Published On: 09.17.22 | 

By: Stacey Little

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

Click here for a printable version.

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

    Serve warm over rice, pasta or in a bowl by itself. (Stacey Little/ Southern Bite)

  • 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.”