Rotisserie Ragout Recipe
- 1 tablespoon olive oil, or as needed
- 6 green onions, chopped
- 1 stalk celery with leaves, chopped
- 1 jalapeno pepper – stemmed, seeded, and diced
- 3 cloves garlic, chopped
- 1 pinch chili powder, or to taste
- 1 cup chicken broth
- 3/4 cup coconut water
- 1 tablespoon chopped fresh cilantro
- 1 1/2 cups diced cooked rotisserie chicken
- 2 tablespoons chia seeds
- 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.
