Recipe: One-Pot Chicken Ratatouille

Add shredded rotisserie chicken or any kind of cooked shredded chicken to turn this hearty stew into a main course the entire family will love. (Stacey Little / Southern Bite)
This recipe may not be traditional ratatouille in its truest form, but it’s delicious and takes a lot less work.
One-Pot Chicken Ratatouille
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Prep time: 15 minutes
Cook time: 25 minutes
Serves: 8
Ingredients
- 2 tablespoons olive oil
- 1 medium green bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 small eggplant, cut into 1-inch chunks
- 1 zucchini, cut into 1-inch chunks
- 1 yellow squash, cut into 1-inch chunks
- ¾ cup chicken broth
- 1 (28-ounce) can diced tomatoes
- 3 cups shredded cooked chicken (I used rotisserie chicken)
- ½ teaspoon dried basil
- Salt
- Pepper
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the onion and pepper and cook until the onions are translucent – about 3 to 5 minutes.
- Add the garlic and cook until fragrant – about 1 minute.
- Add the eggplant, zucchini and squash. Cook for 3 to 5 minutes.
- Add the chicken broth, cover and simmer for about 5 minutes.
- Add the undrained tomatoes, shredded chicken and basil. Add salt and pepper to taste.
- Bring to a boil, reduce to a simmer and cook until vegetables are tender to your liking.
- Serve warm over rice, pasta or by itself.
This recipe originally appeared on SouthernBite.com. For more great recipes, visit the website or check out ”The Southern Bite Cookbook.”