Chicken Ratatouille Stew

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 29%
  • Fat: 6.4g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 26g
  • Carbohydrate: 8g
  • Fiber: 1.3g
  • Cholesterol: 76mg
  • Iron: 0.0mg
  • Sodium: 402mg
  • Calcium: 0.0mg


  • 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


  1. Remove and discard skin from chicken. Remove chicken from bones, and coarsely chop chicken.
  2. Combine chopped chicken, eggplant, and remaining ingredients in a Dutch oven, stirring well. Bring to a boil; cover, reduce heat, and simmer 30 minutes.
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