Emeril(R) made by mixing 2 1/2 tablespoons paprika, 2 tablespoons sea salt, 2 tablespoons garlic powder, 1 tablespoon black pepper, 1 tablespoon thyme, 1 tablespoon cayenne, and 1 tablespoon oregano.
  • Instead of chia seeds, you can cook until most of the liquid is gone then add 1 tablespoon corn starch in enough water to make a thin paste and stir into ragout to thicken.


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