Chicken and Peppers Egg Drop Stew recipe
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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
Nutrition Info
- 606.6 caloriescarbohydrate: 19.5 gcholesterol: 301.2 mgfat: 37 gfiber: 3.9 gprotein: 48.1 gsaturatedFat: 13.2 gservingSize: -sodium: 1942.8 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Peppers Egg Drop Stew
Directions
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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.
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.
Whisk eggs in a small bowl.
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.