Chicken Ratatouille Stew

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 197
Caloriesfromfat 29 %
Fat 6.4 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 26 g
Carbohydrate 8 g
Fiber 1.3 g
Cholesterol 76 mg
Iron 0.0 mg
Sodium 402 mg
Calcium 0.0 mg


1 (1 1/2-pound) deli-roasted chicken
6 cups peeled, cubed eggplant (about 1 medium)
1 1/4 cups sliced zucchini (about 1 small)
1 cup frozen chopped green pepper
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained
1 (14 1/4-ounce) can no-salt-added chicken broth
1 teaspoon minced garlic (about 2 cloves)
2 tablespoons chopped fresh basil or 2 teaspoons dried basil


Remove and discard skin from chicken. Remove chicken from bones, and coarsely chop chicken.

Combine chopped chicken, eggplant, and remaining ingredients in a Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

Cooking Light Low-Fat, Low-Calorie Quick and Easy Cookbook,

Oxmoor House

January 1998
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