Chicken and Peppers Egg Drop Stew Recipe

Name: Chicken and Peppers Egg Drop Stew Recipe
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

1 tablespoon olive oil

1 (8 ounce) boneless chicken breast, cut into bite-size pieces

2 links hot chicken sausage, cut into 1-inch slices

1 yellow onion, sliced

1 red bell pepper, thinly sliced

1 poblano pepper, sliced

1 jalapeno pepper, seeded and thinly sliced

1 teaspoon sea salt

½ teaspoon freshly ground black pepper

4 cups low-sodium chicken broth

1 tablespoon unsalted butter

1 tablespoon arrowroot powder

2 eggs

2 tablespoons chopped fresh parsley, or more to taste

Methods :

Step 1

Heat oil in a large pot over medium-high heat. Add chicken and sausage; cook and stir until evenly browned, about 7 minutes. Add onion, red bell pepper, poblano pepper, jalapeno pepper, salt, and black pepper; cook, stirring often, until softened, 5 to 7 minutes.

Step 2

Pour chicken broth into the pot; bring to a boil. Reduce heat to medium and stir in butter and arrowroot powder to thicken the stew.

Step 3

Whisk eggs in a small bowl.

Step 4

Increase heat to medium-high to bring stew to an active simmer. Remove from heat. Drizzle eggs in slowly, stirring with a wooden spoon until cooked through, about 1 minute. Stir in parsley.