Recipe courtesy of Ronnie Woo

Chicken and Rice Stew with Zucchini

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
My first favorite thing about this recipe is that there’s no need to roast any chicken because we use store-bought roast chicken. The second best thing is that you just throw everything into a pot, simmer until the zucchini is tender, and it’s ready to eat!



  1. Heat the olive oil in a large pot over medium heat. Add the carrots and onion, then season with salt and pepper. Cook, stirring occasionally, until the onions are translucent, 4 to 5 minutes. Sprinkle in the flour and cook, stirring constantly, until the raw flour taste is gone, 1 to 2 minutes. Whisk in the chicken broth and bring to a simmer.
  2. Stir in the soy sauce, fish sauce, and zucchini and cook until the zucchini is al dente, 4 to 5 minutes. Add the chicken and rice and bring everything to a simmer right before serving.