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Rotisserie Ragout

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"A little leftover rotisserie chicken makes a zesty stew."
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35 m servings 171
Original recipe yields 4 servings


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  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® 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.

Nutrition Facts

Per Serving: 171 calories; 8.8 6.6 16.3 41 335 Full nutrition

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